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Coxinha de Frango ( Chicken's Drumpstick Brazilian Style)

Coxinha de Frango ( Chicken's Drumpstick Brazilian Style)

Traditional Brazilian little bites. Coxinha de Frango (portuguese) means chicken's drumpstick, but this doesn't mean that this recipe has any drumpstick on it.. lol I guess the name comes from the look of the shape of the bites.

Ingredients

Dough or massa:
===========
3 cups of water
3 cups of flour
3 large potatoes (smashed) about 350gr
3 knorr cubes (chicken)
2 tbsp butter
Recheio de Frango (For the filling):
======================
Ingredients for the chicken broth
----------------------------
1 chicken breast
1 clove of garlic
1 tsp salt and 1 tsp pepper
1 tsp cumin (cominho)
½ tomato cut in cube
½ onion in cube
cups of water
2 tbsp chopped coriander (coentro) optional
Ingreditents for the filling
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3 tbsp olive oil
1 tbsp paprika (colorau)
1 tbsp tomato paste
2 tbsp parsley chopped
1 tbsp corn starch (maizena)
1 garlic clove chopped
1 medium onion chopped
½ tomato chopped
1 cup of above chicken broth
Shredded chicken breast

Directions

For the chicken broth: -In a large pot, put the chicken breast, garlic, salt, pepper, cumin, tomato, onion and coriander. -Bring it to boil in a medium heat for about 30 min. -Separate the chicken breast and the broth. -Cool it and shred the chicken breast and reserve -Drain the broth and reserve. For the filling: -In a medium pot, add oil and garlic and fry the garlic until is golden brown. -Add the onion and fry until is transparent. -Add the tomato and cook for about 2 minutes -Add paprika and tomato paste and mix well -Add the shredded chicken breast, the chicken broth and cook it until the sauce is thicken. -Mix the corn starch with a little water and add to the sauce to thicken it. For the dough: -In a medium pot, add water, butter and knorr cube, bring it to boil. -Add the smashed potatoes and mix constantly. -When it is started to boil, add at once the flour and mix it until it form a big ball. -Transfer to a bowl and leave it to cool. ------------------------------------------------------- Tips: * Do not leave it until it is completely cold. It is easy to make the coxinha with a warm dough. *Use a tbsp to scoop the portion

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