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medium prep time 80 mins | cook time 30 min servings 0

Ingredients

    1 1/2 pounds chicken breasts (about 4 halves)

    4 to 5 cups of chicken broth

    1 carrot (halved)

    2 onions

    2 bay leaves

    2 tablespoons butter

    2 cloves garlic

    2 Tablespoons LaFe Lime Juice

    8 ounces cream cheese (softened)

    2 to 3 cups all-purpose flour

    2 eggs

    2 to 3 cups bread crumbs (fine)

    3 cups LaFe Vegetable Oil (for frying)

    Dash salt (to taste)

    Pepper (to taste)

     

     

     

     

     

    2 tablespoons LaFe Red Wine Vinegar

Directions

  • STEP ONE

    Add one tablespoon of olive oil to a large skillet on Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to cover by at least 1/2 inch of liquid.

  • STEP TWO

    Shred the chicken into very small pieces using a food processor fitted with the plastic blade or with forks. Stir the softened cream cheese and lime juice into the shredded chicken.

  • STEP THREE

    Bring liquid to a gentle simmer, and cook for 15 to 20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). If some of the breasts cook more quickly, you can remove them earlier. Set chicken aside to cool, and strain and reserve the broth.

  • STEP FOUR

    Shred the chicken into very small pieces using a food processor fitted with the plastic blade or with forks. Stir the softened cream cheese and lime juice into the shredded chicken.

  • STEP FIVE

    Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and soft. Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed.

  • STEP SIX

    Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour).

  • STEP SEVEN

    Stir vigorously and cook for 2 to 3 minutes. The mixture will become a stiff dough. Remove from heat and chill in the
    refrigerator for 1 hour.At this point, you can chill the
    chicken mixture and the dough for several hours or
    overnight.

  • STEP EIGHT

    To shape the coxinhas, take a piece of the dough, about the size of a golf ball, with floured hands. Roll it into a ball, then hollow out the middle for the filling.

  • STEP NINE

    Press a golf ball-sized (about 1 1/2 tablespoons) piece of the chicken filling inside the ball of dough, and press the dough closed around the filling.

  • STEP TEN

    Shape into an approximate drumstick shape, flouring hands as necessary.

  • STEP ELEVEN

    Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling.

  • STEP TWELVE

    Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan and season with salt and pepper.

  • STEP THIRTEEN

    Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for an hour.

  • STEP FOURTEEN

    Heat a heavy-bottomed pot with enough oil to cover the coxinhas oil to 360 F. Fry them in batches until deep
    golden brown.

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