June 17, 2014

World Cup Party: Brazilian Appetizer Coxinha de Galinha Recipe



Onward with our Wold Cup Party ideas, today I'm sharing another of my fave Brazilian recipes: Coxinha de Galinha.

Coxinha come from the name for 'little thigh' in Portuguese, because these little morsels look just like...well, little chicken thighs. They are really popular, and present in most Brazilian parties and celebration buffets, so we couldn't have a Brazilian inspired World Cup party without them. Even Nigella has her own recipe for these! 

Nowadays, these coxinhas don't always contain chicken. I've tasted them with ground beef and even prawns! They are perfect as an appetizer to accompany a nice Batida cocktail while you watch the soccer / football, but also great with a side salad as a starter. With plenty of hot sauce!! ;)




The original recipe calls for deep frying the coxinhas, but the baked version is away healthier, and this is what I go to.

Brazilian Coxinha de Galinha Recipe

Ingredients:

For the pastry

* 3 cups of white flour
* 1 cup of fine yellow cornmeal / flour
* 2 cups of milk
* 1 cup of cold chicken stock
* 1 tablespoon of salt
* 2 table spoons of butter or margarine
* 2 egg yolks
* Grated Parmesan cheese for garnish


For the filling

* 2 Cooked chicken breast finely chopped
* Finely chopped green olives to taste


Make the filling: 

Use left over cooked chicken or make your own by cooking chicken into some stock, then chopping 
some olives into the mix. Save 1 cup of reduced stock to be used in the pastry. Set aside to cool.


Make the pastry:

1. In a sauce pan, place half the butter and all the pastry ingredients, (except flours, Parmesan and egg yolks) and bring to a boil.

2. Tip in the flour in one go into this mix, and mix until it's all homogeneous and mixture comes off the bottom of the pan easily and cleanly.





3. Take off the heat and add remaining butter to the mix. Let it cool. When cool, using a tablespoon scoop out a portion and make a 2 inch (5 cm) ball by rolling the pastry in your hands. Flatten the ball with palm of your hands to make a little disc, with a center slightly thinner - this is where the filling will sit. Make sure that the pastry is thick enough, otherwise it will tear and get quite messy.

4. Fill each disc with the chicken mixture (don't be tempted to overfill!), and close by pinching the edges up together, to form a chicken drumstick shape (coxinha). 





5. Smooth out and reinforce the shape by gently rolling between your hands as shown, to get a teardrop shape.

If baking:

Set onto a baking tray (no need to grease). Brush all the coxinhas with a little with egg yolk and sprinkle top with Parmesan. Bake at 200 deg C or 400 F or gas mark 6 for about 30-40 minutes until golden.

If frying:

For the traditional recipe, the coxinhas are deep fried. For that, simply brush with egg wash and roll in breadcrumbs, and fry until golden.




Serve at once with a side of lime mayonnaise and some hot sauce! YUM!


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