|
Combine chicken
breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and
3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat.
Chicken is ready 10 minutes after the regulator starts to blow steam.
(If you don’t have
a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same
ingredients in a saucepan over medium-heat for about 30 minutes or until done.)
Remove chicken
breast from broth. Finely chop chicken breast to make the coxinha filling.
You can increment
the filling with parsley, green onions. But do not add liquids to the filling.
Bring exactly 3
cups of the remaining broth to boil. Add the 3 cups of flour into the boiling
water and stir vigorously with a wood spoon for about 1 minute until it become
dough. Take dough out of pan. When warm, knead dough until it becomes smooth and
dissolve the flour lumps (about 10 minutes).
Flatten dough with
a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit
cutter. Place the dough in your palm, place a small cube of cream cheese and a
teaspoon of chicken filling previously prepared.
Dose the
ingredients according to the size of the dough circle you cut so that you can
close the dough with the filling inside. Knead scraps and re roll, repeat
cutting circles until all dough is used.
Fold and close the
dough in a shape of a drum stick (a little chicken drum stick in Portuguese
translate to "coxinha"). Grease hands if necessary.
Baste the filled
dough with egg whites and roll them over breadcrumb.
Deep-fry the snacks
350 °F for about 8 minutes or until golden brown.
|
