Low Sodium Coxinha de Frango
Discover the delicious world of Brazilian cuisine with this Low Sodium Coxinha de Frango recipe—a healthier twist on the classic street food snack. Perfectly seasoned shredded chicken is enveloped in a soft, homemade dough, shaped into signature teardrops, and coated in golden breadcrumbs for a crisp finish. Crafted with unsalted broth, low sodium tomato paste, and a touch of paprika, this recipe prioritizes flavor while keeping sodium in check. Ideal for those seeking heart-conscious options without sacrificing indulgence, these savory bites are fried to perfection and served warm. Whether you're hosting a gathering or simply craving a taste of Brazil, these low sodium coxinhas are sure to impress!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 2 cups Unsalted chicken broth
- 1 small, finely chopped Onion
- 2 crushed Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Low sodium tomato paste
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 cups All-purpose flour
- 1 cup Low fat milk
- 3 tablespoons Unsalted butter
- 2 Eggs
- 2 cups Breadcrumbs
- 2 cups Vegetable oil
Instructions
Place the chicken breast and unsalted chicken broth in a medium pot. Bring to a boil over medium heat and let simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken, reserving the broth, and shred the meat finely using two forks.
In a skillet, heat olive oil over medium heat. Add the chopped onion and crushed garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add shredded chicken to the skillet along with low sodium tomato paste, black pepper, and paprika. Stir to combine well and cook for another 5 minutes to allow flavors to meld. Remove from heat and set aside.
In a large saucepan, combine the reserved chicken broth, milk, unsalted butter, and a pinch of pepper. Bring to a boil over medium-high heat.
Once boiling, gradually add the flour, stirring continuously with a wooden spoon or spatula. Cook and stir the mixture until it pulls away from the sides of the pan and forms a smooth dough, approximately 5 to 7 minutes.
Take tablespoons of dough and flatten into rounds on a lightly floured surface. Place a spoonful of the chicken filling in the center of each round, then fold the dough over and shape it into a teardrop, encasing the filling.
In a shallow bowl, beat the eggs. In another bowl, place the breadcrumbs.
Dip each shaped coxinha first into the beaten egg and then roll in breadcrumbs to coat completely.
In a deep pan, heat the vegetable oil over medium heat. Once hot, fry the coxinhas in batches until golden brown, about 4 minutes per side. Drain on paper towels to remove excess oil.
Serve warm, enjoying this flavorful, low sodium Brazilian snack!
Nutrition Facts
Calories |
6863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 525.3 g | 673% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 273.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 384.2 g | 140% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 37.6 g | ||
| Protein | 208.3 g | 417% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 626 mg | 48% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 2670 mg | 57% | |
*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.
