Monday, February 5, 2007

Finger Food

The weekend went by very fast and so did my pretty "coxinhas". I had been planning on making them for a while but was scared of failing. But then, I wanted to eat them so bad that I finally overcame the fear and tried the recipe. It was really easy.

I like the filling to be simple with just a touch of heat.

"Coxinha" (Little Thighs)
2 cups milk
2 cups all-purpose flour
1 cube chicken bouillon
5 Tablespoons olive oil

1 boneless chicken breast 1 medium onion, chopped
1 cube chicken bouillon
4 garlic cloves, chopped and minced
Salt to taste (if necessary)
Ground black pepper to taste
Flat leaf parsley to taste
Other seasoning of your preference, such as cayenne pepper
Bread crumbs

Prepare filling: Cook chicken in small amount of water, seasoned with the chicken bouillon, until all water evaporates). Finely shred chicken breast to make the filling. Heat olive oil, saute garlic and onion. Add shredded chicken breast, salt, ground pepper. Keep stiring for about 5 minutes and add chopped parsley. Turn off heat and allow it to cool.

Make the dough: Bring the milk, oil and bouillon to a boil. Add flour (turn off heat) and stir vigorously with a wood spoon for about 1 minute until it becomes dough. Take it out of pan. After it cools off, knead dough in your hands until it becomes smooth. Flatten small disks of dough in your palm, place a small amount of chicken filling previously prepared, according to the size of the dough disk in your palm. Fold and close it trying to shape it like a chicken thigh or a drumstick. Repeat this procedure until all the dough is used. Dip the shaped "coxinhas" in a mixture of water and flour and bread them on the breadcrumbs. Deep fry until lightly golden. Place on paper towels. Then serve.

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