Coxinha with Cajun Chicken & Potatoes

Coxinha with Cajun Chicken & Potatoes

The first time I ate Coxinha was last summer during my birthday vacation in Florida. The previous night, I had just enjoyed a lavish Brazilian churrascaria dinner and  lots of red wine, compliments of my aunt and uncle.  While walking past a food truck on a typical warm  Orlando afternoon,  I was captivated by this conical  shaped snack covered in a dough and bread crumbs, I had to taste it and I loved it. Coxinha in a way reminds me of meat pies because of the outer mold and the inner soft and savory meat. This recipe is easy to reproduce and will makes a great addition to your recipe collection.

Coxinha with Cajun Chicken Breast & Potatoes
Recipe Type: snack
Cuisine: Brazil
Author: Mundia(periperichef)
Prep time:
Cook time:
Total time:
Serves: 12-15
A Croquet snack made with a deep fried dough ad potatoes filled with spicy chicken breast.
Ingredients
  • [u]Filling [/u]
  • 2 pieces of chicken breast
  • ½ large onion chopped
  • 4 cloves of Garlic, minced
  • 1 tbs. parsley, minced
  • 2 tsp. soy sauce
  • 2 tsp. Cajun spice
  • 2 tsp. salt (to taste)
  • 2 cubes bullion (optional)
  • 1 cup water
  • ¼ cup cooking oil( to saute)
  • [u]Crust [/u]
  • 5 large baking potatoes (peeled and chopped)
  • 2 eggs
  • 1 ½ cup water
  • 1 cup chicken broth (from the filling above)
  • 2 ½ cups all-purpose flour
  • 1 cup bread crumbs
Instructions
  1. [u]Filling [/u]
  2. In a bowl, mix chicken the with Cajun spice, garlic, parsley, soy sauce, bullion and salt.
  3. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-1.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 1″][/url]
  4. Using medium heat, heat the oil on the skillet. Add onions and saute for 1 minute.
  5. Add the chicken and saute for approximately 1 minute on each side. Add 1 cup water, cover the skillet and boil the chicken for 10 minutes. Set the chicken aside to cool for 5 minutes.
  6. Using the tongs to hold the chicken, shred the chicken by running a fork over each piece.
  7. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-2.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 2″][/url]
  8. [u]Crust[/u]
  9. Boil the chopped potato pieces in water until soft for approximately 15-20 minutes.
  10. When the potatoes are soft, set them aside to cool for 5 minutes. Mash the potatoes until smooth.
  11. Add 1 cup of the chicken broth from the filling to infuse the chicken flavors in the crust.
  12. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-3.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 3″][/url]
  13. Beat 1 egg and add it to the filling mixture.
  14. Add the flour, ½ cup at a time until a firm dough is created. Mix the dough thoroughly for 2 minutes.
  15. Pinch out some of the dough and flatten into a disk in your hand of about 2 inches in diameter and 1/8th of an inch in thickness.
  16. Scoop about 2 tablespoons of the chicken filling onto the dough.
  17. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-4.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 4″][/url]
  18. Close the filling to create a conical shape.
  19. Beat the remaining egg to create an egg wash.
  20. Dip the Coxinha into the egg wash then roll it into the bread crumbs.
  21. Deep fry the Coxinha on medium heat for 3 to 5 minutes or until golden brown.
  22. Allow the Coxinha to cool for 5 minutes before serving. Enjoy!!!
  23. [url href=”undefined”][img src=”http://periperichef.com/wp-content/uploads/2016/08/periperichef-coxinha-brazilian-snack-with-cajun-chicken-and-potatoes-7.jpg” width=”720″ height=”480″ class=”aligncenter size-full” title=”periperichef coxinha brazilian snack with cajun chicken and potatoes 7″][/url]
Notes
Recipe Adapted from: Food of Brazil (Taste of Culture) Cookbook, Barbara Sheen, 2007.

Non-Dairy Stuffed Avocado BLT Salad

Non-Dairy Stuffed Avocado BLT Salad

I love avocados, period! My introduction to The Stuffed Avocado BLT, via The Pioneer Woman,  over six weeks ago left me addicted to avocados. I have been preparing my version of this avocado recipe just about every day. The creaminess of this Non-Dairy Stuffed Avocado BLT Salad, the combination of  the boatload of the crispy bacon and the fresh vegetables has taken my breakfast and brunch experiences to a whole new level. Read more

English Breakfast Tea

English Breakfast Tea

Oh yes, there is such as a thing as a perfect cup of tea. I cringe when I see someone use water  heated in a  coffee pot to make English Breakfast Tea. Accustomed English tea lovers know that the water from a coffee pot is not hot enough to brew the tea leaves.  And then  another faux pas is when someone pours the hot water into the teapot or teacup and immediately  proceeds to  pouring in the milk and adding the sugar; when one makes English Breakfast Tea this way, tea leaves  have no chance to brew and release the flavors. Okay, I don’t want to come across as a tea snob, Read more

Double Fried Crispy French Fries

Double Fried Crispy French Fries

I recall the one time Dad cooked dinner for us when we were children, I was about five years old. Yes it was the one and only time I recall that he had to cook dinner because Mom was away. Where I come from in Zambia, Dads typically do not step in the kitchen to perform household duties such as cooking and cleaning. That’s just the way it is but this one time it happened and I hold  fond memories because for once, we  were freed from eating the routine square  meals which involved Nshima and meats such as chicken and vegetables. We were allowed to indulge in the pleasures of a meal which we only ate either at breakfast on rare occasions Read more

Buttermilk/Wholemilk Pancakes

Buttermilk/Wholemilk Pancakes

One of the ways I honored my mother this past Mother’s Day was to recreate a recipe she used to make for us on the weekends for breakfast, Buttermilk Pancakes. However, even to this day I have never seen her use buttermilk to make them. I have therefore decided to add both names to the title because when you search online or in cookbooks you will run into Buttermilk and not Whole milk Pancakes. In case you are wondering to yourself why she chooses to use whole milk and not buttermilk, I have not had this conversation with her but here are my thoughts; honestly, where I come from in Zambia, food ingredients are not cheap and if you are going to buy a grocery item you better make sure it is versatile! Read more

Creamed Oatmeal Porridge With Fruit

Creamed Oatmeal Porridge With Fruit

I love oatmeal. I recall many years ago when I just started living in Maryland, every time I mentioned that I loved oatmeal, people would give me strange looks and they would tell me how much they could not stand the taste of it. I soon leant why; most recipes I came across involved dumping oatmeal into some boiling water and adding sugar Read more

MENU