Use your thumb to make room for the filling
Ready for filling
Add filling
Cover filling
Make your tip
Mold your coxinha
Voilá
10-12 pieces ready to fry
Coming out of flyer
Paleo Coxinhas (or Brazilian Chicken Bundles) are a great appetizer you can serve at parties or even enjoy as a snack. They are very delicious and versatile since you can get very creative with your filling. Great treat for picky eaters you are trying to get to eat nutrient dense food. The original recipe for coxinhas use wheat flour, but in this version I used Taro root. These are starchy tuber stalks that have been part of our diet for thousands of years. Taro root is apparently considered one of the first cultivated plants in history. It’s very nutrient rich, being know to purify blood, stabilize blood sugar, and aid in digestion. It is also known to support various systems in our body, such as the cardiovascular, muscle skeletal, nervous and immune systems. Taro root is rich in minerals such as potassium, magnesium, manganese and copper, as well as vitamins E, C and E. A true super food, making this dish a body healing favorite!
Paleo Coxinhas (Brazilian Chicken Bundles)
For this recipe of Paleo coxinha, feel free to be creative with your filling and cooking methods. If you are a lover of crunchy food, you will really enjoy this treat. It's crunchy on the outside and gooey on the inside. My preference for frying oils are either coconut oil or lard for their nutrient content and high smoke point. If you don't want to fry it, try baking it at 375F for about 45 minutes or until golden.
Ingredients
- Dough
- Cassava flour - 1 cup
- Water - 1 cup
- Taro root or water yam - 2 lbs
- Sea salt - 3 tsp
- Chicken Filling
- Chicken breast - 1 lb
- Onion - 1 medium chopped
- Garlic - 4 cloves minced
- Green olives - 12 pitted and chopped
- Red palm oil - 1 tsp
- Sea salt - 2 tsp
- Cilantro - 1 Tbsp chopped (fresh)
- Ghee or Olive oil - 1 Tbsp
Instructions
Making the chicken filling:
- In a sauce pan boil chicken in 4 qt. of water.
- Boil until cooked (approximately 20 minutes on medium-high heat).
- Shred chicken throughly.
- In the same sauce pan, discard the water and pat dry with paper towels.
- Add Ghee or Olive Oil and sauté the garlic until golden.
- Add Onions and stir until onions are translucent.
- Add shredded chicken, olives and red palm oil until well combine.
- Turn off heat, add cilantro and reserve.
Making the Dough:
- Wash and peel Taro root, then cut them into 1 inch pieces.
- In a pot add 6 qt. of water and bring it to a boil.
- Add Taro root and cook until soft enough to mash it.
- Strain Taro root, discarding the water, place it back into the pan and mash it with a fork or potato masher. You may also use a food processor. Once throughly mashed, cover the pot and reserve.
- In a mixing bowl, add 1 cup of filtered water and cassava flour and mix throughly until it forms into a paste. Add Taro root and knead with your hands until you have a doughy consistency.
Making your coxinha:
- Make a golf size ball with your dough, pressing your thumb in the middle making space to add about 1-2 tsp of chicken filling. Cover filling entirely and make your tip (see pictures above for technique).
- Continue this process, placing each coxinha on a sheet of parchment paper until your dough is gone. This will yield about 10-12 coxinhas.
- You may fry them right away in lard or coconut oil until golden. You may also freeze for future frying.
- Serve! They are delicious with Paleo Sriracha or Malagueta pepper sauce.
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