Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coxinha (brazilian home cooking). It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Coxinha (Brazilian Home Cooking) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Coxinha (Brazilian Home Cooking) is something that I have loved my entire life.
These Brazilian snacks are filled with minced chicken, wrapped in a unique dough and deep fried until crispy. Coxinha (Portuguese: [koˈʃĩj̃ɐ], little [chicken] thigh) is a popular food in Brazil consisting of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. Coxinha is a popular street food snack in Brazil and is fun and economical to make.
To get started with this particular recipe, we have to prepare a few ingredients. You can have coxinha (brazilian home cooking) using 15 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Coxinha (Brazilian Home Cooking):
- Prepare 100 grams Ground chicken
- Get 1 clove Garlic
- Make ready 1/4 Yellow or green bell pepper
- Prepare 1/4 Onion
- Prepare 1/2 Tomato
- Get 1 Salt and pepper
- Prepare 1 large Potato
- Prepare 20 grams Butter
- Make ready 200 ml Milk
- Make ready 1 tsp Consommé stock granules
- Get 100 grams Flour
- Make ready For the coating:
- Take 1 Plain flour
- Get 1 Eggs
- Get 1 Panko
Is there any part of that. These little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means 'little chicken thigh' in Portuguese because of their shape. Coxinhas are a popular snack or appetisers in Brazil.
Steps to make Coxinha (Brazilian Home Cooking):
- Mince the vegetables and the garlic.
- Heat the garlic in a frying pan until fragrant. Add the onion and peppers and cook until tender (over medium heat).
- Once tender, place the ground meat on the other side of the pan. Break it up and cook until crumbly.
- Add the tomato. Simmer until the liquid has reduced, then season with salt and pepper. Turn off the heat and divide into about 8 equal portions.
- Peel and chop the potato. Wrap in a moist paper towel and place in a silicone steamer. Microwave for 3 minutes at 600 W.
- Once a skewer can easily pass through the softened potatoes, mash until smooth.
- Place the butter, milk, and consomme in a large, heat-proof bowl and microwave for 3 minutes at 600 W.
- Once warmed, use a whisk to stir it. Add Step 6 and mix. Add the flour and mix until no longer lumpy.
- Lightly cover with plastic wrap and microwave at 600 W for 1 minute intervals, using cut-and-fold motions to mix between intervals until it forms a ball.
- Divide into 8 portions. Cover with plastic wrap and set aside to cool. Since it will dry out easily, it's important to keep it wrapped.
- Wrap the potato mixture around the meat mixture from Step 4.
- Form into teardrop shapes.
- Cover with flour, then beaten egg, and then coat with panko, in that order.
- Deep-fry in 180°C oil until nicely browned.
They are served in majority of bars, cafes and street food. There are a few variations on the recipe, specially the dough. Some people make with wheat or rice flour others. Coxinha (pronounced co-sheen-ya) translates from Portuguese as "little thigh", and is a breaded and fried dough-based snack filled with chicken, shaped to loosely resemble a chicken drumstick (coxa in Portuguese). They can be found anywhere, from gas stations to bakeries and hole-in-the-wall bars to.
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