Coxinha De Frango

Deep-fried balls of dough filled with seasoned and shredded chicken, popular in Brazilian cafés

A Pittsburgh native, I’m fiercely proud of our city and its not-heralded-enough cuisine. And yet, when my boyfriend, Will, suggested we move to his hometown of Rio de Janeiro, it was hard to resist. He whispered such sweet nothings in my ear: I love you, he said, and things are open after eight. And so I bid a tearful tchau to the 24-Hour Eat’n Park and headed south.

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Coxinha DE FRANGO RECIPE

Ingredients

2 tbsp olive oil

5 cloves of garlic, minced

½ medium onion, finely chopped

2¼ cups chicken breast, cooked and shredded

salt and pepper to taste

1 tbsp butter

1 cup chicken broth

1 cup milk

2 cups all purpose flour

1 egg

1 cup panko

2-3 cups vegetable oil

Instructions

For the chicken filling, heat the olive oil in a large pot and sauté garlic and onion until soft and brown. Add shredded chicken and salt and pepper and cook until chicken is brown. Reserve.

For the dough, in the same pot add butter, chicken broth, and milk and bring to a boil. Stir in flour until dough is formed. Knead the dough while it is warm but not hot.

Pinch off a piece of dough about the size of an egg and roll into a ball. Using your hands, flatten the dough. Spoon fill with chicken into the center. Wrap the dough into a pear shape and make sure there aren’t are holes.

While heating a pot of vegetable oil to 350°, dredge the dough in egg and then panko, then deep fry a few at a time until golden brown and cooked through.

STORY AND RECIPE BY RAMSEY DANIELS / STYLING BY LAURA GOBLE / PHOTOGRAPHY BY JOSIAH HULL

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