⚽ 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.

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Chipotle Coxinha
  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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