Coxinha de Frango
Coxinha de Frango is a very popular appetizer in Brazil and Portugal reminiscent of Sicilian arancini. The term “coxinha”, which in Portuguese means “leg (of chicken)”, indicates the shape of the appetizer.
The idea of making fake chicken legs was born because the little heir to the throne of the Brazilian royal family pretended to eat chicken legs even when they were not available.
Ingredients
- - MIXTURE -
- 2 lt of water
- 1 kg of flour 00
- 2 chicken nuts
- 1 tablespoon of margarine
- Salt to taste
- 1 Spoonful of powdered red dye
- - STUFFED -
- 1 kg of cooked and filleted chicken breast
- 2 medium onions, finely chopped.
- 1 finely chopped parsley tax
- Red chili pepper finely chopped to taste
- 2 crushed cloves of garlic
- Salt to taste
- Red dye to taste
- Oil or extra virgin olive oil
- - BREADING -
- 2 Albumen
- 1 liter of water
- A pinch of salt
- 2 cups of flour 00
- 2 kg of breadcrumbs
Method
Step 1
- MIX PREPARATION -
Step 2
In a pan, add the water (preferably the chicken cooking water), the two chicken broths, the margarine, the salt and the red coloring.
Step 3
Leave it on the heat until it boils.
Step 4
After boiling, add the sifted flour and with the help of a wooden spoon, stir continuously until the dough detaches from the pan.
Step 5
Remove from the heat and place on a smooth surface greased with margarine
Step 6
Allow to cool and stew the dough constantly so as not to create bark
Step 7
- FILLED PREPARATION -
Step 8
In a saucepan with oil or olive oil, add the crushed garlic, the chopped red pepper and the chopped onion, fry until golden brown, add the cooked and chopped chicken breast and fry for a few minutes
Step 9
Add the salt and red coloring.
Step 10
Turn off the heat and add the chopped parsley, mix well and let cool
Step 11
- ASSEMBLY -
Step 12
Grease the hands with the butter, take a portion of the dough (depending on the desired size of the coxinha), make a ball and with the help of the index finger make a cavity in the dough
Step 13
Put a portion of the filling and close by pinching the mouth of the cavity with the inside of the thumb and forefinger creating a tip.
Step 14
- BREADING -
Step 15
Mix the water and the egg white, beat with a fork for a few minutes, add the salt to the flour and beat until the flour balls disappear
Step 16
Pass the coxinhas in this mixture, remove the excess and pass cover with flour.
Step 17
After finishing the coxinha breading, repeat the operation.
Step 18
- FRY -
Step 19
In a skillet or deep pan, put enough oil to cover the coxinha, allow it to warm up well (from 190º to 200º C) and fry a few coxinhas at a time so as not to cool the oil, which can cause the rupture of coxinhas
Step 20
Wait for it to brown, unstick and Bom Aproveito.