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Roast Chicken Coxinha Recipe

Name: MARKED Restaurants ROAST CHICKEN COXINHA Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 cups chicken broth; 3 cups all-purpose flour; 4 tbs unsalted butter; 1 tsp salt; 1 whole egg; 2 cups bread crumbs; 2 cups cooked chicken, shredded; 1 whole onion, finely chopped; 2 tbs garlic, minced; 2 tbs olive oil; 1 tbs parsley, chopped; 1 tsp salt; 1 tsp black pepper; 4 tbs aji amarillo paste; 1 cup cream cheese; 1 cup evaporated milk; 1 tbs garlic, minced; 1 tsp salt; 2 tbs lime juice

Inspired by MARKED Restaurant

Time1h 30m

Serves6

brazilian croquette + huancaina

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Ingredients

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Coxinha Dough

2 cups Chicken broth

3 cups 00 bread flour

4 tbs Unsalted butter

1 tsp Celtic sea salt

1 whole Egg

2 cups bread crumbs

Chicken Filling

2 cups cooked chicken, shredded

1 whole Onion, finely chopped

2 tbs Garlic, minced

2 tbs olive oil

1 tbs parsley, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Huancaina Sauce

4 tbs aji amarillo paste

1 cup Cream cheese

1 cup evaporated milk

1 tbs Garlic, minced

1 tsp Celtic sea salt

2 tbs ReaLime juice

Method

Prepare the Filling

Cook the Chicken Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant. Stir in shredded chicken, parsley, salt, and black pepper. Cook for about 5-7 minutes until heated through. Set aside to cool.

Make the Dough

Prepare the Coxinha Dough

In a saucepan, bring chicken broth to a boil. Add butter and salt, stirring until melted. Gradually add flour, mixing until a dough forms. Cook for about 5 minutes, stirring constantly. Remove from heat and let cool slightly. Once cool, mix in the egg until combined.

Shape and Cook the Coxinhas

Shape the Coxinhas

Take a small piece of dough, flatten it in your hand, and place a spoonful of chicken filling in the center. Fold the dough over the filling, shaping it into a teardrop. Repeat until all dough and filling are used.

Coat and Fry

Roll each coxinha in bread crumbs. Heat oil in a deep pan and fry coxinhas until golden brown, about 4-5 minutes. Drain on paper towels.

Prepare the Huancaina Sauce

Blend the Sauce

In a blender, combine aji amarillo paste, cream cheese, evaporated milk, minced garlic, salt, and lime juice. Blend until smooth. Adjust seasoning to taste.