Chipotle Coxinha

⚽ World Cup 2018 Game 53 – Brazil vs. Mexico

The CHIPOTLE COXINHA delivers the requisite “POW” for the most anticipated Round of 16 match. Crunchy and playful Brazilian coxinhas are stuffed with a creamy chicken and chipotle pepper mixture that makes its smokey and spicy presence known with every bite. Just like the real soccer match, Mexico will not go down without a firework show.

Print Recipe

Chipotle Coxinha

Course

Appetizer, Snack

Cuisine

Brazilian, Mexican, South American

Servings

Ingredients

• 2 TBSP olive oil
• 2 cloves garlic minced
• 1 onion chopped
• 2 cups cooked chicken diced
• 2 cups chicken broth divided
• 3 TBSP chipotle peppers diced
• 3 TBSP fresh parsley chopped
• 6 oz cream cheese softened
• salt and pepper to taste
• 1.5 cups flour
• 2 eggs beaten
• 2 cups panko bread crumbs

Course Appetizer, Snack Cuisine Brazilian, Mexican, South American Servings Ingredients 2 TBSP olive oil 2 cloves garlic minced 1 onion chopped 2 cups cooked chicken diced 2 cups chicken broth divided 3 TBSP chipotle peppers diced 3 TBSP fresh parsley chopped 6 oz cream cheese softened salt and pepper to taste 1.5 cups flour 2 eggs beaten 2 cups panko bread crumbs

Instructions

1. In a skillet over medium high heat, pour the olive oil and cook the onion until they are translucent, approximately 5 minutes. Add the garlic + 1/4 cup chicken broth + cooked chicken to the pan and cook for 4 minutes until the broth has evaporated. Add the chipotle peppers + fresh parsley and mix well.
2. Transfer the hot chicken mixture to a pyrex bowl with the cream cheese and mix until the cheese has melted and is well-incorporated. Add salt + pepper to taste and set aside.
3. In a small saucepan, bring 1.5 cups of the chicken broth to boiling and add the flour. Mix well over heat until it's cottage cheese consistency, then transfer to a floured work surface. Sprinkle some more flour on top and knead the dough for 5 minutes or until smooth.
4. Rip off 1/4 cup chunks off the dough and flatten it into a well. Put 1 TBSP of chicken mixture in the middle and gather the edges at the top and shape into a pointed cone with a rounded bottom. Repeat until chicken mixture is gone.
5. Heat a pot with oil.
6. Dip coxinha into the beaten eggs then coat with bread crumbs. Fry 4 to 5 coxinha at a time until the outside is golden brown. Remove to a paper towel-lined plate. Repeat until all the coxinha have been fried. Enjoy warm!

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