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!
- 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
- 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
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.
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.
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.
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.