I'm back with Tuany and we are making

another Brazilian classic.

- A national treasure.

- Just like you.

- Aww. (chuckles)

- It's called coxinha.

- Coxinha, yes perfect.

- And it's a fried chicken, sort of.

(upbeat music)

So I already cooked some chicken and saved the broth.

You want to boil some chicken

and then, like, mince it up really tiny.

I did it with a knife,

but a food processor works good too.

And make sure you save that broth cause

we're gonna use that when we make the dough.

And this is actually your mom's recipe.

- Yes.

- Which was texted to you.

- And I tried to translate it, but there was

some steps missing, I don't know.

She made it work, guys.

- It totally works.

So we're gonna go over here to the stove,

we're gonna start the filling,

gonna saute some onion and garlic,

lots of garlic in some oil until that's nice and soft

and then we'll add some tomato paste,

some spices, cumin, salt and pepper,

some vinegar and then we add the chicken

and kind of stir that around to get everything combined.

And parsley, parsley is very important I think.

So then when we've got the filling made,

and we can set that aside and let it cool,

while we make the dough.

And this is crazy.

I had never seen a dough like this before.

- Me neither.

(laughs)

- She's like, "I've never seen any dough."

(chuckles)

But you basically, we're gonna bring this chicken stock

to a boil, and then just dump in a bunch

of plain white flour and stir it

until it turns into a dough.

It doesn't seem like it's gonna work,

but it works somehow.

- It's magic.

- It's magic, totally, it's Brazilian magic.

And then we're gonna let this cool,

just until it's cool enough to handle,

and then you can kind of knead it a little bit.

- Okay, so here's our dough, it's kind of cooled off.

I'm just gonna knead it to get it a little bit smoother,

but it's kind of, it's kind of a lumpy dough

and I think that's just the way it's supposed to be.

- It looks right.

- Hopefully your mom is like, really proud of me,

and isn't just like, shaking her head the entire time.

(chuckles)

I'm kind of trying to break up any little chunks

of dry flour that might be in there.

Cause it's, you saw how hard it was to stir it.

Okay, all right, so there's our dough.

Here's our cooled filling.

And you were saying you could make them

any size you want, really.

- Yes, usually when you buy outside,

it's like this big, let's see

and when you make it for a party or something,

just to eat at home, maybe little, this size.

So it depends on what you're up to.

(upbeat music)

- [Hilah] And then, we're shaping it like chicken legs.

- [Tawny] Mhmm.

- Why?

- Before, I've been eating this

since I was born, practically.

And I didn't even know the history behind this.

But when I was researching for this,

it's kind of a nice story.

They were, they made it because the prince,

like Princess Isabel's son, was a count.

- A count.

- Count.

And yeah.

And he only wanted to eat the chicken legs.

But one day the cook saw that

there was no chicken legs left.

So she got all of the other pieces from the chicken

and made it all like how you made it.

And then just made it look like a chicken leg.

- Tricked him.

- Mhmmm, and he loved those puppies.

(giggles)

- And then they became famous throughout the country.

- Well that's the legend, I guess.

- It's a good story.

- It's a good story.

- Probably should have let it cool a little bit more but..

There's no time like the present

in making coxinha.

- I probably made these when I was young,

like eight, ten.

While I was making something for my birthdays,

cause that's where we eat them mostly.

Kids birthday parties.

And that's the only reason we all go, to eat.

(chuckles)

- [Hilah] And I think too, because we're gonna dip them

in egg and bread crumbs later,

you don't need the outside to look perfectly even

or anything, cause it'll all be covered up

in bread crumbs later, so don't sweat it too much

if they look a little lumpy like this one.

(chuckles)

- It's making my T wrong.

- Oh my god.

(chuckles)

- Wow, a T is the same in Portuguese, that's cool.

- No it's K.

(giggles)

- Same shape.

- Same shape.

Oh you mean the shape, okay.

My mom's probably like, what are you doing?

(laughs)

The mom way.

(upbeat music)

- Okay, eggs and plain bread crumbs.

All right, hallelujah we are ready to fry.

So I'm gonna heat up a few inches of oil to 350,

which I think is like, 180 something in Celsius.

- Let's aim.

- Don't quote me on that.

(chuckles)

And we just fry these for just a couple minutes.

So we roll them around, and then we're

just gonna gobble them up.

(upbeat music)

- Have our, one on that.

Okay, here's your T.

Here's my plain one.

And then we've got the sauce here

that's, basically translates to pink sauce.

- Yeah, molho rose, which is like,

just ketchup and mayonnaise.

- And check out our other video,

we did pao de queijo a few weeks ago.

- Oh, since I know you like singing while you're eating,

I have a song for you, do you want to hear it?

- Yeah.

- Okay.

(sings Brazlian song)

Pretty cute, right?

That is cute.

So in English, it would be something like,

♫ Snack time is the happiest time

♫ let's all eat burgers ♫

(laughs)

- Cheers.

- Cheers.

- Mmm, it's so good.

- Perfect.

The dough is exactly what it is.

- It's just amazing to me how good this is.

I really hope you guys try this,

and send me a picture on Instagram or something.

I'd love to see it.

Yay, thank you.

- Thank you.

- And thanks to your mom. - Mhmm.

- I don't even know her name

- Kata, oh now she's gonna flip out.

(speaks in Brazilian)

(upbeat music)