Coxinha Com Catupiry
A classic Brazilian street food snack consisting of shredded chicken and creamy Catupiry cheese wrapped in a savory dough, shaped like a teardrop, and deep-fried.
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Ingredients
- 500 grams Chicken breast
- 3 cups Chicken broth
- 3 cups All-purpose flour
- 2 tablespoons Butter
- 200 grams Catupiry cheese (or cream cheese)
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1/4 cup Fresh parsley, chopped
- 2 cups Breadcrumbs
- 2 large Eggs, beaten
- 1 liter Vegetable oil for frying
- 1 teaspoon Salt and paprika
Instructions
- 1
Boil the chicken breast in the chicken broth until tender, then shred the meat finely and reserve the broth.
- 2
Sauté the onion and garlic in butter, add the shredded chicken, parsley, salt, and paprika, then set aside to cool.
- 3
In a large pot, bring 3 cups of the reserved chicken broth to a boil; once boiling, dump all the flour at once and stir vigorously until a dough ball forms and pulls away from the sides.
- 4
Knead the warm dough on a floured surface for a few minutes until smooth, then let it rest for 10 minutes.
- 5
Take a small piece of dough, flatten it into a disc, place a teaspoon of chicken and a teaspoon of Catupiry in the center.
- 6
Close the dough around the filling and pinch the top to form a teardrop shape.
- 7
Dip each coxinha into the beaten eggs and then roll in breadcrumbs until evenly coated.
- 8
Deep fry in hot oil (350°F/180°C) until golden brown and drain on paper towels.
Nutrition per Serving
280
Calories
12g
Protein
32g
Carbs
14g
Fat
1g
Fiber
1g
Sugar
420mg
Sodium
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