So here’s a little peek into my life. Well, lack of life right now because the World Cup is in full swing and I have been glued to the screen cheering on my teams. Yes, teams plural. 😉
Firstly, I cheer for England because that is where my Mom was born. I like to show off and sing ‘God Save the Queen’ in a proper English accent when they play the anthem. Secondly, I cheer for Germany because that is Joe’s team. His Mom is from Germany. Germany always plays so well in these big tournaments. Then of course, there’s Spain. No real reason except, they have the cutest guys. Hello, Sergio Ramos!
And, of course, we have Brazil. The host country and a perennial favourite to win it all. In celebration I decided to make some traditional Brazilian street food. These are called Coxinhas (pronounced Co-chinas) and they are crispy balls of chicken salad. So good.
I will warn you now before you get any further that these were a bit of a process. Two days to be exact! The dough and the chicken salad benefit from a night in the fridge so if you do plan on making this dish, be prepared for some extra organization.
Getting the chicken cooked is the first order of business. I poached it with some onion and peppers to infuse it with flavour and then let it sit to cool before shredding it and setting it aside.
The dough requires some elbow work. I used this recipe as a guide and pretty much followed it to a ‘t’ except for swapping out the all-purpose flour for spelt flour. It’s what I use all the time and it always works for me. This time was no different.
Pop both the finished dough and the chicken salad into the fridge for the night.
The next day roll the chicken salad into balls about the size of a golf ball. The chicken is then enveloped in the dough. To make the process flow, I rolled a golf ball sized piece of the dough in my palm and then flattened it out evenly before popping the ball of chicken in the centre and wrapping the dough around it.
Once all of the coxinhas have been prepped, set up your breading station. A beaten egg and some Panko bread crumbs in a couple of bowls does the trick. Coat each ball in the egg then roll it in the bread crumbs.
I tried the coxinhas two different ways. Traditionally these goodies are deep fried. I did fry a few and because I wanted to keep things on the healthier side I also baked some.
The verdict was pretty close! The fried version looked better and was slightly crispier but all in all the baked version was just as good, so save the empty calories and go with the oven. 😉
I followed this recipe. To bake them, I popped them in a 400 oven for about 20-25 minutes. Roll ’em around once or twice so they don’t get too charred on one spot.