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Best Sensational Bar Coxinha

Best Bar Coxinha
Best Bar Coxinha

Best Sensational Bar Coxinha

Who has never surrendered “Coxinha de boteco” at least once in their lives? Full of flavor… mouth watering! However, know that you don't have to go to a restaurant to try coxinha. It's worth venturing into this recipe and making it at home!

There's nothing better than a coxinha for breakfast, so today we're going to learn how to make a recipe that everyone in your family will love, and that's Coxinha de boteco.

Not to mention that coxinha is indicated for most occasions, so use and abuse this recipe to accompany the best moments of life.

Ingredients for the Coxinha de Boteco .

  • First, let's separate the items from the pasta
  • salt to taste
  • 500 ml of milk
  • 3 chicken broth tablets
  • 1/2 of olive oil
  • 500 ml of water that cooked the chicken.
  • 1/2 cup chopped parsley
  • 3 1/2 wheat flour
  • one onion (medium) chopped
  • 2k potato
  • Filling
  • Parsley and chopped chives to taste
  • Bahia seasoning
  • 2 chicken breasts cooked in chicken broth and shredded.
  • 2 garlic cloves
  • 1 large chopped onion
  • a minced chicken broth
  • 1 seeded tomato, finely chopped
  • 1 sachet of red seasoning
  • to coat
  • milk and egg,
  • Bread bread flour.

Method of preparation

First let's make the dough
Boil chicken water, milk, parsley, salt and chicken stock. Let it boil.
Then add the flour all at once.
So let's stir it well until it doesn't stick to the bottom of the pan and it's okay to cook a little.

Filling
First, chop the garlic and onion and fry over high heat. Then I put the shredded chicken (I use a multiprocessor to shred the chicken) little by little I add the seasoning, bag of red seasoning, shredded chicken broth, Bahia seasoning, shredded seedless tomato.
I cook and when it all comes together I add parsley and chopped chives. and move some. The stuffing is ready. Then just leave the coxinha in the right format.

bread
The coxinha is placed in milk, after empanada, fry in very hot oil.
Finally, it stays dry and doesn't burst, delicious.

See also this Recipe in the Web Stories Version bar coxinha

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