Appetizers

Nigella Coxinha

Nigella Coxinha

This Nigella coxinha recipe is a fun and delicious treat. The crispy chicken-filled dough balls are perfect for a party or a snack. They are easy to make and taste amazing, especially when fried golden brown. Here’s how to make them.

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Ingredients Needed:

To Make the Coxinhas:

  • 3 chicken breast fillets
  • 1-litre chicken stock (cube is fine)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 375 millilitres milk
  • 50 grams butter
  • 450 grams of plain flour
  • 1 small handful fresh parsley
  • 3 spring onions (green part only)
  • salt to taste
  • pepper to taste

To Fry:

  • 2 litres of vegetable oil
  • 250 millilitres milk
  • 200 grams very fine breadcrumbs
  • 1 large egg

How To Make Coxinha?

  1. Poach the Chicken: Cook the chicken breasts in chicken stock for about 15 minutes, or until fully cooked. Once done, remove the chicken and let it cool.
  2. Cook the Onion and Garlic: While the chicken cooks, heat olive oil in a pan. Add the chopped onion and minced garlic, cooking for 10 minutes until soft.
  3. Make the Dough: Remove some of the chicken stock, leaving 375ml. Add the remaining stock, milk, and butter to the pan, letting the butter melt. Slowly stir in the flour and cook for a few minutes until the dough starts coming together and pulls away from the pan. Turn the dough out and let it cool.
  4. Prepare the Filling: While the dough cools, finely chop the cooked chicken, parsley, and spring onions. Add the cooked onion and garlic to the mixture, then season with salt and pepper. Mix well.
  5. Shape the Coxinhas: Knead the dough until smooth and bouncy, about 10 minutes. Pinch off small pieces of dough, roll them into balls, then flatten them into discs. Add a teaspoon of the chicken mixture in the middle, and fold the dough around the filling, shaping them into pear-like shapes. Place them on a lined baking sheet.
  6. Prepare to Fry: Heat the vegetable oil in a large pan over medium heat to 180ºC. You can check by dropping a small ball of dough into the oil. If it sizzles and rises, the oil is ready.
  7. Coat the Coxinhas: In one bowl, beat the egg with 125ml milk. In another, place the breadcrumbs. Dip the coxinhas first into the egg mixture, then coat with breadcrumbs. Place them back on the lined sheet.
  8. Fry the Coxinhas: Once the oil is hot, fry the coxinhas in batches for 2 minutes, until golden brown. Remove and place on a sheet with paper towels to drain the excess oil.
  9. Keep Warm: If needed, keep the cooked coxinhas warm in a 120ºC oven while you finish frying the rest.
Nigella Coxinha
Nigella Coxinha

Recipe Tips:

  • Use fresh ingredients: Fresh parsley, spring onions, and chicken will give your coxinhas a better flavor. Avoid using old or dried herbs for the best taste.
  • Cool the dough properly: Make sure the dough is cool enough to handle before shaping the coxinhas. If it’s too hot, it will be hard to form the balls.
  • Check the oil temperature: The oil needs to be hot enough (around 180ºC/350ºF). If it’s too cold, the coxinhas will soak up too much oil and become greasy. Test with a small ball of dough before frying the coxinhas.
  • Don’t overcrowd the pan: Fry the coxinhas in small batches, about 5 at a time. Overcrowding will lower the oil temperature, causing them to cook unevenly and lose their crispiness.
  • Freeze for later: If you’re making a large batch, freeze the breadcrumb-coated coxinhas before frying. This way, you can store them for up to 3 months and fry them fresh when you’re ready to serve.

How To Store & Reheat Leftovers?

  • Refrigerate: Let the leftover coxinhas cool to room temperature before storing them in an airtight container in the fridge. They will stay fresh for up to 2 days.
  • Freeze: To freeze, place the breadcrumb-coated coxinhas on a baking sheet and freeze until solid. Then transfer them to a resealable bag and store them for up to 3 months.
  • Reheat: Preheat the air fryer to 180ºC. Place the coxinhas in the air fryer basket and cook for 5 minutes, or until they are heated through and crispy again.

Nutrition Facts:

  • Calories: 80 kcal
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 15mg
  • Sodium: 180mg
  • Potassium: 75mg
  • Total Carbohydrate: 6g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 3g

Try More Nigella  Lawson Recipes:

Nigella Coxinha
Print Recipe

Nigella Coxinha

Author: Clara Bennett Cooking Method:Frying Cuisine:Brazilian Courses:Appetizers
Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: 10 minutesTotal time:1 hour Servings:70 servingsCalories:80 kcal Best Season:Available

Description

This Nigella coxinha recipe is a fun and delicious treat. The crispy chicken-filled dough balls are perfect for a party or a snack. They are easy to make and taste amazing, especially when fried golden brown. Here’s how to make them.

Ingredients

    To Make the Coxinhas:

    To Fry:

    Instructions

    1. Poach the Chicken: Cook the chicken breasts in chicken stock for about 15 minutes, or until fully cooked. Once done, remove the chicken and let it cool.
    2. Cook the Onion and Garlic: While the chicken cooks, heat olive oil in a pan. Add the chopped onion and minced garlic, cooking for 10 minutes until soft.
    3. Make the Dough: Remove some of the chicken stock, leaving 375ml. Add the remaining stock, milk, and butter to the pan, letting the butter melt. Slowly stir in the flour and cook for a few minutes until the dough starts coming together and pulls away from the pan. Turn the dough out and let it cool.
    4. Prepare the Filling: While the dough cools, finely chop the cooked chicken, parsley, and spring onions. Add the cooked onion and garlic to the mixture, then season with salt and pepper. Mix well.
    5. Shape the Coxinhas: Knead the dough until smooth and bouncy, about 10 minutes. Pinch off small pieces of dough, roll them into balls, then flatten them into discs. Add a teaspoon of the chicken mixture in the middle, and fold the dough around the filling, shaping them into pear-like shapes. Place them on a lined baking sheet.
    6. Prepare to Fry: Heat the vegetable oil in a large pan over medium heat to 180ºC. You can check by dropping a small ball of dough into the oil. If it sizzles and rises, the oil is ready.
    7. Coat the Coxinhas: In one bowl, beat the egg with 125ml milk. In another, place the breadcrumbs. Dip the coxinhas first into the egg mixture, then coat with breadcrumbs. Place them back on the lined sheet.
    8. Fry the Coxinhas: Once the oil is hot, fry the coxinhas in batches for 2 minutes, until golden brown. Remove and place on a sheet with paper towels to drain the excess oil.
    9. Keep Warm: If needed, keep the cooked coxinhas warm in a 120ºC oven while you finish frying the rest.

    Notes

    • Use fresh ingredients: Fresh parsley, spring onions, and chicken will give your coxinhas a better flavor. Avoid using old or dried herbs for the best taste.
    • Cool the dough properly: Make sure the dough is cool enough to handle before shaping the coxinhas. If it’s too hot, it will be hard to form the balls.
    • Check the oil temperature: The oil needs to be hot enough (around 180ºC/350ºF). If it’s too cold, the coxinhas will soak up too much oil and become greasy. Test with a small ball of dough before frying the coxinhas.
    • Don’t overcrowd the pan: Fry the coxinhas in small batches, about 5 at a time. Overcrowding will lower the oil temperature, causing them to cook unevenly and lose their crispiness.
    • Freeze for later: If you’re making a large batch, freeze the breadcrumb-coated coxinhas before frying. This way, you can store them for up to 3 months and fry them fresh when you’re ready to serve.
    Keywords:Nigella Coxinha

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