Paleo Coxinha de Frango
Indulge in a healthier twist on a beloved Brazilian street food classic with this Paleo Coxinha de Frango recipe. Perfectly seasoned shredded chicken is encased in a velvety cassava flour dough, creating a gluten-free and grain-free treat that's crispy on the outside and tender on the inside. With coconut oil replacing traditional frying oils and wholesome ingredients like chicken broth and fresh parsley, this paleo-friendly dish delivers rich, authentic flavor while aligning with clean eating principles. Ideal for anyone seeking nourishing comfort food, these golden, teardrop-shaped bites are a crowd-pleasing appetizer or snack that's sure to impress. Serve warm and experience the irresistible charm of Brazil in every bite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 200 grams Cassava flour
- 250 ml Chicken broth
- 3 tablespoons Coconut oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Chopped parsley
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large, whisked Egg
Instructions
Start by boiling the chicken breast in salted water for about 20 minutes or until fully cooked. Once done, remove from the water and let it cool before shredding it finely.
In a frying pan, heat one tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic to the pan and cook for another minute. Then, add the shredded chicken, chopped parsley, paprika, salt, and black pepper. Stir to combine, cooking for an additional 5 minutes. Remove from heat and set aside.
In a separate pot, combine cassava flour and chicken broth over medium heat, stirring continuously until it forms a firm dough, approximately 5 minutes. Add a tablespoon of coconut oil and continue to mix until smooth. Remove dough from heat and allow it to cool slightly.
Once cool enough to handle, take a small amount of dough (about the size of a golf ball). Flatten it in your hand to form a disc. Place a small spoonful of the chicken mixture in the center.
Carefully fold the edges of the dough over the filling, shaping it into a teardrop or drumstick shape, ensuring the filling is fully enclosed.
Repeat with the remaining dough and filling.
Once all coxinhas are shaped, dip each one into the whisked egg, ensuring it is fully coated.
In a frying pan, heat the remaining coconut oil over medium-high heat. Fry the coxinhas in batches, turning them occasionally, until they are golden brown all over, approximately 5 minutes per side.
Remove from the pan and let them drain on paper towels before serving. Enjoy your Paleo Coxinha de Frango warm.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.5 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 242 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2630 mg | 56% | |
*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.
