Makes about 24
- 4 chicken breast halves, boneless, skinless cut into chunks
- 2 teaspoons (10ml) seasoning mix (equal parts onion powder, garlic powder, salt, and ground black pepper)
- 2 tablespoons (28 g) butter
- 1 onion, peeled and finely diced
- 2 cloves garlic, peeled and minced
- 1 bay leaf
- 1 (8 ounce/228 g) package cream cheese, softened
- 1 lime, for juice
- 3 cups (720 ml) chicken broth
- 3 cups (375 g) flour (plus some for flouring your hands when forming the coxinhas)
- 2 eggs
- 2 cups (240 g) very fine bread crumbs
- Heat stable oil for frying
To prepare the chicken filling and dough
- Fill and preheat the SousVide Supreme water oven to 146F/46.5C.
- Season the chicken with the seasoning mix.
- Put the seasoned chicken in a single layer into on or more cooking pouch(es) and vacuum seal.
- Submerge in the water oven to cook for 45 minutes (and up to 2 hours.)
- Meanwhile, on the stovetop, heat the butter in a skillet and sauté the onion, garlic, and bay leaf until limp. Set aside
- Remove the pouch(es) from the water bath and quick chill, submerged in an ice water bath, to make them cool enough to handle easily.
- Open the pouch and drain accumulated pouch juices (you can add to the chicken broth you’ll use later in the recipe if you like).
- Transfer the chicken to the work bowl of a food processor, fitted with a plastic blade, and pulse to shred.
- Add the cream cheese and limejuice to the chicken and pulse to combine.
- Add the sautéed onion and garlic to the chicken and pulse until well mixed. Transfer to a covered bowl and refrigerate several hours or overnight.
- In a pot on the stove, bring the chicken broth to a boil. Gradually stir in the flour; stir vigorously and cook for 2 to 3 minutes more. The dough will be stiff. Remove it from the heat to cool, then refrigerate for several hours or overnight.
To form and fry the coxinhas
- Remove dough and chicken filling from the refrigerator and let them warm briefly.
- With floured hands, take a golf-ball-sized piece of the dough and roll it into a ball. Press your thumb into the center and make a cavity for the filling.
- Press a spoonful of the chicken filling (about a heaping tablespoon or 15 ml spoon) into the cavity you’ve created and press the dough closed around the filling.
- Form the ball into a drumstick shape, dusting hands with flour as needed if sticky, and put onto a baking sheet, pointed end up. Repeat with remaining dough and filling.
- Bread the coxinhas
- In a shallow bowl, whisk the eggs.
- Put the breadcrumbs into another shallow bowl or pan and season with some salt and pepper.
- Dip each coxinha into the egg, then roll in the breadcrumbs.
- Chill the breaded coxinhas for one hour.
- When ready to fry, fill a heavy bottomed pot with 2 or 3 inches (5 to 7 cm) of heat stable oil and heat to 360F/80C.
- Fry the coxinhas in batches, until golden brown.
- Drain on paper towels and serve hot with Chile Lime Sauce or your favorite dipping sauce!