Coxinha (Co-shee-nya) - Chef Eliane Porfirio

BRAZIL

Oct 18

Written By Maria Lopez

Coxinha

INGREDIENTS

Filling

-1 (300g) Chicken Breast cooked & shredded
-1/2 Onion Diced
-1 Garlic Glove minced
-2 Tbsp. Vegetable Oil
-1 Tomato, dice and skin removed
-1 Tsp. of Colorífico*
-1 Tsp. of Italian Parsley
-1 Tsp. Green Onion, diced
-Salt & Black Paper to taste

Dough:

-2 cups (500 ml) of Water
-3 (30g) Tablets of Chicken Broth **
-1 (250ml) cup of Milk
-3 Tbsp. (60g) of Butter
-3 2/3 cups (510g) of All-Purpose Flour

Breading:

-1 cup (250ml) of Water
-1 Tbsp. (9g) of Corn Starch
-1 cup (80g) of Plain Bread
-Vegetable Oil for deep frying

NOTES FROM CHEF

*Colorau or Colorífico is a spice extracted from Brazilian origin of annatto mixed with ground corn meal and soybean oil. It is used to give color to processed foods, sauces and homemade preparations, without interfering with flavor. His reddish-orange color serves to work up an appetite.

For this recipe, you can find it here as Annatto

**You can find chicken broth tablets at Global Food Market or, you can make your own, using the water you cooked the chicken.

View full cooking demonstration from Chef Eliane Porfirio.

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