©2006Globalavida LLC
Ingredients:
3 boneless chicken breasts - cut into 1 inch cubes
½ onion - chopped
2 cloves of garlic - chopped
6 tablespoon butter
2 cubes beef bouillon
½ teaspoon salt
¼ teaspoon ground black pepper
3 cups water
3 cups all-purpose flour
1 (8oz) package cream cheese – cut into ½-inch cubes
2 eggs
Bread crumbs
Place a large saucepan over medium heat and add chicken breast, chopped onion, garlic, butter, beef bouillon, salt, ground pepper, and water. Let simmer for 30 minutes, stirring occasionally, or until chicken is cooked through. Remove from heat.
To make the chicken filling, use a slotted spoon to remove chicken and solids from broth. Finely chop then set aside.
Return large sauce pan with exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it becomes a dough. Take dough out of pan. When cool enough to handle, knead dough until it becomes smooth and elastic, about 10 minutes.
Flatten dough on a lightly floured surface using a rolling pin to about ¼-inch thick. Cut flattened dough into 2-inch circles with a biscuit cutter or rim of small glass to make wrappers.
To assemble coxinha, place a wrapper in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared. Make sure there is not too much filling in wrapper or folding will be difficult. Rub a little water on the inside of the wrapper then fold and close the dough in the shape of a drum stick (a little chicken drum stick in Portuguese translates to "coxinha"). Knead scraps and re-roll, repeat cutting circles until all dough is used. Grease hands if necessary.
Baste the filled dough with egg whites then roll them in the breadcrumbs. Deep-fry coxinha at 350 °F for about 8 minutes or until golden brown.
Place in baking cups and serve.