Ingredients
F
For the Filling:
c
500 g chicken breast (poached/shredded)
o
1 tbsp oil
o
1 onion (finely diced)
g
2 garlic cloves (minced)
c
150 g cream cheese (or Catupiry style if available)
p
1 tsp paprika
c
1 tsp cumin
S
Salt and pepper
c
¼ cup chopped parsley
F
For the Dough:
c
2 cups chicken broth (from poaching)
b
2 tbsp butter
p
2 cups plain flour (sifted)
s
1 tsp salt
F
For the Coating & Fry:
p
1 cup plain flour
e
2 eggs (beaten with 1/2 cup milk)
p
2 cups panko breadcrumbs
V
Vegetable oil for deep frying
Directions
1
For the Filling:
1
Poach chicken in broth for 15-20 minutes until tender; shred finely and reserve 2 cups of broth.
c
500 g chicken breast (poached/shredded)
c
2 cups chicken broth (from poaching)
2
Sauté onion and garlic in oil until soft; mix with chicken, sautee and season with paprika, cumin, salt and pepper. Let cool down a bit, mix in with cream cheese, parsley. Chill the mixture.
o
1 onion (finely diced)
g
2 garlic cloves (minced)
o
1 tbsp oil
c
150 g cream cheese (or Catupiry style if available)
p
1 tsp paprika
c
¼ cup chopped parsley
S
Salt and pepper
3
For the Dough:
1
In a pot, heat the reserved broth, butter, and salt to a boil; stir in flour gradually until the dough pulls from the sides (2-3 minutes).
c
2 cups chicken broth (from poaching)
b
2 tbsp butter
s
1 tsp salt
p
2 - 3 cups plain flour (sifted)
2
Cool for 30 minutes (knead with oiled hands if sticky).
3
For Shaping and Frying:
1
Scoop golf-ball sized portions of dough; flatten, add 1 tbsp of filling, and pinch into a teardrop (drumstick) shape, oiled hands prevent sticking.
2
Chill shaped coxinhas for 30 minutes.
3
Dip in plain flour, whisked egg wash, then coat with panko.
e
2 eggs (beaten with 1/2 cup milk)
p
2 cups panko breadcrumbs
4
Heat oil to 180°C (350°F); fry in batches for 3-4 minutes until golden.
V
Vegetable oil for deep frying
5
Drain on paper towels; season with salt.
s
salt
6
Serve hot with lime or garlic mayo.
