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Greatest plates · Main
Brazilian chicken coxinha-style bake with cheesy corn crust
All the comfort of a coxinha turned into a shareable bake: creamy shredded chicken under a golden, cheesy sweetcorn crust. Brought to the middle of the table and spooned out.
Serves 4Prep 25 minCook 40 minChicken
Containsdairy · egg
Protein 23%Carbs 24%Fat 53%
About 693 kcal a serve — 40 g protein, 41 g carbs, 41 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Poach the chicken
SimmerPut the chicken thigh in a pot with the stock and a good pinch of salt, bring to a gentle simmer and cook for about 15 minutes until cooked through. Lift out the chicken and reserve a few spoonfuls of the cooking liquid.
In the potSimmer →
15 min
Build the base
SauteHeat the olive oil in a pan over medium heat and soften the onion for 4 minutes, then add the garlic and tomato paste and cook another 2 minutes until fragrant and glossy.
In the panSaute →
6 min
Make the creamy filling
CombineShred the poached chicken with two forks and return it to the pan. Stir through the cream cheese with a splash of the reserved stock, then fold in the spring onion, coriander and lime juice. Season and take off the heat.
In the panCombine →
3 min
Blend the corn crust
BlendBlend the sweetcorn, polenta, milk, eggs and melted butter to a loose, spoonable batter with some texture left in the corn.
In the blenderBlend →
1 min
Assemble
On topSpread the creamy chicken into a baking dish, pour the corn batter evenly over the top and scatter with the mozzarella and parmesan.
In the baking dishLayer →
Bake
200°CBake at 200°C for 30 minutes until the crust is set and deep golden with bubbling cheese.
Rest and serve
RestLet it settle for 5 minutes so the crust firms up, then spoon out at the table.
5 min
Cook's noteThis is the week's treat night, cooked for the four of you with no leftovers, so serve it all fresh. Don't skip resting the crust or it won't slice cleanly.
Estimated per serve
693 kcal · 40 g protein · 41 g carbs · 41 g fatestimates, within ~10%
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