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    Coxinha de Frango ( Chicken's Fritters Brazilian Style)

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    Coxinha de Frango ( Chicken's Fritters Brazilian Style)

    Photo by Gatinha

    Have you ever heard about, or perhaps even gotten a chance to experience, a coxinha? “Hum? Come again!!!” Coxinha — a “little drumstick” that is actually a fritter molded into a shape resembling a chicken leg… Well, if you haven’t, now is your chance!

    • Prep Time

      minutes

    • Cook Time

      minutes

    • Servings

      servings


    Ingredients

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    • DOUGH OR MASSA:

    • 3

      cups water

    • 3

      cups flour

    • 3

      large potatoes, smashed (350G)

    • 3

      knorr cubes (chicken)

    • 2

      tablespoons butter

    • RECHEIO DE FRANGO:

    • 1

      chicken breast

    • 1

      clove garlic

    • 1

      teaspoon salt and 1 teaspoon pepper

    • 1

      teaspoon cumin (cominho)

    • ½

      tomato, diced

    • ½

      onion, diced

    • cups of water

    • 2

      tablespoons coriander, chopped (coentro) optional

    • FILLING:

    • 3

      tablespoons olive oil

    • 1

      tablespoon paprika (colorau)

    • 1

      tablespoon tomato paste

    • 2

      tablespoons parsley, chopped

    • 1

      tablespoon corn starch (maizena)

    • 1

      garlic clove chopped

    • 1

      medium onion chopped

    • ½

      tomato, chopped

    • 1

      cup chicken broth

    • Chicken breast, shredded

    Directions

    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. 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. DOUGH: In a medium pot, add water, butter and knorr cube, bring it to a 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 tablespoon to scoop portions.


    Nutrition

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