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Coxinha with spiced avocado
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Brazilian chicken and cheese filled dough balls, fried until golden, served with creamy avocado dip. Delightful street food favorite.
Ingredients:
500 ml organic chicken stock
olive oil
350 g plain flour
200 g leftover cooked chicken
125 g mozzarella
2ripe tomatoes
½ a bunch of fresh flat-leaf parsley
4spring onions
2limes
3ripe avocados
chilli sauce
vegetable oilfor frying
150 ml fine breadcrumbs
½ teaspoonsweet smoked paprika
1 large free-range egg
100 ml milk
Instructions:
Prepare the dough by combining stock and a tablespoon of olive oil in a large saucepan. Heat over medium heat until hot but not boiling. Remove from heat, season, sift in flour, and mix with a wooden spoon until smooth. Transfer to a bowl and set aside to cool slightly.
For the filling, finely chop the cooked chicken, mozzarella, tomatoes, parsley, and spring onions. Mix together in a large bowl, grate in lime zest, and season.
Make the avocado dressing by blending avocado flesh, lime juice, olive oil, salt, pepper, and chili sauce.
Knead the dough on a floured surface for 10 minutes, then flatten into circles. Fill with chicken mixture, shape into pyramids, and line on a baking tray.
Heat vegetable oil in a saucepan. Coat coxinhas in flour, egg mixture, and breadcrumbs. Fry in batches for 4 to 5 minutes until golden and crisp. Drain on kitchen paper and serve with avocado dip.