Brazilian Chicken Appetizer (Coxinhas De Galinha)

READY IN: 1hr
Recipe by Pneuma

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.

Top Review by brazitach

THis is totatlly! Wrong! you got the recipe all off. I am brazilian and offended youd say thats coxinha recipe. Please do your research before you claim this is Coxinha. !Por favor querida

Ingredients Nutrition

  • cooking oil, for frying
  • 1 12 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 12 cups milk
  • 12 cup butter
  • 3 egg yolks
  • 14 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.

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