Chicken Coxinha Balls

Coxinha – a Brazilian street food, normally served as a street food and on the go. It’s essentially a chicken salad, fried, usually served with Brazilian sauces to create a dish that combines the street food classic, with what its imagine ordering in a pub.

The results were delicious. Here they are:

Brazilian Vinaigrette

Ingredients

  • 1 green bell pepper
  • 1 red bell pepper
  • ½ onion
  • 4 medium tomatoes
  • ¼ cup white wine vinegar
  • 2 tablespoons olive oil

Directions:

Roughly chop the peppers, tomatoes and add the white wine vinegar and olive oil. Mix well and set aside.

Brazilian (Almost)Hot Sauce

Ingredients

  • ⅓ cup white wine vinegar
  • ⅓ cup water
  • ⅓ cup cachaça (or another liqueur)
  • 2 cloves
  • 1 tsp whole coriander seeds
  • 1 tsp black peppercorns
  • 1 bay leaf
  • 1 tsp oregano
  • sprig fresh basil leaves.
  • 1 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • ½ tablespoon garlic, finely chopped
  • 3 tablespoons onion finely chopped.
  • 1 – 3 small hot chili peppers,

Directions:

  1. Put the white wine vinegar, water, cachaça, cloves, coriander seeds, peppercorns, bay leaf, oregano and basil and salt in a large pan and bring to a boil over medium-high heat. Let it boil for two minutes. Remove from heat, cover the pan and reserve.
  2. In another pan, heat the olive oil, and gently fry the garlic and onion, without letting it burn. Add the chili peppers as you’re using them. Add the vinegar mix pouring through a sieve to remove the herbs and spices.
  3. Cover the pan and cook over low heat until the chillis are soft and tender. Remove from heat and reserve.
  4. Pour the reserved hot sauce liquid into a food processor or a blender. Blend until completely smooth. Remove the cover and let the sauce rest.
  5. Serve with Hot Chicken Coxinha and Enjoy!

Garlic Mayonnaise

Ingredients

  • 2 garlic cloves finely chopped or garlic powder or granules.
  • 1 teaspoon salt
  • 2 egg yolks
  • 315 ml vegetable oil
  • 2 tablespoons lemon juice
  • 2 teaspoons wholegrain mustard

Directions:

  1. Combine the salt and egg yolks in a food processor until well combined. You can use a whisk too. Add the lemon juice and mustard.
  2. Keep the food processor running, and very slowly add the oil, a few drops at a time initially and as the mixture becomes a thick mayonnaise, you can add it a bit faster. Cover and set aside.
  3. Serve with hot Chicken Coxinha and enjoy!

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