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.

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