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!
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
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.
