Title: Coxinha De Galinha
Categories: Latin amer, Chicken, Fritters, Appetizers
Yield: 60 Coxinhas
2 Chicken breasts
3 Tomatoes; seeded and peeled
1 Onion; chopped
2 cl Garlic; minced
2 tb Parmesan
4 c Flour
100 g Butter
2 Yolks
2 Egg whites
3 tb Oil
1 Bay leaf
Tabasco
1/2 c Chicken broth
Season chicken with salt and pepper. Brown pieces in oil. Add onion,
garlic and bay. Add tomatoes chopped and cook until tomatoes are
soft. Simmer until cooked, adding broth a little if needed. Transfer
chicken pieces to a plate to cool. Remove skin and bones and shred
chicken. Add broth to the sauce where chicken has been cooked, enough
to make 4-1/2 cups. Bring to boil. Add butter, salt, and pepper. Then
add the flour all at once stirring vigorously until dough leaves the
sides of the pan, a few minutes. Off the heat, add the yolks to the
dough stirring to blend. Stir in cheese. Turn dough on a board and as
soon as cool enough to handle knead it a few minutes. Make balls
the size of a walnut, with floured hands. Flatten each ball and place
a little chicken in the center. Close like a purse and give it the
shape of a small chicken leg. Place them in cookie sheets as you go.
Beat just a little the whites. Roll coxinhas in the whites and then
in the bread crumbs. Place them in cookie sheets. Chill. Deep fry
them a few at a time. Serve warm.
Notes: These may be prepared up to just before frying and frozen to be
fried before serving. Or they may be done all the way then frozen and
heated in the oven before serving.
Recipe by Miriam P. Posvolsky
Posted to EAT-L on Sep 11, 1997
