If you’ve ever watched Nigella Lawson whip up a dish, you probably know the feeling of wanting to immediately jump into the kitchen and recreate whatever she’s cooking. There’s something incredibly warm and inviting about her style. It’s not just the food; it’s how she makes cooking feel like an intimate experience. So, when I stumbled upon Nigella’s version of Coxinha, a classic Brazilian snack, I had to dive in. Coxinha, for those unfamiliar, are these little deep-fried croquettes filled with a flavorful shredded chicken mixture, coated in breadcrumbs, and shaped like chicken drumsticks. Honestly, it’s one of those snacks that feels both fancy and familiar, with a comforting yet indulgent vibe.
Nigella’s take on it has its unique flair. If you’ve made her recipes before, you know she’s got this fantastic way of marrying simplicity with depth of flavor. Coxinha isn’t the easiest thing to make, but with Nigella’s guidance, it becomes less intimidating. I remember thinking this might be one of those dishes that’s better left to professionals, but after a few steps in the kitchen, I realized this was far from the truth. And let me tell you: making these was as much about learning patience as it was about perfecting technique.
Nigella Lawson’s Coxinha Recipe
Nigella’s recipe for Coxinha takes this Brazilian favorite and elevates it in a way only she could. The recipe isn’t too complicated, but it does require a bit of love and care. It’s a beautiful balance of textures: crispy on the outside, with a soft, moist filling. The key to this recipe, like most of Nigella’s, is to keep things real. It’s not overly fussy or pretentious. It’s about building layers of flavor in an uncomplicated way. You’re taking simple ingredients, like chicken, onion, and garlic, and turning them into something that feels both exotic and familiar at once.
What I appreciated most about her take on Coxinha was the comforting sense of authenticity. Nigella doesn’t pretend to be making a traditional Brazilian dish with her own twist. Instead, she honors the roots of the recipe while still making it accessible to anyone, anywhere. So whether you’re a seasoned cook or a beginner, it’s a recipe that invites you in without making you feel overwhelmed.
Ingredient List
The ingredient list for Nigella’s Coxinha is refreshingly simple, but the magic comes from how you treat them. Here’s what you’ll need:
- Chicken Thighs – For the filling, boneless chicken thighs are used. They stay juicier and more tender than breast meat, which is important for achieving that rich filling texture.
- Onion and Garlic – These are sautéed to create a base for the chicken. They impart the essential flavors that ground the dish.
- Chicken Stock – This helps bring the chicken mixture together and gives it the moisture it needs to become a filling you can mold.
- Flour – This is key for creating the dough that wraps around the chicken filling. The dough needs to be soft, but also sturdy enough to hold its shape while frying.
- Milk and Butter – These enrich the dough, making it tender and smooth.
- Breadcrumbs – For that golden crispy exterior.
- Eggs – These help the breadcrumbs stick to the dough when forming the croquettes.
- Parsley – Freshly chopped, this is added to the chicken mixture for an added burst of freshness.
- Salt and Pepper – Essential for seasoning everything to perfection. I sometimes find myself going a little heavier on the salt, but it’s up to your taste.
It’s a short list, yet each ingredient plays an integral role in building the depth of flavor and texture that makes these Coxinhas irresistible.
How To Make Nigella Lawson’s Coxinha?
The method is a bit of a labor of love, but I’ll tell you, the process feels rewarding. Here’s how to go about it:
- Cook the Chicken: Start by simmering the chicken thighs in a pot with water, onion, and garlic. The goal is to poach the chicken slowly, which helps infuse the meat with all those savory flavors. Once the chicken is cooked, remove it from the pot and shred it into small pieces. Reserve some of the cooking liquid to use in the dough later.
- Make the Filling: In a pan, sauté some more onions and garlic until soft, then add the shredded chicken. You’ll want to mix in a bit of chicken stock and parsley, letting it cook down so the flavors come together. Taste it and season with salt and pepper. The filling should be well-seasoned but not overpowering.
- Prepare the Dough: In a separate saucepan, bring milk, butter, and some of the reserved chicken stock to a simmer. Gradually add flour, stirring constantly, until a dough begins to form. The dough should pull away from the sides of the pan and be smooth, not too sticky. Let it cool slightly before handling.
- Form the Coxinhas: Now comes the fun part: shaping the Coxinhas. I was surprised by how satisfying this step was. Take a small ball of dough, flatten it in your hand, and spoon in some of the chicken mixture. Then, carefully fold the dough around the filling, shaping it into a teardrop or drumstick shape. Make sure the edges are sealed well.
- Coat and Fry: Once your Coxinhas are shaped, dip them in a beaten egg and roll them in breadcrumbs. The breadcrumbs should coat them evenly. Heat oil in a deep pan and fry them in batches until golden and crispy. This part takes patience, but when they come out of the oil, all that waiting feels completely worth it.
- Drain and Serve: Let the Coxinhas drain on paper towels before serving. They are best eaten warm, with a little dip or on their own. The exterior is perfectly crispy, and the inside remains moist and flavorful with that delicious, savory chicken filling.
Things I Learned
Cooking Coxinha taught me a few important lessons. First, patience is essential, especially when it comes to shaping the croquettes and frying them. It might seem like a tedious process at first, but the reward is worth it. The second thing I learned is that dough can be more forgiving than you think. I’ve often struggled with making the right consistency for dough, but with Nigella’s method, it was surprisingly simple. As long as you give it time to cool before working with it, it comes together without issue.
Also, I discovered that making Coxinha at home is much more rewarding than buying them pre-made. The customization of flavors-adjusting the seasoning, or adding a little more garlic or herbs-lets you tailor the dish to your preferences. Finally, I realized that even though these take a bit of time to prepare, they’re the type of snack that’s perfect for sharing. There’s something about serving them hot, fresh, and golden, that just feels like a cozy hug.