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The Art of Making Delicious Chicken Coxinha: A Step-by-Step Guide

Coxinha, a beloved Brazilian snack, is an irresistible treat made from dough filled with shredded chicken. In this guide, we will walk you through a simplified recipe, making it easier for anyone to prepare this tasty delight at home.

Ingredients for the Dough

To create the perfect coxinha dough, you will need the following ingredients:

• 2 cups of milk

• 1 cup of water

• 1/2 tablespoon of annatto powder (colorau) - optional for coloring

• 1 or 2 chicken bouillon cubes for seasoning - depending on your preference

• 1/2 tablespoon of salt

• 3 tablespoons of margarine

• 3 cups of all-purpose flour

Step-by-Step Preparation of the Dough

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1. Combine Liquids and Seasoning: In a saucepan, pour in the milk and water, keeping in mind that the measuring cup used should hold 200 ml. Add the annatto powder if you desire a colored dough and season with bouillon cubes and salt.

2. Add Margarine: Next, incorporate the margarine into the mixture and place it on the stove over medium heat.

3. Heat Until Boiling: Stir the mixture gradually until it begins to boil.

4. Incorporate Flour: Once boiling, add all three cups of flour at once. Mix thoroughly until the dough starts to pull away from the sides of the pot.

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1. Knead the Dough: Transfer the dough onto a clean, greased surface and knead it while it's still warm. This is crucial as working with warm dough contributes to a smoother texture. If necessary, you may cover the dough with plastic wrap to prevent it from drying out if you're not using it immediately.

Preparing the Chicken Filling

You can find a separate video link on how to prepare the chicken filling, but it is essential for your coxinhas to be flavorful. Once prepared, set the filling aside for use later.

Shaping the Coxinhas

1. Roll the Dough: Divide the dough into portions and roll each piece into a rope about three fingers thick.

2. Forming the Cups: Take a piece of dough and mold it into a small cup-like shape.

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1. Fill the Cups: Add the chicken filling and, optionally, a dollop of cream cheese for creaminess. Close the top by pressing the edges together and trimming any excess dough.

Breading and Frying

1. Coat the Coxinhas: Dip the shaped coxinhas in water and then in fine breadcrumbs. For a light appearance, consider using industrial breadcrumbs, as they yield a better presentation compared to regular bakery kinds.

2. Fry Them: Heat oil in a frying pan until it is hot enough. Carefully place the coxinhas in the oil and fry until golden brown and crispy.

Final Thoughts

Once cooked, your coxinhas will be ready to serve. Whether enjoyed fresh or frozen for later use, these little delights are sure to impress.

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Additionally, the creator of this video encourages viewers to like, share, and comment on their experiences with the recipe, as feedback is vital for channel growth.

Enjoy this flavorful Brazilian snack, and don’t hesitate to try out variations as your culinary adventure continues. Happy cooking!

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Cooking Culinária: How to Make Coxinha

Coxinha, a beloved Brazilian snack, is a delicious deep-fried pastry filled with seasoned chicken and often enjoyed at gatherings or as a snack. In this article, we'll explore a simple recipe to make these iconic treats at home, highlighting the preparation of both the filling and the dough.

Preparing the Filling

To kick off our coxinha-making journey, we need to prepare the filling first. Start by heating a pan on the stove and adding two tablespoons of olive oil or any cooking oil of your choice.

Once the oil is heated, add half of a small onion, finely chopped, along with two crushed garlic cloves. Sauté these ingredients until they become aromatic and slightly golden.

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Next, incorporate five tablespoons of tomato sauce, a teaspoon of salt, and black pepper to taste. Stir well to combine before adding the star of the filling: shredded cooked chicken. For this recipe, you will need 300 grams of chicken fillet, cooked in salted water and shredded.

To bind the filling while adding creaminess, include a tablespoon of creamy requeijão. Mix in some chopped green onions for an additional burst of flavor, then set the mixture aside to cool as we move on to the dough preparation.

Making the Dough

For the coxinha dough, select a sturdy pot and add 300 ml of milk and 150 ml of water. If you prefer to skip the milk for any reason, you can simply use water, though using milk gives your dough a richer flavor.

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Next, put in a chicken bouillon cube, a teaspoon of salt, and a generous tablespoon (around 45g) of butter or margarine. Turn on the heat and allow the mixture to come to a boil.

Once boiling, lower the heat and gradually add 315g (or 2.5 cups) of all-purpose flour without yeast. It's crucial to add it all at once to prevent the mixture from hardening. Stir continuously to avoid clumps, ensuring that the dough cooks for about 5 to 7 minutes until it becomes smooth and pulls away from the pot's sides.

Once ready, transfer the dough to a clean surface. Using a bottle or rolling pin, knead the dough until it is smooth and cool.

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To keep the dough from drying out, wrap it in plastic film or place it in a bag. You don't need to let the dough rest, but if you're not using it immediately, it can be refrigerated for two days.

Shaping the Coxinha

Now it's time to shape your coxinhas! Using a portion of the prepared dough, roll it out with your fingers to make a circle that's neither too thick nor too thin.

Place a spoonful of the cooled filling in the center, fold the edges over, and seal them tightly. To give your coxinha a distinctive shape, use your hand to form the pointy end - this is what makes them look like little chicken legs!

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After shaping all coxinhas (this recipe yields around 19 of them, approximately 50 grams each), it's time to bread them. Beat an egg with a pinch of salt in one bowl, and in another bowl, have some breadcrumbs ready.

Dip the shaped coxinhas in the egg wash, then coat them with the breadcrumbs thoroughly.

Frying to Perfection

The final step is frying. While you can bake or air-fry them, using hot oil provides the traditional crispy texture that everyone loves. Heat enough oil in a deep pot to cover the coxinhas completely, frying them in batches to avoid overcrowding.

Fry each coxinha until golden brown and crispy on the outside. Once done, place them on paper towels to absorb excess oil.

Conclusion

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Enjoy your freshly made coxinhas while they're warm! These beauties are perfect for sharing with family and friends, or simply indulging in as a snack. If you liked this recipe, consider giving it a thumbs up and sharing it on social media.

As always, if you try making these coxinhas, share your experiences and thoughts in the comments. Happy cooking, and see you next time!

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A Culinary Journey: Making Delicious Coxinha with Cris

Cris welcomes her audience with warmth and enthusiasm, setting the tone for a delightful cooking session on her channel dedicated to easy, delicious recipes. Today’s star ingredient is the beloved Brazilian snack, coxinha—crispy chicken croquettes that fill many hearts with joy.

Ingredients and Preparation of the Dough

Cris begins to guide her viewers through the process, reassuring everyone that making the dough isn’t as complicated as it seems. The first step involves heating 4 cups of water in a large pot, adding chicken broth to it for extra flavor. Those who prefer to skip the broth can do so without worries.

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Cris emphasizes the importance of heating the water until it’s bubbling before slowly incorporating 3 cups of all-purpose flour, which should be sifted to avoid lumps. As she stirs, the mixture begins to transform, and she encourages her audience not to panic if it initially appears messy. The dough must be cooked until there are no white flour lumps remaining, at which point it is transferred to a countertop to cool.

Crafting the Perfect Filling

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Next, Cris shifts gears to prepare the filling. She uses 600 grams of chicken breast, cooking it in a pressure cooker with water and more chicken broth. After 20 minutes of pressure cooking, the chicken is shredded and combined with sautéed garlic, colorau to tint it red, and optional spices like black pepper and green onion. Cris reminds her viewers of the consistency they're aiming for: not too wet, to ensure the filling holds within the coxinha.

Assembling the Coxinhas

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Once the filling cools, it’s time to shape the coxinhas. Cris measures out portions of dough—suggesting around 110 grams each if one wants uniform sizes for selling, but also allowing for variability when cooking at home. She demonstrates forming dough balls, pressing them into small cups, and generously filling them with the chicken mixture.

A firm yet gentle hand is crucial here; Cris advises against making the dough too thin at the edges to prevent any filling from leaking out during frying. After sealing them tightly, they are coated in milk and breadcrumbs, showcasing the classic golden color they promise once fried.

Frying to Perfection

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With the coxinhas prepped and ready, Cris moves on to the frying process. She states that using enough oil in a thick, deep pan is essential for proper cooking. Testing the oil's temperature with small dough balls is a clever way to ensure the coxinhas won’t languish in cold oil, which would make them soggy instead of the desired crispy exterior.

Careful not to overcrowd the pan, Cris lowers the coxinhas into the hot oil. She shares insights on maintaining the right frying temperature and warns against over-frying to prevent them from bursting.

The Final Reveal & Taste Test

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Finally, after a careful fry, the coxinhas achieve a beautiful golden brown hue, showcasing their crisp exteriors. Cris takes a moment to present her perfectly fried creations, inviting her audience to relish the satisfying crunch of the cooked coxinhas.

Before concluding the session, Cris encourages viewers to prepare these delectable snacks for family gatherings or even to sell them, underlining their simplicity and flavor. She leaves her audience with a promise of more delicious recipes to come, encouraging them to subscribe to her channel and share in the love of cooking.

Conclusion

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Cris’s coxinha recipe is a testament to the joy of cooking—transforming simple ingredients into comforting snacks that can bring people together. Whether for a family treat or a new business venture, these coxinhas created with love are sure to impress.

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A Delicious Recipe for Coxinha: A Step-by-Step Guide

In a recent video, a culinary enthusiast warmly addressed her dedicated followers, excited to share a cherished recipe: Coxinha. Known as a popular snack in Brazilian cuisine, coxinha is a savory dough filled with shredded chicken, making it a beloved treat for many. This article will summarize the essential steps shared in the video to create this delightful dish.

Getting Started: Ingredients You Will Need

The host emphasized the simplicity of the recipe, making it accessible to everyone. Here’s a breakdown of the ingredients listed for the basic coxinha dough and filling:

• For the Dough:

• 3 cups of all-purpose flour

• 2 cups of chicken broth (reserved from boiling chicken)

• 1 cup of milk

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• 3 tablespoons of margarine

• 2 chicken bouillon cubes

• A pinch of salt

• For the Filling:

• Cooked shredded chicken breast (prepared in a pressure cooker with spices)

• Optional: spices, onions, parsley, cream cheese, or Dutch cheese to enhance the flavor.

Note: All ingredient quantities are customizable based on personal preference, as the host encourages creativity in the kitchen.

Preparing the Chicken Filling

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To start, the host explained how to prepare the chicken filling. The chicken breast is cooked under pressure with spices like saffron and salt. Once cooked, it’s shredded and sautéed in a pan with onions and oil. The addition of parsley, scallions, or cream cheese can elevate the filling's taste. Alternative fillings, such as a mix of ham and cheese, are also suggested.

Making the Dough

Transitioning to the dough preparation, the host began by combining the all-purpose flour, margarine, milk, and the chicken bouillon cubes in a pot. The mixture was heated to a boil.

Once boiling, she stressed the importance of continuous stirring to ensure the dough cooks evenly without retaining a raw taste. This step typically takes about 5 to 10 minutes.

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After achieving a smooth texture, she carefully transferred the dough onto a surface greased with margarine, allowing it to cool slightly for easier handling.

Shaping the Coxinhas

Once the dough was cool enough to handle, the host demonstrated the method of shaping the coxinhas. She portioned out the dough, flattened it, filled it with the prepared chicken mixture, and then carefully molded it into the classic teardrop shape.

Each formed coxinha was dipped in a mixture of water and flour before rolling it in breadcrumbs, ensuring a crispy coating once fried.

Cooking the Coxinhas

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Frying time arrived as she heated oil to the appropriate temperature (around 150 to 170 degrees Celsius). The host reminded viewers to be cautious when dealing with hot oil, recommending that they wait for the temperature to lower before frying in batches.

After a thorough frying, the golden brown coxinhas were presented as a crispy, visually appealing snack, ready to delight anyone who tried them.

Tips for Serving and Freezing

The host also provided a helpful tip regarding leftovers, noting that the coxinhas can be frozen uncooked. When you’re ready to eat them, they can go straight from the freezer into the hot oil without needing to thaw, which maintains their delicious flavor and texture.

Sign-Off: A Handcrafted Culinary Experience

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Wrapping up the video, the host expressed gratitude towards her audience for joining her in the cooking adventure, encouraging them to attempt the recipe at home. She assured viewers that the coxinha would be a hit with family and that they wouldn’t regret following her step-by-step process.

With enthusiastic music playing in the background, she closed the video with warm wishes, promising more delightful recipes in future installments.

This coxinha recipe encapsulates the heart of Brazilian home cooking — inviting, flavorful, and inspired by the joy of sharing good food with loved ones. Whether enjoyed as a snack or as part of a meal, it is sure to satisfy and impress.

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How to Make the Perfect Coxinha: A Step-by-Step Guide

Coxinhas are a beloved snack in Brazilian cuisine, enjoyed by people of all ages. This delectable treat is a deep-fried dough filled with shredded chicken, making it a perfect option for parties, gatherings, or just as a satisfying snack at home. In this article, I’ll take you through the entire process of making coxinhas from scratch, covering the essentials of dough and filling preparation, as well as cooking techniques.

Ingredients You'll Need

To prepare coxinhas, gather the following ingredients:

For the Dough:

• 380g of chicken breast (cooked and shredded)

• 3 cups of chicken broth (from cooked chicken)

• 1.5 teaspoons of salt

• 1.5 teaspoons of annatto powder (or urucum)

• ¼ teaspoon of ground black pepper

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• ½ tablespoon of oil (olive oil or any type of fat)

• 2.25 cups of all-purpose flour (non-rising)

For the Filling:

• 1.5 tablespoons of oil

• ½ cup of grated onion

• ½ tablespoon of minced garlic

• ¼ cup of tomato paste (optional)

• Salt to taste

• ¼ teaspoon black pepper

• 1.5 tablespoons of chopped parsley

• 1.5 tablespoons of chopped green onions

For Breading:

• ¼ cup of water (room temperature)

• ½ tablespoon of cornstarch

• Breadcrumbs (homemade preferred)

Preparing the Chicken Filling

1. Cook the Chicken: Start by cooking 380g of chicken breast in 2 liters of water. If using a pressure cooker, cook for approximately 20 minutes; otherwise, it will take around 30-40 minutes in a regular pot. After cooking, shred the chicken and reserve the cooking liquid.

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1. Make the Filling: In a pan, heat 1.5 tablespoons of oil over high heat. Add the grated onion and sauté until slightly golden. Next, add minced garlic and ¼ cup of tomato paste, cooking it for another two minutes. Stir in the shredded chicken and season with salt, black pepper, parsley, and green onions. Cook until combined, then set aside to cool.

Making the Dough

1. Prepare the Liquid: Measure 3 cups of liquid from the chicken broth. If there’s not enough, you can top it up with water.

2. Combine Ingredients: In a pan, combine the chicken broth, salt, annatto, black pepper, and oil. Bring to a boil.

3. Mix the Flour: Once boiling, remove the pan from heat and stir in 2.25 cups of all-purpose flour until a smooth dough forms.

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1. Cook the Dough: Return the dough to low heat, stirring constantly for about six minutes until it is thoroughly cooked.

2. Cool the Dough: Transfer the dough to a lightly oiled surface and let it cool slightly.

Shaping the Coxinhas

1. Divide the Dough and Filling: Once the dough and filling have cooled, divide each into equal portions. Aim for about 20 pieces for each.

2. Form Coxinhas: Take a piece of dough, shape it into a ball, and flatten it slightly. Place the desired amount of filling in the center and seal it by pinching the edges together. Shape the filled dough into its signature teardrop shape.

Breading the Coxinhas

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1. Prepare the Breading Mixture: Mix ¼ cup of water with ½ tablespoon of cornstarch and microwave it for 30 seconds until it thickens. Allow it to cool.

2. Coat the Coxinhas: Dip each coxinha into the cornstarch mixture and then roll in breadcrumbs. Homemade breadcrumbs give the best texture and flavor.

Frying the Coxinhas

1. Heat the Oil: In a deep pan, heat enough oil for frying until it’s hot (around 350°F or 180°C). You can test the oil readiness by inserting a wooden stick; bubbles should form around it.

2. Fry the Coxinhas: Carefully fry the coxinhas in batches to avoid overcrowding. Cook until they are golden brown and crisp on the outside.

3. Drain Excess Oil: Once cooked, drain the coxinhas on paper towels or a strainer.

Enjoy Your Homemade Coxinhas!

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Your coxinhas are now ready to be enjoyed! Serve them hot for the best experience; nothing compares to a freshly fried, crispy coxinha filled with flavorful chicken. These goodies are perfect for gatherings or simply to treat yourself. Moreover, they can also be frozen after frying for later enjoyment.

By following this recipe, you will not only produce delicious coxinhas at home but also impress your family and friends with your cooking skills. So, gather your ingredients, get into the kitchen, and start making this irresistible Brazilian treat!

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The Delicious Art of Making Coxinha: A Step-by-Step Guide

Coxinha, a beloved Brazilian snack, is a deep-fried pocket filled with shredded chicken, and it has won the hearts of many across Brazil and beyond. In a recent video, a well-loved cooking channel dives into a step-by-step recipe on how to make this delightful treat from scratch, showcasing a basic dough that can be adapted for various savory snacks.

The Return of a Classic Recipe

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After a brief hiatus, the channel reintroduces its popular cooking segment with a special focus on coxinha de frango (chicken coxinha). The host acknowledges the considerable requests from fans and decides to honor one special viewer, Tanaka, who has eagerly awaited this recipe. The episode promises to deliver not just the coxinha but also a versatile dough recipe that can be used for other delicious treats.

Preparing the Chicken Filling

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Before diving into the dough, the host starts with the most critical component of the coxinha: the filling. The process begins by heating a splash of oil in a pan to sauté onions and garlic. Once fragrant, diced chicken breast, previously cooked, is added along with peeled and seeded tomatoes, salt, and pepper to taste. The mixture is cooked down until well incorporated, after which fresh parsley and scallions are stirred in to maintain their vibrant color and fresh taste.

Crafting the Perfect Dough

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The next step involves creating the dough. The host emphasizes the importance of using a large pot to allow for efficient mixing. The broth from the boiled chicken, combined with milk (or water for those with lactose intolerance) and butter, forms the base. As the mixture comes to a boil, all-purpose flour is gradually added, being careful to mix it in phases to ensure a smooth and cohesive texture.

Once the dough reaches the right consistency—it pulls away from the sides of the pot—it's removed from the heat and transferred to a buttered surface. For convenience, the dough is wrapped in plastic to keep it warm and malleable, making it easier to shape into coxinhas.

Shaping the Coxinhas

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With the dough ready, the host demonstrates how to form coxinhas. A small portion of dough is flattened, filled with the chicken mixture, and carefully sealed to create the classic teardrop shape. The host also takes this opportunity to show viewers how the same dough can be fashioned into different snacks, including bolinhas de queijo (cheese balls), risoles (stuffed pastry), and rolled sausages.

This versatility highlights the dough's adaptability, making it a staple for various party snacks and gatherings.

Preparing for Frying

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Before frying, the coxinhas need to be coated to create a crispy outer layer. The host shares a secret mixture of water and cornstarch, which is brushed onto the coxinhas before they are dredged in breadcrumbs. This method ensures that they are not overly oily and achieves that sought-after crunch.

The Frying Process

When it comes time to fry, the host opts for a deep fryer for consistent results, although a regular pot with enough oil will suffice. The aim is to maintain the oil at around 180 degrees Celsius for optimal frying. If a thermometer isn’t available, placing a wooden spoon in the oil until it bubbles can serve as an effective gauge.

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The coxinhas are added in batches to prevent lowering the oil temperature too much. As they fry, the host monitors their golden-brown transformation and proudly displays the finished product—crispy on the outside and perfectly moist on the inside.

The Final Reveal

Once removed from the oil, the coxinhas are shown to be delightfully crispy and golden. The video wraps up with the host encouraging viewers to share and try the recipe at home. The satisfaction of creating a beloved Brazilian treat is palpable, and the warmth of family cooking is evident throughout the episode.

Conclusion

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This episode not only celebrates the art of making coxinhas but also emphasizes the joy of cooking and sharing food with loved ones. For fans of Brazilian cuisine, this recipe provides a valuable skill and a delicious dish to serve at any gathering. Whether shared with family or friends, coxinhas continue to be a comforting reminder of home and tradition.

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Introduction

In this recent video, the host presents a cooking tutorial focused on preparing a versatile dough for coxinhas, a popular Brazilian snack. Despite feeling under the weather, she engages with her audience by sharing her cooking process and enthusiasm for making delicious snacks.

Cooking Through Illness

The host opens the video apologizing for her raspy voice, a result of illness over the past week. Nevertheless, her spirit remains upbeat as she expresses her desire to continue creating content for her followers. She acknowledges requests from her audience to see her on camera more often, showing a commitment to connect with her viewers beyond simply sharing recipes.

The Recipe for Dough

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The main focus of the video is the step-by-step demonstration of how to make coxinha dough. The host outlines the ingredients needed and explains that this same dough can be adapted for various snacks, such as risoles or rolled sausages.

Starting with two tablespoons of margarine, she explains how to melt it in a pan before adding four chicken broth cubes and a tablespoon of powdered chicken broth, assuring viewers that the final product won't be overly salty. She then mixes in one liter of water and one liter of milk, bringing the mixture to a boil.

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Once the broth is bubbling, she introduces one kilogram of all-purpose flour, emphasizing the importance of using flour without any leavening agents. The dough comes together as she encourages viewers not to worry if the mixture seems a bit loose at first; it will firm up as it cooks and is mixed.

Kneading the Dough

After cooking, she transfers the dough to a work surface, allowing it to cool slightly before kneading. The host highlights the importance of kneading the dough while it's still warm, ensuring a smooth consistency free from lumps. Her technique demonstrates the tactile nature of cooking, and she reassures those struggling with similar doughs that patience and method are key.

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Through careful mixing and flattening with a rolling pin, she achieves a soft, non-sticky dough, which she proudly shows to the camera. The end product is a pliable and creamy dough suitable for a variety of fried snacks, maintaining that the coxinhas will have a crunchy exterior and creamy filling once fried.

Final Thoughts

As she wraps up the tutorial, the host encourages her viewers to try the recipe, inviting feedback and sharing experiences in the comments section. She emphasizes the versatility of the dough and its potential for various recipes, turning simple ingredients into delightful culinary creations. To close, she urges viewers to like, comment, and share the video to foster the growth of her channel.

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The combination of her personal touch and meticulous instructions provides a warm and engaging atmosphere that resonates with culinary enthusiasts eager to replicate her delicious coxinha dough at home.

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How to Make Delicious Coxinhas: A Step-by-Step Guide

Coxinhas are a beloved Brazilian snack, characterized by a savory chicken filling enveloped in a crispy dough. This step-by-step guide will help you create the perfect coxinhas, ensuring your friends and family will be asking for more!

Ingredients Needed

To make these delectable treats, you'll need:

For the Filling:

• Oil for cooking

• 1.5 tablespoons of minced garlic

• Salt and pepper to taste

• ½ tablespoon of seasoning mix (like Sazon, chicken flavor)

• Fresh parsley, finely chopped

• Cooked chicken, shredded

For the Dough:

• 1 tablespoon of margarine

• 2 chicken bouillon cubes

• 500 ml of milk

• 500 ml of water

• 500 g of wheat flour

• A teaspoon of colorau (food coloring)

For Coating:

• Breadcrumbs

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• Egg or water for binding

Preparing the Filling

Start by heating a little oil in a pan. Add the minced garlic and sauté until it starts to brown. Be cautious not to let it burn. Once the garlic is fragrant, season to taste with salt, your preferred seasoning, and stir in the parsley.

Let the filling cool while you prepare the dough. This allows the flavors to meld beautifully, creating a delightful base for your coxinhas.

Creating the Dough

In another pot, combine the margarine and chicken bouillon cubes. Once they’re dissolved, add the colorau and mix well. Gradually incorporate the milk and water, adjusting with more seasoning if necessary.

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Once the mixture is boiling, add in the wheat flour all at once. Stir vigorously until the dough pulls away from the sides of the pan, creating a cohesive mass. This should only take a couple of minutes.

Once done, transfer the dough to a greased surface. While it's still warm, knead it thoroughly, either using a rolling pin or just your hands. This step is crucial for achieving a smooth and pliable dough.

Shaping the Coxinhas

Once your dough has cooled a bit, take a portion of it—about 120 grams—and roll it out into a disc shape. Add a spoonful of requeijão (Brazilian cream cheese) at the center and layer on some shredded chicken.

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Carefully fold the dough over itself, sealing all the edges to form the classic coxinha shape. Don’t worry if it takes a few tries to perfect your technique; practice makes perfect.

Coating the Coxinhas

Prepare a station for breading by laying out a plate with breadcrumbs and a bowl with beaten egg or water. Dip each shaped coxinha into the egg, allowing excess to drip off; then roll it in breadcrumbs until well-coated.

This step will ensure that your coxinhas fry to a perfect golden brown.

Frying the Coxinhas

Preheat your oil to 180°C (approximately 350°F). Fry the coxinhas in small batches to ensure they cook evenly. Each batch will take about 3 to 4 minutes to turn golden and crispy.

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Once they are all fried, allow them to drain on paper towels and let cool slightly before serving.

Enjoying Your Coxinhas

Finally, it’s time to enjoy your sumptuous coxinhas! When you break them open, you’ll be delighted by the contrast of the crunchy exterior against the creamy, flavorful filling.

These treats are not only visually appealing but also incredibly tasty, making them perfect for parties or a cozy snack at home.

Conclusion

Making coxinhas from scratch is truly rewarding. With this guide, you can recreate this classic Brazilian dish in your own kitchen. Watch your guests delight in the perfectly crafted, mouth-watering coxinhas. Enjoy crafting at home!

Remember to share your experiences and let us know how yours turn out. Happy cooking!

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Exploring the Art of Coxinha: A Culinary Journey with Mohamed

In an exciting blend of cooking and entertainment, Mohamed introduces his culinary channel with a new reality show format. The first episode features the renowned chef Otto, and the star dish is none other than the beloved Brazilian snack: coxinha. Mohamed takes his viewers through the intricate process of creating this iconic treat, ensuring a balance between tradition and innovation.

The Essence of Coxinha

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To set the stage, Mohamed emphasizes that a well-prepared coxinha begins with the dough, which he believes should be light and perfectly cooked. He opts for a corn-based dough, arguing that corn and chicken complement each other exceptionally well. Following a calm meditative approach, he delves into the recipe, starting with canned corn blended with water and a generous pinch of salt.

Crafting the Dough

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The foundation of a good coxinha lies in its dough. Mohamed meticulously measures 400 ml of strained corn juice and heats it with 60g of butter and 150g of wheat flour. He enjoys weighing his ingredients rather than using cups, as it provides more accuracy and consistency. Once the mixture reaches a boil, he adds flour all at once, stirring vigorously until it forms a cohesive mass. The key here is to cook the dough thoroughly to eliminate any raw flour taste, a process which takes about five minutes.

After ensuring the dough is adequately cooked, he spreads it thinly onto a baking sheet and places it in the freezer for a quick chill. This technique helps in achieving a manageable texture for shaping the coxinhas later on.

A Flavorful Filling

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While the dough chills, Mohamed shifts focus to creating the filling. He selects chicken thighs, known for their flavor and moisture, and removes the skin and bones for ease of cooking. The chicken is diced and seasoned with salt and a hint of Syrian spice, demonstrating that creativity in seasoning is encouraged.

As the chicken grills to a beautiful caramelized color, he prepares the vegetables: onions, leeks, and carrots, which will add depth to the filling. After adding these to the pan along with a spoonful of tomato paste and a splash of cachaça for flair, he lets the mixture simmer with some chicken broth, ensuring the filling remains juicy and flavorful.

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Once the chicken is perfectly shredded, it's blended with fresh herbs, suggesting that a cold filling is crucial before assembling the coxinhas.

Assembling the Coxinhas

With the dough and filling ready, Mohamed explains the assembly process in detail. He weighs his dough, aiming for about 40 grams per piece, and fills each shell with exactly half that amount of filling. Closing the coxinha requires finesse, pushing the filling inward and ensuring a neat shape.

The frying method that he adopts calls for a classic coating of milk and breadcrumbs. He highlights that the oil should be at 180 degrees Celsius for optimal crispiness, emphasizing that the coxinhas are already cooked through, so the goal is to achieve a beautifully crispy exterior.

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Throughout this process, he encourages viewers to subscribe to his channel and support the reality show, highlighting that it’s one of the biggest projects undertaken thus far.

Serving Suggestions and Sauces

Once fried to a golden perfection, Mohamed showcases the coxinhas, emphasizing a cooling rack over paper towels to keep them crisp. He suggests pairing these treats with a lighter version of catupiry cheese, enhanced with lemon zest, which balances the richness of the filling.

For those seeking a unique dip, he introduces "kimchi" — a fermented vegetable condiment that adds acidity and spice, rounding out the experience.

A Culinary Passion Unleashed

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With his final touch of serving method, Mohamed cheekily refers to the trend of gourmet coxinhas as a nod to upscale dining, suggesting that food can be both fun and an art form.

He closes the episode by inviting viewers to stay tuned for more culinary adventures, promising to replicate recipes from the reality show.

Through this delightful exploration of coxinha, Mohamed not only shares a delicious recipe but also showcases his passion for culinary innovation and his commitment to bringing the joy of cooking to his audience.

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Making the Perfect Coxinha: A Step-by-Step Guide

Coxinha, a beloved Brazilian snack, is a delicious savory treat made of shredded chicken encased in a rich, buttery dough. Today, we'll explore a fantastic recipe for coxinha, perfect for impressing friends and family or even making some extra cash.

Introduction to Coxinha

Before diving into the preparation, we pose an intriguing question: How do you prefer to eat your coxinha? Do you start with the "beak" or the "bottom"? This light-hearted inquiry sets the tone for an engaging cooking session. Let's get started on making this delightful snack!

Ingredients Needed

To achieve that perfect coxinha, you'll need the following ingredients:

For the Filling:

• 1 chicken breast, boiled and shredded

• 2 tablespoons of oil

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• 1 onion, chopped

• 1 teaspoon of annatto powder (colorífico)

• Salt to taste

• 1 tablespoon of chopped parsley and chives

For the Dough:

• 1 cup of milk

• 2 cups of broth (from boiling the chicken, seasoned with salt)

• 3 tablespoons of butter

• 3 cups of flour

Preparing the Filling

We begin by cooking the chicken breast in a pressure cooker with onion, carrots, and celery. You can also add vegetable broth for extra flavor. Once cooked, let the pressure release and shred the chicken while it's still warm by shaking it in the pot.

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Next, in a separate pan, heat the oil and sauté the onion until it turns golden. Then, add the shredded chicken, annatto powder, and salt, mixing them until they blend beautifully. Finish by stirring in the chopped parsley and chives for freshness. Set the filling aside to cool.

Making the Dough

To prepare the dough, combine the chicken broth, milk, butter, and salt in a saucepan over high heat. Stir occasionally until the mixture reaches a boil. Once boiling, reduce the heat and gradually add the flour while stirring vigorously. It's essential to work quickly, ensuring a homogenous mix.

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Continue cooking until the dough comes together and pulls away from the sides of the pan. Transfer it to a clean surface and knead gently until smooth. Cover the dough with plastic wrap to prevent it from drying out while we shape the coxinhas.

Shaping the Coxinha

Taking a portion of the warm dough, flatten it like a disc in your palm. Add a spoonful of the cooled filling and fold the edges over to shape the coxinha. Ensure there are no openings, sealing the edges tightly.

For the coating, mix a cup of water with a tablespoon of cornstarch. Prepare breadcrumbs in a separate bowl. Dip each coxinha in the cornstarch mixture and then coat it evenly with breadcrumbs to achieve that crispy outer layer.

Frying the Coxinha

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Heat oil in a deep pan over medium heat. Once hot, carefully add the coxinhas, frying until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil, placing them on a plate lined with paper towels to absorb excess oil.

The Final Touch

Admire the golden-brown beauty of your finished coxinhas! The process might seem a bit lengthy, but the results are incredibly rewarding. These coxinhas are perfect as snacks for parties, gatherings, or just a delightful treat at home.

Conclusion

If you enjoyed this easy-to-follow recipe, don't forget to check out the detailed version on our website for more culinary adventures. Share your coxinha making experience on social media, and let us know how they turned out!

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Now, it’s time to dig in! The aroma of freshly made coxinha is enough to make anyone's mouth water. Happy cooking, and see you in the next delightful serve!

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Homemade Coxinha: A Step-by-Step Guide

Making coxinha, a beloved Brazilian snack, is a delightful endeavor that brings together the flavors of tender chicken, crispy outer dough, and creamy filling. Today, we will share a comprehensive guide on how to prepare coxinhas using mashed potatoes to create a light, fluffy dough.

Gathering Ingredients

Before diving into the recipe, let's ensure we have all the necessary ingredients on hand. For the filling, you’ll need:

• Chicken: Approximately 1 kg of chicken breast, preferably sautéed with spices to enhance its flavor.

• Seasoning: Olive oil, finely chopped onions, two cloves of minced garlic, colorau (a type of paprika), salt, pepper, and cream cheese or requeijão for added creaminess.

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For the dough, the ingredients are as follows:

• Mashed Potatoes: About four large potatoes, boiled and mashed until creamy.

• Flour: Roughly 700-750 grams of wheat flour.

• Liquid: 1 liter of milk, and two tablespoons of margarine for richness.

• Bouillon: Two cubes of chicken bouillon (crumbled) and additional salt to taste.

Now that the ingredients are ready, we can start with the filling.

Preparing the Chicken Filling

1. Cook the Chicken: Begin by boiling the chicken with a splash of saffron, salt, and onion to infuse flavor. Once cooked, shred the chicken into small pieces.

2. Sauté the Onions and Garlic: In a pan, heat olive oil over medium heat. Add finely chopped onions and minced garlic, cooking until they're translucent.

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1. Combine Filling Ingredients: Stir in the shredded chicken, colorau, salt, and pepper. Mix thoroughly and add the cream cheese to create a creamy consistency. Once combined, set the filling aside to cool.

Creating the Dough

1. Boil Ingredients: In a pot, combine the milk, margarine, and crumbled bouillon. Bring it to a gentle boil.

2. Incorporate Mashed Potatoes: Add the pre-prepared mashed potatoes to the boiling mixture, mixing well to combine.

3. Add Flour Gradually: Slowly introduce the flour to the mixture while stirring continuously. This is crucial for preventing lumps. Keep mixing until a smooth dough forms, and it starts pulling away from the sides of the pot.

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1. Cool the Dough: Once the dough is ready, transfer it onto a flat surface. Allow it to cool and knead it gently to ensure it's smooth.

Shaping the Coxinha

1. Prepare Workstation: It’s crucial to work with one portion of the dough at a time while keeping the rest covered to prevent drying out.

2. Portion the Dough: Take a small piece of dough and flatten it in the palm of your hand, creating a small disc.

3. Add Filling: Place a generous spoonful of the chicken filling in the center of the disc.

4. Seal the Coxinha: Fold the dough over the filling and pinch to seal, ensuring no air is trapped inside. Shape it into a teardrop or drumstick form, which is characteristic of coxinhas.

Coating and Frying the Coxinha

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1. Prepare for Frying: For the batter, you will need milk and breadcrumbs. Dip each coxinha in milk, ensuring to coat it well before rolling it in breadcrumbs.

2. Heat the Oil: In a large frying pan, heat sufficient oil to submerge the coxinhas without overcrowding.

3. Fry to Perfection: Carefully place the coxinhas in the oil. Allow them to cook on one side until golden brown before flipping. Avoid stirring them too early; let them develop a crisp outer layer.

Enjoying Your Coxinha

Once fried to crispy perfection, remove them from the oil and place them on paper towels to drain excess oil. Serve them warm, perhaps alongside a chilled soda or your favorite dipping sauce.

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In conclusion, making coxinhas is a rewarding and fun process. The combination of creamy filling, luscious dough, and the satisfying crunch when biting into one makes it all worthwhile. Enjoy sharing this treat with family and friends!

Don’t forget to let us know in the comments how your coxinhas turned out!

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The Brazilian Delight: A Guide to Making Coxinha

Coxinha is one of Brazil's most beloved snacks, a staple in parties and gatherings. In today's episode of the cooking show, the host, Nando, takes us through a delightful journey to create this savory treat. With its rich flavors and comforting texture, it’s no wonder coxinha holds a special place in many hearts. Let's delve into the process of making this traditional Brazilian delicacy.

Introduction to Coxinha

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Nando begins by expressing his love for coxinha, emphasizing that it's a favorite among people. In this episode, he invites viewers to join him in learning how to make the perfect coxinha from scratch. He also encourages viewers to engage with the video by sharing and subscribing, underscoring the importance of community in the culinary space.

Ingredients and Preparation

To kick off the coxinha-making process, Nando suggests the following ingredients:

• Olive oil or cooking oil

• Half an onion, diced

• One clove of garlic, crushed

• 250 ml of hot water

• 250 ml of milk

• Half a packet of onion or cheese cream

• A teaspoon of colorau (a type of annatto)

• Three teaspoons of salt

• A tablespoon of butter

• Half a kilogram of wheat flour

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This mixture serves as the foundation for the coxinha dough.

Nando starts by heating the oil in a pan, adding the diced onion. He cooks it on low heat, stirring until it begins to brown. Once the onion reaches the desired color, he adds the garlic and allows their flavors to meld together.

Next, he introduces the liquid ingredients—hot water and milk—along with the cream, colorau, salt, and butter into the pan. After this mixture has been thoroughly combined and heated, it’s transferred to a blender. Nando suggests blending it for about two minutes before returning it to the stove.

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Once the mixture starts to boil, he gradually adds the wheat flour, stirring vigorously to ensure a smooth consistency. This process requires patience, as he encourages continuous stirring for about ten minutes.

Shaping the Coxinhas

After cooking the dough, it's crucial to let it cool to room temperature before shaping the coxinhas. Nando highlights the importance of working with the dough when it's manageable and not overly hot. Once cooled, he demonstrates how to mold the coxinhas into their distinctive shape.

He provides tips for shaping the dough into small balls, filling them with your preferred filling, and then pinching them into the iconic teardrop shape. Nando also emphasizes that there’s no need for additional oil on your hands—just a little butter if necessary.

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Breading and Freezing

Once shaped, the coxinhas are dipped in a mixture of egg and milk before being coated in breadcrumbs. This step ensures a crispy texture when fried. Nando suggests placing the coxinhas in a container lined with plastic wrap before freezing them. They can be stored this way for up to three months.

It’s essential to maintain hygiene while preparing food, and Nando reminds viewers about the importance of using gloves, especially if the coxinhas are meant for sale or serving to guests.

Frying the Coxinhas

To fry the coxinhas, Nando advises heating oil in a deep pan to about 180-200 degrees Celsius. If a thermometer isn't available, he shares a kitchen hack: insert a wooden toothpick into the oil. If bubbles form around it, the oil is ready.

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He cautions against overcrowding the frying pan, recommending frying in smaller batches to ensure proper cooking and maintain the oil's temperature. Once they turn golden brown, the coxinhas are ready to be removed and enjoyed.

Conclusion: Sharing the Love for Coxinha

Nando wraps up the episode by inviting viewers to share their experiences with making coxinha and interacts with them on social media. His passion for cooking and community engagement shines through, encouraging viewers to join him in the journey of culinary exploration.

With these detailed instructions, anyone can recreate the delightful taste of coxinhas at home, bringing a slice of Brazilian culture to their kitchen. So, roll up your sleeves, gather your ingredients, and let the love for coxinha unfold!

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Welcome to the Kitchen

Hello, my friends! Welcome back to my kitchen. Today, I’m excited to share a very special recipe with you: Coxinha, a delicious Brazilian snack that is loved by many. Let’s dive into making this tasty treat!

Preparing the Dough

To start, we’ll need to prepare the dough for our coxinhas. I have a pot ready where I’ll combine the following ingredients:

• 500 ml of milk

• 250 ml of chicken broth

• 1 teaspoon of salt

• 3 tablespoons of oil

• 1 tablespoon of margarine

I’ll bring this mixture to a boil while stirring to ensure everything combines well.

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Once our liquid has boiled, it’s time to add 500 grams of all-purpose flour (approximately four cups, using a 220 ml cup). I’ll reduce the heat and stir the mix for about 15 minutes until the dough pulls away from the sides of the pot.

Afterward, I’ll transfer the dough to a clean surface and let it cool. To prevent it from drying out, I’ll cover it with a damp kitchen towel.

Preparing the Filling

While the dough cools, I’ll work on the filling. I’ve already heated a pan and added three tablespoons of oil along with some grated onion and minced garlic to sauté until golden.

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Next, I’ll stir in half a can of tomato sauce, ensuring it’s well-mixed. Remember, the shredded chicken is already seasoned with salt and pepper, so you might want to add your favorite spices for extra flavor. Finally, I’ll finish the filling with chopped green onions and parsley to taste, and our filling will be ready.

Shaping the Coxinhas

Now that both our dough and filling are ready, I’ll start shaping the coxinhas. It can get a bit tricky, but the key is to warm a bit of oil in your hands, so the dough doesn’t stick as you mold them.

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From the dough, I’ll take a piece and roll it out. For those who love creamy flavors, I’d recommend adding some cream cheese along with the filling. I’ll add the shredded chicken and seal the dough around the stuffing, creating the traditional coxinha shape.

I’ll even make some mini coxinhas, ensuring there's a variety. After shaping, it's essential to keep the coxinhas covered until it’s time to fry them.

Breading for Crunchiness

Now, onto the breading! In a bowl, I’ll mix two whole eggs with a pinch of salt, half a cup of water, and two tablespoons of white vinegar, which I learned from my mother helps make the coxinhas crunchier.

I’ll dip my coxinhas in this mixture before rolling them in breadcrumbs for that perfect crispy coat.

Frying the Coxinhas

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With my coxinhas breaded, I’ve heated some oil in a pan. Once hot, I’ll carefully add the coxinhas, frying them until golden brown and crispy. After frying, they’ll go straight to a dish lined with paper towels to absorb excess oil.

Sharing and Engaging with You

With all the coxinhas fried and ready, I hope you’re as excited as I am to dive into them. But before we do, I’d like to thank you for your continued support and engagement. To show my appreciation, I’ve set up a poll on my Facebook page, where you can choose what our next cooking video should be.

As always, if you enjoy this recipe, please give it a thumbs up, share it with your friends on social media, and subscribe to the channel for updates on future videos.

The Moment of Truth

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Now, let’s cut one open and see how it turned out! I’ll slice a larger one with cream cheese to show you the delightful filling inside. Look how beautifully the cream cheese blends with the shredded chicken!

This coxinha recipe not only tastes amazing, but it’s also an excellent option for anyone looking to earn a little extra income—which is especially beneficial for those who may be unemployed.

Conclusion

Thank you all for joining me in the kitchen today! I look forward to cooking with you again soon. Until next time, take care and God bless!

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The Ultimate Chicken Coxinha Recipe: A Step-by-Step Guide

Coxinha, a beloved Brazilian snack, is a deep-fried dough filled with seasoned shredded chicken. In this guide, we will explore the detailed recipe for the best coxinha in the world, featuring a creamy filling and a perfectly crispy outer layer. Whether you're a seasoned cook or a beginner, this recipe has been simplified for you to enjoy.

Ingredients Overview

To create this delicious treat, you'll need the following ingredients divided into sections:

For the Filling:

• 600g chicken, diced

• Salt and black pepper (to taste)

• Optional spices of your choice

• 2 celery stalks

• 1 onion, quartered

• 1 carrot, cut into thirds

• 1 liter of water

For the Chicken Filling:

• 2-3 tablespoons olive oil

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• 4 cloves of garlic, minced

• 1 large onion, finely chopped

• 1 teaspoon of coloring (either colorau or concentrated tomato paste)

• 1 cup of diced tomatoes (with skin and seeds)

• Fresh parsley to garnish

For the Dough:

• 500g potatoes, boiled and mashed

• 3 cups of chicken broth (from boiling the chicken)

• ½ cup of cooking oil

• 2 ½ cups of all-purpose flour

• Additional salt (to taste)

For Coating:

• 2 egg whites

• 1 cup of water

• Salt (for seasoning)

• Breadcrumbs (or panko) for coating

Step 1: Prepare the Chicken Filling

Start by placing diced chicken, celery stalks, quartered onions, and carrot into a pot. Season with salt and pepper, add water, and bring it to a boil. Let this cook for around 25 minutes, allowing the flavors to meld together.

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Once cooked, strain the broth and vegetables, then shred the chicken into bite-sized pieces. The strained broth will later be used for the coxinha dough.

Step 2: Make the Chicken Filling

In a pan, heat olive oil and sauté the garlic and onion until golden and translucent. Stir in the colorau for that vibrant red color (or use tomato paste if preferred). Add the shredded chicken and sauté until well-coated. Mix in diced tomatoes, check for seasoning, and finish with freshly chopped parsley.

Allow the filling to cool while you prepare the dough.

Step 3: Prepare the Dough

In a large saucepan, combine boiled and mashed potatoes with the previously strained chicken broth. Add oil and bring this mixture to a boil.

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Once boiling, gradually mix in the flour to form a dough. Cook for about 2-3 minutes until it detaches easily from the sides of the pan. Once done, transfer to a clean surface to cool, and knead it lightly to achieve a smooth texture.

Step 4: Form the Coxinhas

Divide the dough into equal portions (about 60g each for uniformity). Flatten each piece into a disc, spoon in a generous amount of chicken filling, and pinch the edges to seal, forming a teardrop shape (the classic coxinha look).

As you create each coxinha, place them aside.

Step 5: Coat the Coxinhas

Prepare the coating by mixing egg whites with water. Dip each coxinha in this mixture and then roll it in breadcrumbs. For an extra crispy texture, consider double-coating each one.

Step 6: Fry or Freeze

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If you're frying, heat oil in a deep pan until hot (medium heat). Fry the coxinhas in batches until golden brown. If you choose to freeze them, ensure they are laid out separately until frozen, then store in a bag for future enjoyment.

Conclusion: Enjoy Your Coxinhas

Once fried, place the coxinhas on paper towels to absorb excess oil. These treats make for a perfect snack, appetizer, or party food. The filling is succulent, and the outer layer is perfectly crunchy.

This wonderful family recipe, passed down from “Vó Ieda,” promises to deliver nothing short of happiness. Whether you serve them fresh or freeze them for later, your coxinhas are sure to impress friends and family alike.

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Make sure to subscribe for more delicious recipes and share your experiences making these delightful snacks! Enjoy!

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Delicious Chicken Coxinhas: A Step-by-Step Recipe

Coxinhas, a beloved Brazilian snack, are not only a delicious treat but also surprisingly easy to make at home. In this article, we'll walk through the preparation of these delightful chicken dumplings, highlighting each step so you can replicate the experience in your own kitchen.

Preparing the Filling

To kick things off, we'll start with the filling. This simple yet flavorful mixture creates the heart of our coxinhas.

1. Gather Ingredients: You will need olive oil (or regular oil), one medium onion, garlic (to taste), cooked and shredded chicken breast (about 600 grams), salt, chicken seasoning, ground pepper, and tomato paste. Optionally, you can add chopped green herbs to enhance the flavor.

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1. Cook the Onion and Garlic: Start by heating a pan and adding a splash of oil. Sauté the onion and garlic until they are fragrant and translucent.

2. Add Chicken: Mix in your shredded chicken, along with salt to taste, and chicken seasoning. Adjust the amount based on your preference.

3. Include the Tomato Paste: Stir in four tablespoons of tomato paste, which will give our filling a delightful red hue. Alternatively, you can use food coloring if preferred.

4. Finish the Filling: To enhance the flavor, toss in some chopped green herbs and mix well. After everything is combined and heated through, your filling is ready!

Making the Dough

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Now that the filling is done, it’s time to prepare the dough for the coxinhas. The dough is straightforward to make and requires just a few ingredients.

1. Combine Ingredients: In a large pot, add two cups of milk, one cup of water, a chicken bouillon cube, and two generous tablespoons of margarine (or butter).

2. Heat and Boil: Bring the mixture to a boil over medium heat, mixing until the margarine and bouillon dissolve.

3. Add Flour: Once boiling, lower the heat and gradually add in three cups of all-purpose flour, stirring continuously. It’s crucial to keep the heat low to avoid burning the mixture.

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1. Knead the Dough: Keep mixing the dough for 7 to 10 minutes, or until it pulls away from the pot's sides. Transfer the hot dough to a flat surface. Use a spatula to knead it carefully, allowing it to cool enough to handle without burning your hands.

2. Cover and Rest: Lastly, cover the dough with plastic wrap to avoid it drying out as it cools.

Shaping the Coxinhas

With your filling and dough prepared, it's time to shape the coxinhas.

1. Create the Dumplings: Take a small piece of dough and shape it into a small disc. Place a spoonful of filling in the center.

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1. Seal the Dumpling: Gently fold the dough over the filling and pinch the edges to seal. Make sure it’s well-closed to prevent any filling from leaking during frying. You can shape the dumplings to your preference, whether small for parties or larger for a satisfying snack.

2. Coat the Coxinhas: Dip each sealed coxinha into cold milk, followed by a roll in breadcrumbs. This will give them a nice crunchy exterior when fried.

Frying the Coxinhas

Now we arrive at the exciting part—frying!

1. Heat the Oil: In a deep skillet, heat oil over medium heat, ensuring it’s hot enough to sizzle.

2. Fry the Coxinhas: Carefully place the coxinhas in the hot oil, frying them in small batches to avoid overcrowding. Cook until they are golden brown on each side.

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1. Drain: Once fried, remove them from the oil and place them on a paper towel to absorb any excess grease.

Enjoying Your Coxinhas

After successfully frying, your chicken coxinhas are ready to serve! These crispy treats are best enjoyed fresh. The golden brown exterior contrasts wonderfully with the savory chicken filling inside.

If you find yourself with leftovers, you can freeze uncooked coxinhas for up to three months. Just ensure they’re placed in a suitable plastic bag.

To conclude, coxinhas are not just easy to prepare but also a guaranteed crowd-pleaser. You can experiment with different fillings, like ground meat or vegetables, to switch things up.

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For those keen on trying this delicious recipe, don’t forget to like the tutorial video and subscribe for more culinary adventures. These coxinhas promise to be a hit, melting in your mouth with every bite! Enjoy!

You're welcome my friend.