Fried Chicken Pastries Coxinha Recipes

Steps:

• Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
• Cook over medium heat for 30 minutes or until done.
• Strain solids from broth, retaining broth and solids.
• Finely chop the chicken to make the filling.
• Add the parsley and chopped green onion to the chicken.
• Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
• Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
• Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
• (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
• Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
• Judge the filling to the size of the circle you cut-you have to be able to seal it!
• Knead scraps and re-roll, and continue cutting until all the dough is used.
• Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
• Brush the filled pastries with egg white and roll in breadcrumbs.
• Deep-fry the snacks for 8 minutes at 350f or until golden brown.

Steps:

• Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks.
• Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside.
• Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool.
• Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes.
• Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling.
• Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs.
• Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

Steps:

• In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
• Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
• In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
• Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
• Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren't any holes.
• While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.
• Drain on a towel, or wire rack and serve immediately.
• Enjoy!