Coxinha de Frango ( Chicken's Fritters Brazilian Style)

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!

Photo by Anna S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

  • 1/2

    tomato, diced

  • 1/2

    onion, diced

  • 4 1/2

    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

  • 1/2

    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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: