Dive into the mouthwatering world of Coxinha, Brazil's beloved street food! In this upbeat video, we’ll explore every tasty detail— from the ingredients to the preparation and cooking methods. Get a full breakdown of costs in local currency and US dollars, plus insight into the cultural significance of Coxinha, especially during festive celebrations. Discover the perfect beverages to pair with this delightful dish!

Check out the full Coxinha recipe below:
1. Chicken – X BRL / Y USD
2. Onion – X BRL / Y USD
3. Garlic – X BRL / Y USD
4. Wheat flour – X BRL / Y USD
5. Butter – X BRL / Y USD
6. Chicken broth – X BRL / Y USD
7. Breadcrumbs – X BRL / Y USD
8. Oil for frying – X BRL / Y USD
9. Salt – X BRL / Y USD
10. Pepper – X BRL / Y USD

For the Filling:

2 cups cooked shredded chicken (rotisserie chicken works well)
1 small onion (finely chopped)
2 cloves garlic (minced)
1/4 cup chopped fresh parsley or cilantro
1/2 cup cream cheese (or use requeijão, a Brazilian cream cheese)
Salt and pepper to taste
1 tablespoon vegetable oil
For the Dough:

2 cups chicken broth (or water)
2 tablespoons butter
1 teaspoon salt
2 cups all-purpose flour
For Coating:

2 eggs (beaten)
1 cup breadcrumbs
Vegetable oil (for frying)
Instructions:

Prepare the Filling:

In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
Add the shredded chicken, mixing well. Stir in the cream cheese, parsley, salt, and pepper. Cook for a few minutes until heated through. Allow the filling to cool.
Make the Dough:

In a saucepan, bring the chicken broth, butter, and salt to a boil.
Once boiling, add the flour all at once, stirring rapidly until a dough forms. Continue to cook for about 2-3 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
Transfer the dough to a floured surface and let it cool slightly.
Shape the Coxinhas:

Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it into a disc on your palm.
Place a spoonful of the chicken filling in the center. Carefully fold the dough over the filling, pinching the edges to seal and shape it into a teardrop shape (like a drumstick).
Coat the Coxinhas:

Set up a breading station with the beaten eggs and breadcrumbs in separate bowls.
Dip each coxinha into the beaten eggs, allowing excess to drip off, then roll in the breadcrumbs to coat.
Fry the Coxinhas:

In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
Fry the coxinhas in batches until golden brown on all sides, about 3-5 minutes. Remove them with a slotted spoon and place on paper towels to drain excess oil.
Serve:

Serve the coxinhas hot with your favorite dipping sauce, such as hot sauce or ketchup.

Like and share this video, and stay tuned for our next dish, Acarajé!

OUTLINE:
00:00:00
Introducing Coxinha

00:00:45
From Dough to Dipping Sauce

00:01:21
Getting Hands-On with Coxinha Dough

00:02:16
Frying Your Way to Crispy Perfection

00:03:09
Coxinha's Place in Brazilian Culture

#Coxinha #BrazilianFood #StreetFood #Cooking #Travel #FoodCulture #CulinaryJourney #CockneyVoice #FlavorsOfTheWorld #DeliciousRecipes #FoodieAdventure

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