Brazilian Coxinha with Chicken


*This recipe was created for 12 servings. To adjust the serving quantity, enter a new yield (12 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Poached chicken
Chicken breast, boneless, skinless 2 each
Chicken Stock 946 mL
Club House La Grille Brazilian Style BBQ 1 tbsp
Filling
Cream cheese 4 oz
Corn kernels 1/4 cup
Green onions, sliced 1 tbsp
Club House La Grille Brazilian Style BBQ 1 1/2 tbsp
Dough
Chicken stock, reserved from poaching the chicken 3 cups
All purpose flour 4 cups
Club House La Grille Brazilian Style BBQ 1 1/2 tbsp
Olive oil 2 tsp
Breading
Eggs 4
All purpose flour 2 cups
Bread crumbs 2 cups

Instructions

Place chicken breasts in a shallow pot. Combine Kitchen Basics Original Chicken Stock and Club House La Grille Brazilian Style BBQ Seasoning. Make sure that chicken breasts are covered by at least ½ inch of liquid. Poach until fully cooked. Chill meat and reserve chicken stock.

Cut chicken into small pieces and combine with cream cheese, corn, green onions and 1 ½ Tbsp (22.5 ml) Club House La Grille Brazilian Style BBQ Seasoning

For the dough, bring 3 Cups (750 ml) of the reserved chicken stock to a boil in a saucepan, gradually stir in flour, olive oil and 1 ½ Tbsp (22.5 ml) Club House La Grille Brazilian Style BBQ Seasoning. Cook dough for 2 to 3 minutes. Chill for 1 hour.

Roll out dough to 1/8-inch thickness and cut into 4 inch discs

Place 1 ½ Tbsp (22.5 ml) chicken filling inside the dough, press the dough closed around the filling. Shape into a pear shape. Stand the coxinhas on a baking sheet so the pointed end sticks upward.

For the breading, dip the coxinhas in the flour, then the egg and the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour.

Heat the oil to 375 degrees. Fry the coxinhas in batches until deep golden brown.

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