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Chicken Coxinha Caipira
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
25 servings
Janaína Rueda
@janainarueda- Ingredients
- Recipe
- Free-range Chicken: Whole free-range chickens2 unit(s)
- Chopped Onion200 g
- Chopped celery100 g
- Chopped Carrots100 g
- Minced garlic30 g
- Salt to taste
- Black pepper to taste
- Olive oil50 g
- Homemade tomato extract50 g
- Stuffing: chopped onion200 g
- Minced garlic30 g
- Annatto oil30 g
- Free-range chicken in pieces (preparation below)1 unit(s)
- Free-range chicken broth500 ml
- Pasta: free-range chicken broth1 l
- Butter125 g
- Salt to taste
- Finishing coxinha: wheat flour500 g
- Milk500 ml
- Mixed whole eggs2 unit(s)
- Breadcrumbs1.5 kg
- Free-range chicken: cut the whole chicken into pieces and marinate it with onion, celery, carrot, garlic, salt, pepper and olive oil overnight.
- The next day, heat a pan, add oil and brown the chicken. Remove.
- In the same pan, brown the marinated vegetables (onions, celery, carrots and garlic).
- Add the tomato paste and the golden chicken to the pan. Stir until boiling.
- Transfer the mixture to the pressure cooker. After getting pressure, leave for 30 minutes.
- Remove from the pressure cooker, remove the bones and cut the meat into small pieces.
- Preparing the filling: in a pan, sauté the onion and garlic in annatto oil until lightly browned.
- Add the chicken pieces and a little chicken broth.
- Add salt to taste.
- Mix until combined.
- Preparation of pasta: in a pan, place the chicken broth, the butter and the salt and let it boil.
- When it boils, add the wheat flour, stirring constantly.
- Cook the dough for 15 minutes on low heat.
- Remove the dough and roll it out on a flat bench.
- Let it rest for 4 minutes.
- Knead the dough for 3 minutes.
- Divide this dough in two, while working with one, let the other rest wrapped in cling film.
- Finishing: for every 25g of dough add 20g of stuffing.
- Open the dough in a slice, add the stuffing and close in the shape of a coxinha.
- Dip the coxinha in the wheat flour.
- Dip into the egg-milk mixture.
- Roll in breadcrumbs.
- Let the oil heat up to 160°C and fry the coxinha for approximately 3 minutes.
- Serve in portions.
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