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Ingredients (grams)
WATER 8.0 liter
BUTTER 240
GARLIC 150
CHICKEN BASE 450
BLACK PEPPERS 5
FLOUR 3900
CORN OIL 750
Chicken mix (grams)
CHICKEN BREAST 3000
CORN OIL 150
ONION 300
GARLIC 40
PAPRIKA 60
PARSLEY 60 |
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DOUGH OF COXINHA Put the water, salt, garlic, butter and chicken base in a sauce pan. When it begins to boil add the flour and stir it strongly by hand until become homogeneous. Add in the end corn oil on it. When done wrap the mix with plastic wrap and let it cool down.
CHICKEN PREP Put water & salt in a pan sauce then put the cut chicken breast and let it cook 45min. Shred the chicken into very small pieces with the cutter machine. Then put corn oil in one pan sauce add onion. Add the shred chicken, parsley, chicken base and paprika then mix all together for 5 min
CATUPIRY/CREAM CHEESE Mix the catupiry and cream cheese by hand.
BALL OF COXINHA Put a teaspoon of filling shred chicken and mix catupiry/cream cheese in the middle of the dough and roll it into a chicken drumstick shape. The ball must weight 60gr, fry the balls. Spread the breading on a plate or flat surface and add bread crumbs, mix and smother each piece of coxinha than put it in the fryer until crust is golden. |
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