Low Sodium Coxinha de Frango

Indulge in the rich flavors of Brazil with this Low Sodium Coxinha de Frango, a healthier spin on the classic chicken-filled snack. Perfectly seasoned shredded chicken combines with aromatic sautéed onions, garlic, and low sodium tomato paste to create a savory filling, all encased in a tender, buttery dough. The dough is made using unsalted chicken broth, low-fat milk, and flour, reducing sodium without compromising on texture or taste. Each coxinha is hand-shaped into its signature teardrop form, coated in golden breadcrumbs, and fried to crispy perfection. With just the right balance of spices like paprika and black pepper, this recipe offers a guilt-free way to enjoy Brazil’s beloved treat. Serve them warm for a crowd-pleasing appetizer or snack that’s big on flavor and low on salt!

Nutriscore Rating: 65/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 pound Chicken breast
• 2 cups Unsalted chicken broth
• 1 small, finely chopped Onion
• 2 crushed Garlic cloves
• 2 tablespoons Olive oil
• 2 tablespoons Low sodium tomato paste
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 cups All-purpose flour
• 1 cup Low fat milk
• 3 tablespoons Unsalted butter
• 2 Eggs
• 2 cups Breadcrumbs
• 2 cups Vegetable oil

Directions

Step 1

Place the chicken breast and unsalted chicken broth in a medium pot. Bring to a boil over medium heat and let simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken, reserving the broth, and shred the meat finely using two forks.

Step 2

In a skillet, heat olive oil over medium heat. Add the chopped onion and crushed garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 3

Add shredded chicken to the skillet along with low sodium tomato paste, black pepper, and paprika. Stir to combine well and cook for another 5 minutes to allow flavors to meld. Remove from heat and set aside.

Step 4

In a large saucepan, combine the reserved chicken broth, milk, unsalted butter, and a pinch of pepper. Bring to a boil over medium-high heat.

Step 5

Once boiling, gradually add the flour, stirring continuously with a wooden spoon or spatula. Cook and stir the mixture until it pulls away from the sides of the pan and forms a smooth dough, approximately 5 to 7 minutes.

Step 6

Take tablespoons of dough and flatten into rounds on a lightly floured surface. Place a spoonful of the chicken filling in the center of each round, then fold the dough over and shape it into a teardrop, encasing the filling.

Step 7

In a shallow bowl, beat the eggs. In another bowl, place the breadcrumbs.

Step 8

Dip each shaped coxinha first into the beaten egg and then roll in breadcrumbs to coat completely.

Step 9

In a deep pan, heat the vegetable oil over medium heat. Once hot, fry the coxinhas in batches until golden brown, about 4 minutes per side. Drain on paper towels to remove excess oil.

Step 10

Serve warm, enjoying this flavorful, low sodium Brazilian snack!

Nutrition Facts

Serving size	(2394.4g)

Amount per serving	% Daily Value*
Calories	6862.6

Total Fat 525.3g	0%
Saturated Fat 96.3g	0%
Polyunsaturated Fat 273.7g
Cholesterol 867.1mg	0%
Sodium 5225.3mg	0%
Total Carbohydrate 384.2g	0%
Dietary Fiber 17.8g	0%
Total Sugars 37.6g
Protein 208.3g	0%

Vitamin D 206.0IU	0%
Calcium 626.1mg	0%
Iron 26.5mg	0%
Potassium 2669.7mg	0%

*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.

Source of Calories

Fat: 66.6%

Protein: 11.7%

Carbs: 21.7%