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THE low carb coxinha It takes very few ingredients, it is much easier to make than the traditional coxinha, it doesn't need dough, which makes it much healthier, and for those who don't like those coxinha with a lot of dough it is simply perfect, because when you bite into it you only feel the crunchy shell and then the filling.
You won't believe how easy it is to prepare this low carb coxinha. It's delicious, the best coxinha I've ever eaten, it's different from the traditional, the main ingredients in the filling are chicken and cream cheese, it's the mixture of the two that forms the dough that's then breaded and fried.
This recipe makes 15 small units of low carb coxinha
I guarantee that as soon as you see this low-carb recipe, you'll be dying to make it at home, it's irresistible.
Low carb coxinha | Ingredients
250g of chicken breast chicken
150g of chilled cream cheese (or cream cheese)
1/2 cup chopped parsley or chives
For breading:
1 cup of coconut flour or chicken flour, click here and see how to make it
1 teaspoon salt
2 eggs
2 tablespoons of water
To season the chicken (you can season to taste):
Salt to taste
Black pepper to taste
1/2 chopped onion
2 cloves of minced garlic
1/2 tablespoon butter or margarine
2 tablespoons tomato sauce
Check out our low carb pizza recipes
Low carb coxinha | How to prepare
Cut the chicken breast into cubes, set aside.
In a pressure cooker, sauté the onion and garlic in butter until tender, add the tomato sauce and mix.
Add the chicken and sauté until golden brown. Add 1/2 cup of water and cover the pan.
After it builds up pressure, leave it for 20 minutes. Release the pressure, open it and pour out the water if there is any.
Shred the chicken, mix with the cold cream cheese and parsley/chives. Place in the freezer for 5 minutes.
Put a little butter in your hands, take a small piece of dough and shape it into a coxinha.
Leave the shaped drumsticks in the freezer for 15 minutes.
In a bowl, lightly mix the eggs and water, season with a pinch of salt, in another bowl, add the coconut flour and 1 teaspoon of salt and mix.
To coat, dip the drumsticks in a bowl of eggs and water, then in coconut flour, then dip in eggs again and then in flour again. Coat each one twice, then shape it again with your hands to avoid any imperfections.
Fry in hot coconut oil, lard or unsalted butter until golden, then drain on a napkin or paper towel.
