Coxinha

By es123

Ingredients

• FILLING:
• 2 chicken breasts
• 1 large onion (finely chopped)
• 4 cloves of garlic (finely chopped)
• 1 tsp tomato paste
• 1 tsp pepper paste (optional)
• 1 tsp fresh saffron (optional)
• 4 oz of corn
• Extra Virgin Olive Oil
• Salt & Pepper
• Garlic Powder
• Cream Cheese (optional)
• DOUGH:
• 2 lbs golden potato
• 2 quarts chicken stock
• 5 cups all purpose flour
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1 stick of butter
• 2 eggs beaten
• 4 cups plain bread crumbs

Details

Servings 30

Preparation

Step 1

1.Season the chicken breasts with salt, pepper, and garlic powder and cook them in chicken stock along with the potatoes as mentioned in the dough preparation below

2.Remove the chicken breasts and set aside

3.In a hot pan add the onions, garlic, and the olive oil and cook for about 4 minutes or until they begin to caramelize

4.Add the chicken, corn, pepper paste, tomato paste, more oil if necessary, and the saffron. Mix it all together and cook for another 3 to 5 minutes or until it's all blended in well

5.Set the filling aside to cool before assembly

6.Make sure to dry the filling before inserting it in the dough. You can press it in a cheese cloth or paper towel to remove any liquid or moisture. The dough may open up while frying if the filling is too wet

7.Insert half a tsp of cream cheese in the dough before inserting the chicken filling

DOUGH:
1.Peel the potatoes and cut into small cubes

2.Place the potatoes in a pan and cover with the chicken stock. (Chicken breasts also get cooked in the stock at this point)

3.Cook on high heat for about 25 minutes or until the potatoes are soft enough to mash

4.Drain the potatoes and return them to the pan keeping the hot chicken stock on the side

5.Add the turmeric to the chicken stock and mix

6.Cut the stick of butter in 8 and place the pieces on top of the potatoes, add salt, and mash it all together

7.Add 2 cups of the hot chicken stock along with 2 cups of flour mixing thoroughly and strongly with a wooden spoon over medium high heat

8.Keep mixing and adding stock and flour until the dough reaches the right consistency. You want it to reach the point that it releases from the bottom of the pan. Use 3-4 cups of stock and 3-4 cups of flour. It is really up to you how much more you want to use. As long as the consistency is right it really doesn't matter.

9.Remove from the pan and let it rest and cool a bit before shaping the "coxinhas"

10.Prepare a bowl with the remaining flour, a bowl with the beaten eggs, and a bowl with the plain bread crumbs

11.Form a thick circle of dough on your hand about the size of the palm of your hand.

12.Fill it in the middle and slowly close the filling with the dough while leaving a tip on the top. It'll look like a water drop!

13.Make sure the dough is thick enough around the filling so the filling doesn't come out when frying. Also make sure the filling is pretty dry.

14.Dredge the "coxinha"in the flour bowl

15.Drop it and roll it in the egg bowl

16.Bread it all around in the plain bread crumbs bowl

17.Set aside for frying in hot oil (375) preferably in a deep fryer

18.Fry for about 3 to 4 minutes or until brown and set aside over some paper towel

19.Let rest a few minutes before serving with some hot sauce on the side