Low Sodium Coxinha
Delight in the comforting flavors of Brazil with this Low Sodium Coxinha recipe, a heart-healthy twist on the beloved street food classic! These golden, teardrop-shaped snacks feature a savory filling of tender shredded chicken, aromatic onion, garlic, and a medley of fresh herbs and spices, all encased in a soft, buttery dough. This version keeps the sodium in check without compromising on flavor, thanks to the use of unsalted butter and carefully balanced seasonings like paprika and nutmeg. Each bite ensures the perfect crunch from a crispy breadcrumb coating, complemented by the rich, golden hue achieved through frying to perfection. Ideal for serving as an appetizer or party treat, these Low Sodium Coxinhas are a wholesome, flavor-packed option for gatherings or weeknight indulgence. Fry them up and let their irresistible aroma fill your kitchen! Keywords: low sodium recipes, Brazilian snacks, crispy coxinha, healthy appetizers, chicken-filled snacks.
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Recipe Information
Ingredients
- 300 grams Boneless, skinless chicken breast
- 500 milliliters Water
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, grated
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 250 grams All-purpose flour
- 150 grams Bread crumbs
- 2 Eggs, whisked
- 0.5 teaspoon Baking powder
- 2 tablespoons Unsalted butter
- 200 milliliters Milk
- 0.25 teaspoon Ground nutmeg
- 500 milliliters Vegetable oil for frying
Instructions
Place the chicken breast and water in a large saucepan. Bring to a boil over medium-high heat, then simmer for 15 minutes or until the chicken is fully cooked.
Remove the chicken from the pan and shred it using two forks. Reserve the cooking liquid.
Heat olive oil in a large skillet over medium heat, add the chopped onion and garlic, and sauté until fragrant and golden brown.
Add the grated carrot, paprika, and black pepper, and cook for another 2 minutes.
Add the shredded chicken and parsley to the skillet and mix well. Remove from heat and allow to cool.
In a separate saucepan, combine milk, 250 milliliters of the reserved chicken liquid, unsalted butter, and bring to a gentle boil.
Gradually add the flour into the mixture, stirring continuously until a dough forms that pulls away from the sides of the pan, then remove from heat.
Transfer the dough to a floured surface, knead until smooth, and let it cool slightly.
Divide the dough into 10 equal portions. Flatten each piece and fill with a tablespoon of chicken mixture. Fold the dough over the filling and shape into a teardrop.
Mix the baking powder into the whisked eggs. Dip each coxinha into the egg mixture, then roll them in breadcrumbs until fully coated.
Heat vegetable oil in a deep fryer or a large pot to 175°C (347°F). Fry the coxinhas in batches until golden and crispy, approximately 4-5 minutes per batch.
Remove the coxinhas using a slotted spoon and drain on paper towels.
Serve warm, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
7086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.3 g | 754% | |
| Saturated Fat | 100.7 g | 504% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 333.0 g | 121% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 32.0 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 785 mg | 60% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 2349 mg | 50% | |
*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.
