Ingredients
Method
The Filling
- Take the skin off the chicken thighs and set the skin aside. Add chicken broth to a pot and heat up on medium heat. Add chicken thighs and keep at a low boil for 15 to 20 minutes, until thighs are cooked.
- Remove thighs from broth. Let them cool and shred the meat off the bone. Set aside.
The Wrappers
- Add salt to the flour in a mixing bowl and stir. Add 2 cups of your still hot chicken broth to the flour and mix thoroughly. Once done, cover and put in the fridge for an hour.
Finish the Filling
- (Optional) Cut up the chicken skin. Add olive oil to a skillet and heat up on medium. Add the skin to the skillet and crisp up, about 2 minutes. Remove the skin from the skillet.
- Then, and yellow onion and garlic. Cook until onion is translucent, about 3 minutes. Add green onion, parsley, and chicken. Re-add the skin. Cook until the chicken is hot again.
- Season mixture with salt, pepper, cumin. Stir in the ricotta cheese so that it is evenly mixed. Add some lemon juice if desired.
Make The Packages
- Flour your hands and workspace. Break off a golf ball sized piece of dough and flatten into a disc. Put about a tablespoon of filling in the center. Then, pinch the dough to close at the top, making a teardrop shape. Repeat until out of dough or filling.
- Dip your coxinha in a bowl of beaten egg, then roll around in the breadcrumbs so it is evenly coated. Repeat until all are covered.
- Heat up a pot of oil to 350F. Drop in your coxinhas, being careful not to crowd the pot. Fry the coxinhas for about 6 minutes, or until a little darker than golden brown. Remove from oil and cool. Enjoy!
Nutrition
Video
Notes
Dough is easier to work with if refrigerated overnight. Uncooked coxinhas can be stored in the fridge about 3 days, or the freezer for 3 months, and fried as a quick snack.