Back to 30 servings 1.75 cup 450 ml milk 1.75 cup 450 ml chicken broth or water 1 tbsp salt 3.5 tbsp 50 g butter 2 large potatoes ), peeled and mashed (about 625 g 3.5 cup 450 g all-purpose flour, sifted, Note: If you’re in Brazil, use about 4 cups or 500 g of flour as it absorbs more liquid Note: If you’re in Brazil, use about 4 cups or 500 g of flour as it absorbs more liquid 2 large boneless skinless chicken breasts ), (about 10.5 oz / 300 g 0.25 cup butter, 1/2 stick / 2 oz 4 clove garlic, minced or grated 1 small onion, finely chopped or grated 1 tbsp paprika 4 tbsp cream cheese 4 tbsp tomato passata salt and black pepper, to taste chopped parsley, to taste 0.5 cup milk 1 tbsp cornstarch bread crumbs 8 oz cream cheese, optional vegetable oil, for frying
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1 Step 1: In a pressure cooker, add enough water or chicken broth to the pot to fully cover the chicken breasts. Cook for 10 minutes.2 Step 2: Let the pressure release naturally for 5 minutes.3 Step 3: Shred the chicken once it’s cool enough to handle and set aside. Save the broth to use for the dough.4 Step 4: In a large skillet, heat the butter over medium heat.5 Step 5: Add the onion and cook for 2 min. Add the garlic and cook for 2 more minutes.6 Step 6: Stir in the paprika, cream cheese, and tomato sauce.7 Step 7: Add the shredded chicken, season with salt and pepper, and mix in the parsley.8 Step 8: Set the filling aside to cool.9 Step 9: Peel and cut the potatoes into chunks. Boil them in water until soft, then drain well. Pass the cooked potatoes through a potato ricer or mash them until smooth. Set aside.10 Step 10: In a large pot, combine the milk, chicken broth, salt, butter, and mashed potatoes.11 Step 11: Bring the mixture to a boil, stirring occasionally.12 Step 12: Once boiling, gradually add the sifted flour, stirring constantly until a smooth dough forms.13 Step 13: Cook the dough for 5-7 minutes over medium-low heat, stirring until it pulls away from the sides of the pot and forms a ball.14 Step 14: Transfer it to a lightly oiled surface. Let the dough cool enough to handle.15 Step 15: When it cools down enough to handle, knead the dough until it becomes smooth and elastic. Always keep it covered with plastic wrap to prevent it from drying out.16 Step 16: Take a piece of dough about the size of a golf ball and flatten it in your hand.17 Step 17: Place the chicken filling in the center, then add a little cream cheese on top if you’re using it.18 Step 18: Carefully pinch the edges of the dough together, shaping it into a drumstick shape.19 Step 19: Repeat until all dough and filling are used.20 Step 20: In a large mug or cup, dissolve the cornstarch in the milk. Stir occasionally while breading, as the mixture may settle on the bottom.21 Step 21: Dip each coxinha in milk and roll them in bread crumbs until evenly coated. Set them aside on a tray lined with parchment paper.22 Step 22: Heat enough vegetable oil in a deep fryer or large sauce pan over medium heat to cover the coxinhas.23 Step 23: Fry in small batches, about 4-5 at a time, until golden brown, about 3-4 minutes per side.24 Step 24: Remove and place on paper towels to drain.25 Step 25: Serve warm! Coxinhas are best enjoyed fresh.getsaucepan.com/r/d3af389d-ac96-420a-945a-0662a5b5681b · Original: https://tastyrecollections.com/coxinha/
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