Coxinha de Frango (Brazilian Chicken Arrancini)

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.