It’s really difficult to translate the name of this snack. Little chicken drumstick it’s a very literal translation that doesn’t sounds good, but coxinha is an a-m-a-z-i-n-g treat!
Another very traditional and easy to find snack in Brazil. There, unlike the US, when you go to a caffe or bakery, the amount of salty snacks are usually bigger or at least the same amount as the sweet goodies. And coxinha is the most popular.
This version that I did is the party version. In a small, finger food like size. But in caffes or bakeries around Brazil they are bigger and almost as satisfying as a full meal.
It’s not difficult to make, but it is hard work. You have to cook the chicken, shredding, then saute, then doing the dough, then rolling the coxinhas and finally frying them. But I can assure you, it’s worth the long working hours.
I also did some little cheese balls, known in Brazil as bolinhas de queijo, because it’s absolutely the same process, but instead of stuffing with chicken, you stuff it with cheese in a ball shape. Because I always like to have a vegetarian friendly snack in a party too.
This recipe makes about 100 units, but if you don’t have party plans for soon, do the whole thing (since it’s almost certain that you will going to get addicted too) and freeze the left over. For freezing it, go until just before frying (after dipping in the egg and rolling in the bread crumbs) and freeze the little chicken drumstick individually first then transfer to Ziploc or closed container. When ready for some more coxinha, fry it still frozen.
Little chicken drumstick
Adapted from “Entre panelas e tigelas” by Heloisa Bacelar
To cook listening to Vanessa da Mata
For the filling
600g of chicken meat (I like to mix thigh with breast meat)
1 Cube of chicken bouillon or 2 liters of chicken broth
1 Bay leaf
25g of Butter
1 Small onion
1 Garlic glove
1/3 Cup of corn starch
For the dough
4 Cups of chicken broth (from the chicken cooking)
75g of Butter
1 Teaspoon of salt
4 Cups of all purpose flour
1 Teaspoon of paprika (just for the color, can be skipped)
For dipping and rolling
3 Cups of bread crumbs
Cook the chicken in the broth or in water with the cubes and the bay leaf for 40 minutes, or until the meat is soft and falling out the bone. Strain the broth, and save the chicken broth for later. Let the meat cool down and shred it (to me it’s easier shredding with my own hands).
Stir fried the onion for a minute with the butter, then add the garlic. When the garlic is fragrant it’s time to add the meat, diced tomatoes, parsley, salt and pepper. Dissolve the corn starch in 1 cup of the chicken broth, from the chicken cooking, pour over the meat and stir until boil and the broth is thick. Take the pan out the stove and place in a cool water, to cool faster.
Heat the 4 cups of broth, butter, salt and pepper. When gets to a boil add the flour at once! So have all the 3 cups of flour together in one container before adding it. Without stopping mixing, cook the dough until becomes a big ball that gets totally loosen out the pan. And let it cool.
The fun starts! Beat the egg in a soup place, and place the bread crumbs in another soup plate. Butter your hands. Get a small portion of the dough and make a ball. With your thumb make a hole in the ball, put 1 teaspoon of the chicken filling in the hole and then work the dough making that format (see picture above). Dip the coxinha in the eggs mixture, and than roll it in the bread crumbs.
Congrats, you have one coxinha ready, just 99 more to go!
After all the coxinhas are ready, fry it in a hot oil (Between 200F Degrees and 210F Degrees) until golden crisp perfection! Bom apetite.