Gluten-Free Coxinha
Get ready to savor the irresistible flavors of Brazil with this Gluten-Free Coxinha recipe—perfectly crafted for those who love indulgent, snack-sized treats without gluten. These crispy, golden teardrop-shaped delights feature a tantalizing chicken filling cooked with aromatic garlic, paprika, and fresh parsley, encased in a gluten-free dough that’s soft yet sturdy. Each dough portion is individually hand-shaped, coated in gluten-free breadcrumbs, and fried to perfection, creating a crunchy exterior with a tender, flavorful interior. Whether you’re hosting a party or looking for a satisfying appetizer, this easy-to-follow recipe ensures a crowd-pleasing experience for everyone. Plus, it’s packed with wholesome ingredients like shredded chicken, fresh vegetables, and olive oil, making every bite as nutritious as it is delicious. Perfect for gluten-free diets and Brazilian street food enthusiasts, these coxinhas are sure to be a showstopper at your table!
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Recipe Information
Ingredients
- 250 grams Chicken breast
- 500 ml Water
- 1 teaspoon Salt
- 1 medium, peeled and chopped Carrot
- 1 small, chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Olive oil
- 200 grams Gluten-free flour blend
- 120 ml Milk
- 150 grams Gluten-free breadcrumbs
- 2 large Egg
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 500 ml Vegetable oil
Instructions
In a medium saucepan, combine the chicken breast, water, salt, carrot, and onion. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 20 minutes, or until the chicken is cooked.
Remove the chicken from the pot, let it cool slightly, and shred into small pieces. Strain and reserve the cooking liquid.
In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add half of the minced garlic and sauté until fragrant. Add the shredded chicken, paprika, black pepper, and parsley. Stir well to combine and cook for an additional 2 minutes. Remove from heat and set aside.
In a large saucepan, combine 350 ml of the reserved cooking liquid, the remaining olive oil, and salt. Bring to a gentle boil.
Gradually add the gluten-free flour blend, stirring continuously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball.
Transfer the dough to a flat surface and knead until smooth. Allow it to cool slightly.
Divide the dough into 12 equal portions. Take one piece and flatten it into a circle in the palm of your hand.
Place a spoonful of the chicken filling in the center of the dough circle. Fold the dough over the filling and shape it into a teardrop by pinching the ends together.
In a bowl, beat the eggs and set aside. In another bowl, place the gluten-free breadcrumbs.
Dip each coxinha first in the beaten eggs, then roll it in the breadcrumbs until fully coated.
Heat the vegetable oil in a deep fryer or large pot to 180°C (350°F). Carefully fry the coxinhas in batches until golden brown, about 4-5 minutes per batch.
Remove from oil and drain on a paper towel-lined plate. Allow them to cool slightly before serving.
Nutrition Facts
Calories |
6033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.2 g | 652% | |
| Saturated Fat | 76.0 g | 380% | |
| Polyunsaturated Fat | 291.9 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 4618 mg | 201% | |
| Total Carbohydrate | 289.3 g | 105% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 19.9 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 464 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1804 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
