Brazilian Chicken Appetizer (Coxinhas De Galinha)

Pneuma's Note:

these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up.

• Total Time: 1 hrs
• Prep Time: 50 mins
• Cook Time: 10 mins

Ingredients:

Serves: 4-6

Yield: 12.0 pieces

• cooking oil , for frying
• 1 ½ kg chicken cutlets
• 1 -2 cup water
• 1 small onion , chopped
• 2 garlic cloves , minced
• salt and pepper
• 1 cup breadcrumbs , or as needed

For the dough

• 1 cup rice flour
• 2 ½ cups milk
• ½ cup butter
• 3 egg yolks
• ¼ teaspoon chili sauce

Serve with

• chili salsa (optional if you want it hot or not)

Directions:

1. Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
2. Add 1-2 cups of water enough to boil chicken for 20 mins or until tender. Don't forget to cover it. Drain and set aside liquid.
3. When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
4. Mince the rest of the meat and combine with onion, cloves, salt and pepper. You can use a food processor to make the mincing and mixing quick just by pulsing it. Set aside. You can also set aside the thin bones to serve as a sticks for the chicken later on.
5. For the dough: mix rice flour with milk, add enough chicken juices that was set aside to make a firm dough. Then, add butter and egg yolks to soften it. Add and mix the minced chicken. Add chili sauce and mix.
6. Divide dough in 12 equal parts. Flatten it a bit with palm, add a piece of chicken breast from near the edge. Roll to cover then shape it like a bulb or teardrop with a tapered end. You can push in the thin bones at the thin part of the shaped dough so they looks like chicken drumsticks.
7. Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
8. Serve with chili salsa.

Reviews

[Chef Jean]

I would give these 5 stars on flavor, but there is definatly a problem with the measurments for the dough. Based on the previous review I decided not to just follow the recipe, just in case. I ended up mixing the flour with the chili sauce and chopped chicken, onions and garlic. I then added about 1/3 cup of the chicken cooking liquid and 1 egg yolk. This worked out well and they went great with salsa.

[2Bleu]

These are cute little appetizers. I had to substitute puff pastry for the dough, but kept the filling original. For the dough, I doubled the amount of rice flour and it was still in a liquid state so I decided to go with using puff pastry. I used skewers and threaded the cooked chicken strips. I then placed some filling onto the puff pastry, and layed the chicken onto the filling. I brushed the edges with an egg wash, rolled them up, and brushed more egg wash over top. I then baked them for 20 minutes at 400F. Overall, a nice recipe that just needs some tweaking. Thanks for posting. ~Buddha