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
- cooking oil, for frying
- 1 1⁄2 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 1⁄2 cups milk
- 1⁄2 cup butter
- 3 egg yolks
- 1⁄4 teaspoon chili sauce
- chili salsa (optional if you want it hot or not)
Directions See How It's Made
- Heat cooking oil on a pan and when hot enough, add and brown the chicken at both sides.
- 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.
- When chicken is cool enough, separate the meat from the bones. Cut the breast into12 long strips and set aside.
- 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.
- 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.
- 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.
- Roll in breadcrumbs and fry in hot oil until golden brown putting it on strainer or napkins to help drain excess oil.
- Serve with chili salsa.