Chicken Coxinha with Catupiry: The Irresistible Recipe That Everyone Loves

The Chicken coxinha with catupiry It is a delicacy of Brazilian cuisine that has conquered the taste of many. With its soft dough and creamy filling of chicken and catupiry, this recipe is ideal for those looking for a different and flavorful appetizer.

This dish, popular in Brazil, is perfect to share on any occasion and delight everyone with its irresistible flavor.

In this article, you will learn how to prepare chicken coxinha with catupiry in a simple and quick way, even if you have no experience in the kitchen.

With detailed and easy-to-follow instructions, this recipe will allow you to achieve the perfect balance between a soft dough and a creamy filling, ideal for gatherings or as a treat to enjoy at home.

If you are looking for a step-by-step recipe that guides you through every detail, you are in the right place! Discover how to make an authentic Chicken coxinha with catupiry at home and surprise your guests with this unique appetizer.

Keep reading and learn all the secrets to prepare it!

Ingredients

To prepare the Chicken coxinha with catupiry You will need the following ingredients, divided into three parts: dough, filling and breading.

For the dough:

• 500 ml chicken broth (preferably from the same chicken used in the filling)
• 250 g of wheat flour
• 1 tablespoon butter
• Salt to taste

For the filling:

• 1 chicken breast cooked and shredded
• 150 g of catupiry or cream cheese
• 1 small onion, finely chopped
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon chopped parsley or cilantro (optional)

For breading and frying:

• 1 beaten egg
• Breadcrumbs or bread flour for breading
• Oil for frying (preferably vegetable)

Preparing the Filling

1. Sauté the onion and garlic: In a frying pan, add a little oil and sauté the onion and garlic over medium heat until golden and fragrant.
2. Add the shredded chicken: Add the shredded chicken breast and cook for a few minutes, stirring to mix well with the garlic and onion.
3. Season to taste: Add salt, pepper and chopped parsley or cilantro if you want to give it an extra touch of freshness.
4. Catupiry is integrated into: Remove from heat and add the catupiry or cream cheese. Mix well until obtaining a creamy and homogeneous texture. Allow to cool before using to fill the coxinhas.

Preparing the Dough

1. Heat the chicken broth: In a large saucepan, bring the chicken broth to a boil and add the butter and salt to taste.
2. Add the flour: Once the broth is boiling, reduce the heat to medium and add the wheat flour all at once, stirring constantly with a wooden spoon to avoid lumps.
3. Form the dough: Cook the mixture, stirring, until it comes away from the sides of the pan and becomes smooth and homogeneous. Remove from heat and allow to cool slightly to make it easier to handle.

Mounting the Coxinhas

1. Form small balls of dough: Take a portion of dough, about the size of a walnut, and shape it into a ball.
2. Flatten and fill: Using your fingers, flatten the ball and place a small spoonful of the chicken and catupiry filling in the center.
3. Forms the coxinha: Wrap the filling in the dough and shape it into a drop or pear shape, tapering the top to give it the characteristic coxinha shape.

Breaded and Frying

1. Dip in the egg and breadcrumbs: Dip each coxinha in the beaten egg and then cover it completely with breadcrumbs, pressing lightly so that the breading adheres well.
2. Heat the oil: In a deep frying pan, heat enough oil to cover the coxinhas until very hot (approximately 180°C).
3. Fry the coxinhas: Carefully fry the coxinhas in batches, avoiding crowding, until they are golden and crispy. Remove and place on absorbent paper to remove excess oil.

Final Tips

• For better taste: Use homemade chicken broth in the dough, as this gives it a deeper, more authentic flavor.
• Freezing: You can prepare the coxinhas and freeze them before frying. Just make sure to defrost them at room temperature before frying.
• Cheese varieties: If you can't find catupiry, you can substitute it with another type of cream cheese, although the flavor will be slightly different.

Conclusion

The Chicken coxinha with catupiry It is the ideal appetizer to surprise on any occasion. With its soft dough and creamy filling, this snack is sure to be a hit that will delight everyone who tries it.

Making them at home is easy and fun, and this detailed recipe will guide you step by step to get a perfect result. Go ahead and enjoy this Brazilian delicacy and turn every bite into an unforgettable experience.

Frequent questions

Can I bake coxinhas instead of frying them?

Yes, you can bake them at 200°C for 20-25 minutes or until golden brown. However, the texture will not be as crispy as when frying them.

How long do coxinhas last?

Coxinhas keep well in the refrigerator for 3-4 days. You can also freeze them for up to 2 months.

What other types of cheese can I use instead of catupiry?

You can use cream cheese, mozzarella, or even cottage cheese, but keep in mind that the flavor will vary.

Can vegetarian coxinhas be made?

Yes, you can substitute chicken with mushrooms, vegetables or even textured soy.

What can I serve with coxinhas?

Coxinhas are delicious as an appetizer, and pair well with sauces such as garlic mayonnaise, tartar sauce, or a mix of ketchup and mustard.