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Coxinha de Frango ( Chicken's Fritters Brazilian Style)

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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!

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Coxinha de Frango ( Chicken's Fritters Brazilian Style) 1 Picture

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

Details

Preparation

Step 1

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.

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