Brazilian Chicken Appetizer Coxinhas De Galinha Recipes

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COXINHAS (BRAZILIAN CHICKEN CROQUETTES)



Coxinhas (Brazilian Chicken Croquettes) image

A popular snack in Brazil, these chicken croquettes (coxinhas) make great finger food for parties, and children are sure to love them, too.

Provided by Sarinha

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h30m

Yield 20

Number Of Ingredients 15

2 small skinless, boneless chicken breast halves
1 cup chicken broth, or more as needed
1 tablespoon olive oil
1 onion, chopped
2 tablespoons chopped fresh parsley
5 chopped green olives, or to taste
salt and pepper to taste
2 cups chicken broth
2 tablespoons butter
salt to taste
1 cup all-purpose flour
2 cups all-purpose flour
2 eggs, beaten
1 cup dry bread crumbs
oil for frying

Steps:

  • Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
  • Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
  • Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
  • Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
  • Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
  • Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
  • Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 19 g, Cholesterol 27.4 mg, Fat 7.6 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 273.2 mg, Sugar 0.8 g

BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY



Brazilian Chicken Croquettes (Coxinha) Recipe by Tasty image

Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil

Provided by Robin Broadfoot

Categories     Appetizers

Yield 9 servings

Number Of Ingredients 15

1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
2 cups chicken, cooked, shredded
½ teaspoon paprika, or cayenne pepper
salt, to taste
4 oz cream cheese
3 tablespoons fresh parsley, chopped
1 tablespoon unsalted butter
2 cups whole milk
¼ cup chicken broth
2 cups all-purpose flour
egg
2 cups panko breadcrumbs
oil, for frying

Steps:

  • In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
  • Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
  • In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
  • Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
  • Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
  • While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
  • Drain on a towel, or wire rack and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams

COXINHA DE FRANGO ( CHICKEN'S FRITTERS BRAZILIAN STYLE) RECIPE - (4.3/5)



Coxinha de Frango ( Chicken's Fritters Brazilian Style) Recipe - (4.3/5) image

Provided by Gatinha

Number Of Ingredients 26

DOUGH OR MASSA:
3 cups water
3 cups flour
3 large potatoes, smashed (350G)
3 knorr cubes (chicken)
2 tablespoons butter
RECHEIO DE FRANGO:
1 chicken breast
1 clove garlic
1 teaspoon salt and 1 teaspoon pepper
1 teaspoon cumin (cominho)
1/2 tomato, diced
1/2 onion, diced
4 1/2 cups of water
2 tablespoons coriander, chopped (coentro) optional
FILLING:
3 tablespoons olive oil
1 tablespoon paprika (colorau)
1 tablespoon tomato paste
2 tablespoons parsley, chopped
1 tablespoon corn starch (maizena)
1 garlic clove chopped
1 medium onion chopped
1/2 tomato, chopped
1 cup chicken broth
Chicken breast, shredded

Steps:

  • CHICKEN BROTH: In a large pot, put the chicken breast, garlic, salt, pepper, cumin, tomato, onion and coriander. Bring it to boil in a medium heat for about 30 min. Separate the chicken breast and the broth. Cool it and shred the chicken breast and reserve Drain the broth and reserve. FILLING: In a medium pot, add oil and garlic and fry the garlic until is golden brown. Add the onion and fry until is transparent. Add the tomato and cook for about 2 minutes. Add paprika and tomato paste and mix well. Add the shredded chicken breast, the chicken broth and cook it until the sauce is thicken. Mix the corn starch with a little water and add to the sauce to thicken it. DOUGH: In a medium pot, add water, butter and knorr cube, bring it to a boil. Add the smashed potatoes and mix constantly. When it is started to boil, add at once the flour and mix it until it form a big ball. Transfer to a bowl and leave it to cool. Tips: Do not leave it until it is completely cold. It is easy to make the Coxinha with a warm dough. Use a tablespoon to scoop portions.

BRAZILIAN CHICKEN CROQUETTES (COXINHA DE FRANGO)



Brazilian Chicken Croquettes (Coxinha de Frango) image

These Brazilian Chicken Croquettes are a must at events and gatherings. Kids love them because they're so tasty and easy to handle. Your guests won't be able to have just one!

Provided by The Six Figure Dish

Number Of Ingredients 13

2 cups flour
2 cups chicken stock
1 tbsp butter
salt to taste
2 shredded chicken breasts
1 onion
4 garlic cloves
1 tsp clorifico or paprika powder
salt and black pepper to taste
2 cups milk
1 egg
1 cup finely ground breadcrumbs
salt to taste

Steps:

  • Season your chicken breasts well with garlic powder, salt and black pepper.
  • In a pressure cooker, saute your seasoned chicken breasts for 5-7 minutes first. Then add your chicken bouillon cubes, and your water. Close the lid to begin pressurizing and cook for approximately 25-30 minutes (counting from the time pressure has been reached). Cooking times may vary due to the size and thickness of your chicken breasts.
  • Once the chicken is cooked through, remove it from your pressure cooker and shred. The easiest and quickest way to shred chicken breasts is by using a hand mixer. You will not believe how much time this will save you!
  • In a skillet over medium heat, add olive oil, chopped onion and minced garlic. Make sure to add the garlic once your onions are translucent so you don't burn the garlic.
  • Lower the heat and add in your cooked, shredded chicken, salt, black pepper, and colorifico (if you can't find it at the store, you may use paprika powder). Combine all of your ingredients well by mixing them into your chicken. Remove your pan from the heat, add in your chopped parsley and combine it well into your filling.
  • Your Coxinha filling is done, set it aside in a bowl while you work on making the dough. Save the chicken stock that's in the pot for your next steps!
  • In a large pot, add chicken stock (it is best to use the chicken stock you have leftover from cooking your chicken breasts). Add in your butter, salt and colorifico (or paprika powder). Bring your mixture to a boil.
  • Prepare your work surface and lightly sprinkle your counter with flour so you can knead the dough when it is ready.
  • As soon as the water begins boiling, add in your flour in small amounts while stirring continuously. At this point, your dough will be very thick and it may be hard to stir but do your best to move it around inside the pan. You'll know the dough is done when it begins peeling off of the bottom of the pan and isn't sticky when you touch it with a dry finger.
  • Once your dough is finished, remove it from the heat, flatten it onto your prepared countertop and allow it to cool down. Once it is cool to the touch, which shouldn't take very long, begin kneading the dough with your hands for about 3-5 minutes or until you have a smooth texture.
  • With your hand, grab a golf ball sized amount of dough and roll it into a ball. Using your thumbs, flatten the dough out into your hand, forming a flat circle. Make sure to hollow out the middle of the dough by pushing it into your hand with your thumb.
  • Add approximately 1 tbsp of the filling to the center of the dough in your hand. Using your free hand, close the Coxinha by pulling the corners together and upwards. Begin shaping your Coxinha into a little drumstick or tear shape.
  • Allow your assembled Coxinhas to rest on a plate, until you are done assembling and it is time to fry them.
  • In a bowl, add your milk, egg, salt and mix well with a fork.
  • Add your bread crumbs to a plate.
  • Dip your Coxinha into the liquid mixture first and bread it immediately.
  • Heat your oil up in a pot to 350 F. There should be enough oil to completely submerge your Coxinhas. Cook about 3-4 Coxinhas at a time, depending on the size of your pot. You don't want to overcrowd the pot because that will lower your oil's temperature. Fry them for approximately 4-5 minutes (turning them as needed) or until they have a nice golden brown color.
  • Prepare a plate lined with paper towel to place the Coxinhas into when they're done frying. The paper towel will help soak any excess oil.

Nutrition Facts : Calories 101 kcal, Carbohydrate 16 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 66 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

COXINHA



Coxinha image

This delicious Brazilian croquette is stuffed with a creamy and flavorful chicken mixture. It's perfect for an appetizer or serve it as a main dish with a side salad.

Provided by More Momma

Categories     Appetizers

Time 19m3S

Number Of Ingredients 15

1/2 cup red bell pepper, small diced
1/4 cup white onion, small diced
1 teaspoon olive oil
3 cloves garlic, minced
2 cups rotisserie chicken, shredded
4 ounces cream cheese, softened
1 lime, juiced
1 teaspoon salt
4 cups chicken broth or stock
2 tablespoons butter
4 cups all purpose flour
2 teaspoons salt
4 eggs, whisked
2 cups panko bread crumbs
cooking oil for frying

Steps:

  • Dice the red pepper into a small dice.
  • Dice the onion into a small dice.
  • Preheat a saute pan over medium heat. Add the olive oil and garlic. Saute for 1 minute.
  • Then add the onion and bell pepper and saute for 3 minutes.
  • Add the rotisserie chicken to a mixing bowl.
  • Then add the softened cream cheese, lime juice, sauteed onion, garlic and bell pepper.
  • Add the salt and mix to fully combine.
  • Add the chicken stock or broth to a saucepan. Then add the butter and bring to a simmer over medium high heat on the stove.
  • Measure out the flour and salt in a separate bowl.
  • Turn the stove off and vigorously stir in the flour mixture to the chicken stock until well combined.
  • Turn the stove back on to medium heat and cook for 1 minute while stirring. Then remove immediately. Let cool for 10-15 minutes.
  • Flour your hands. Grab a small amount of dough and roll into a ball. Flatten to a dish and fill with 1 tablespoon filling. Pinch the sides together and form a teardrop.
  • Repeat with the remaining dough and filling.
  • Set up your dredging station with the egg and panko. Add the eggs into a bowl and scramble with a whisk.
  • Place the panko into a shallow dish.
  • Dredge the coxinha into the egg mixture and then into the panko and set on a baking sheet. Continue with the remaining coxinha.
  • Fill a small saucepan with vegetable oil 1/2 way up. Turn on medium heat. When the oil is hot but not smoking (360 F) fry the coxhina.
  • Fry until golden brown and then remove them to a paper towel lined baking sheet. Season with salt. Enjoy warm.

Nutrition Facts : Calories 397 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 1198 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA)



Brazilian Chicken Appetizer (Coxinhas De Galinha) image

these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.

Provided by Pneuma

Categories     Lunch/Snacks

Time 1h

Yield 12 pieces, 4-6 serving(s)

Number Of Ingredients 13

cooking oil, for frying
1 1/2 kg chicken cutlets
1 -2 cup water
1 small onion, chopped
2 garlic cloves, minced
salt and pepper
1 cup breadcrumbs, or as needed
1 cup rice flour
2 1/2 cups milk
1/2 cup butter
3 egg yolks
1/4 teaspoon chili sauce
chili salsa (optional if you want it hot or not)

Steps:

  • Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
  • Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
  • When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
  • Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
  • For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
  • Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
  • Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
  • Serve with chili salsa.

Nutrition Facts : Calories 934.9, Fat 37.4, SaturatedFat 20.6, Cholesterol 401, Sodium 646.4, Carbohydrate 60.9, Fiber 2.5, Sugar 2.6, Protein 83.8

A MATCH MADE IN HEAVEN - BRAZILIAN CHICKEN FRITTERS



A Match Made in Heaven - Brazilian Chicken Fritters image

Coxinha de Frango or Brazilian Chicken Fritters, consist of a dough made with wheat flour and chicken broth, which is filled with spiced chicken meat, shaped into a chicken drumstick, and deep-fried. It is one of the most popular appetizers in Brazil, and for good reason.

Provided by Denise Browning

Categories     Appetizer

Time 1h35m

Yield 34

Number Of Ingredients 18

2 Tablespoons olive oil
½ cup white onion, finely minced
2 garlic cloves, finely minced
3 cups cooked (or rotisserie) chicken, finely shredded
Salt and ground black pepper to taste
A pinch of red pepper flakes (optional and only if you enjoy heat)
3 Tablespoons mayonnaise (or if desired, Catupiry cheese spread - also called requeijão)
3 Tablespoons minced green onions or chives
3-1/3 cup chicken stock (liquid)
A pinch of salt (enough to taste)
¼ teaspoon annatto or turmeric (optional)
2 teaspoons olive oil
3 cups sifted all-purpose flour
2 cups all-purpose flour
8 large egg whites, divided
2-3 cups breadcrumbs, divided
For frying:
Enough vegetable oil to fully immerse the coxinhas for deep frying

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the white onion and cook, stirring occasionally, until soft and translucent (about 2 minutes). Add the garlic and cook for about 1 minute.
  • In a large bowl, place the finely shredded chicken and stir in the cooked onion and garlic mixture, salt, pepper, red pepper flakes (optional) , the mayonnaise or Catupiry cheese, and green onions or chives. Set aside. NOTE: If desired, the coxinha filling can be prepared 1 or 2 days ahead and refrigerated in an airtight plastic container.
  • In a large, non-stick saucepan, place the chicken stock (liquid), salt, annatto or turmeric (optional), and olive oil, and bring to a simmer over medium-low heat. When the stock is hot, add the sifted flour all at once while stirring very well. It will get more and more difficult to stir but continue to stir vigorously for about 1 minute or so until obtaining a uniformly lumpy dough.
  • Remove from heat and transfer the coxinha dough to an electric mixer fitted with a hook attachment. Knead dough at speed "2" for about 5 minutes or until it becomes soft and smooth (NOTE: If you don't have a mixer with a hook attachment, let dough cool enough to handle and knead by hand very well).
  • Scrape dough from mixing bowl onto a well-floured surface with a dough scraper or spatula, and knead a little bit more by hand. Shape the coxinha dough into a flat disk and let rest for 5 to 8 minutes at room temperature.
  • Using a rolling pin, roll out the dough onto a well-floured surface until it is about ¼ to ?-inch thick. Using a 3-1/4-inch round cookie cutter, cut out disks of dough and place them on a baking sheet lined with parchment paper (a metal spatula can be useful to help pry the disks from the rolling surface). Aggregate the dough leftovers, re-roll, and cut out more disks. With ?-inch thick dough, I was able to cut about 34 disks.
  • Scoop about 1 tablespoon of the chicken filling onto the center of each disk.
  • Lightly oil your hands and shape the filled disks into drumsticks by folding the dough up and around the filling into a beggar's purse shape, forming the neck of the coxinha between your encircled index finger and thumb, and gently press the filling down into the center as you close. Pinch and seal the edges. Pull the dough at the top out slightly so that it resembles a drumstick.
  • Use a moist towel to clean your fingers off each time they touch the filling. Make sure the dough has no cracks; if it does crack, wet your fingers in water and pinch the dough together. Flatten the rounded bottom of the coxinhas very minimally with the palm of your hand (just enough that they will be able to rest upright), and placed shaped coxinhas on a baking sheet lined with parchment paper.
  • Dredge coxinhas: Prepare three separate bowls for the all-purpose flour, half of the egg whites (i.e. 4 egg whites mixed with 1 teaspoon of water), and half of the breadcrumbs (i.e. about 1-1/2 cups of breadcrumbs). Pass the fritters through each bowl (flour, egg whites, and then breadcrumbs), shaking off any excess. The egg whites and breadcrumbs are divided for use in half-quantities because eventually the bowl of whites will accumulate excess of flour and the crumbs will accumulate excess whites. Both will need to be replaced in order to maintain effective coating of the coxinhas as they are dredged.
  • Fry coxinhas: Pour enough vegetable oil into a frying machine or heavy-bottomed pot. Heat to 350 degrees F. If you don't have a thermometer to measure the temperature, dip a small piece of the dough into the heated oil. If you hear a sizzling sound, the oil is ready. Fry the fritters in batches. Please, do not place too many coxinhas or chicken fritters in at the same time because this will lower the temperature, making the fritters oily. Make sure to turn all sides while frying the fritters so that they will brown evenly.
  • Transfer coxinhas or fritters to a baking sheet lined with a double sheet of paper towels to absorb any excess oil. To serve coxinhas warm, keep the finished batches in a warm oven until serving.
  • Coxinha can be served by itself or accompanied by ketchup, lime wedges, rosé sauce, or chimichurri sauce. Serve coxinha (s) with a chilled (and authentic) Rioja Dry White Wine, such as 2012 Marqués de Cáceres.

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From justeasyrecipe.com


BRAZILIAN CHICKEN APPETIZER (COXINHAS DE GALINHA) RECIPE ...
Dec 16, 2011 - these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.
From pinterest.com


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