COXINHA DE FRANGO ( CHICKEN'S FRITTERS BRAZILIAN STYLE) RECIPE - (4.3/5)
Provided by Gatinha
Number Of Ingredients 26
Steps:
- 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.
BRAZILIAN CHICKEN CROQUETTES (COXINHA) RECIPE BY TASTY
Here's what you need: olive oil, garlic, white onion, chicken, paprika, salt, cream cheese, fresh parsley, unsalted butter, whole milk, chicken broth, all-purpose flour, egg, panko breadcrumbs, oil
Provided by Robin Broadfoot
Categories Appetizers
Yield 9 servings
Number Of Ingredients 15
Steps:
- In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
- Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
- In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
- Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
- Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
- While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
- Drain on a towel, or wire rack and serve immediately.
- Enjoy!
Nutrition Facts : Calories 405 calories, Carbohydrate 48 grams, Fat 14 grams, Fiber 1 gram, Protein 20 grams, Sugar 6 grams
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- In a large skillet, heat the olive oil over medium heat. Add the white onion and cook, stirring occasionally, until soft and translucent (about 2 minutes). Add the garlic and cook for about 1 minute.
- In a large, non-stick saucepan, place the chicken stock (liquid), salt, annatto or turmeric (optional), and olive oil, and bring to a simmer over medium-low heat. When the stock is hot, add the sifted flour all at once while stirring very well. It will get more and more difficult to stir but continue to stir vigorously for about 1 minute or so until obtaining a uniformly lumpy dough.
- Lightly oil your hands and shape the filled disks into drumsticks. First fold the dough up and around the filling to form a U-shape like a taco.
- Prepare three separate bowls for the all-purpose flour, half of the egg whites (i.e. 4 egg whites mixed with 1 teaspoon of water), and half of the breadcrumbs (i.e. about 1-1/2 cups of breadcrumbs). Pass the fritters through each bowl (flour, egg whites, and then breadcrumbs), shaking off any excess. The egg whites and breadcrumbs are divided for use in half-quantities because eventually the bowl of whites will accumulate excess of flour and the crumbs will accumulate excess whites. Both will need to be replaced in order to maintain effective coating of the coxinhas as they are dredged.
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