Ultimate Guide to Frying by Rick Browne

Author:Rick Browne
Language: eng
Format: epub
Publisher: Skyhorse Publishing
Published: 2021-11-14T16:00:00+00:00

COXHINA, COXHINA

Portuguese fried drumstick dumplings

3 chicken breasts, skinned and boneless

½ medium onion, chopped

2 cloves of garlic, finely chopped

2 cubes chicken bouillon

6 tablespoons butter

1 ½ teaspoons salt

½ teaspoon lemon pepper

4 cups water

1 small green onion, chopped

¼ cup chopped fresh parsley

3 cups all-purpose flour

1 8-ounce package cream cheese

2 egg whites

bread crumbs

In a large microwave-safe bowl, cook the chicken breast, onion, garlic, chicken bouillon, butter, salt, pepper, and water in a microwave oven on high. The chicken should be cooked through in 10 minutes.

Remove the chicken breasts and finely chop them. For color, add the parsley and green onions.

In a medium saucepan boil, 3 cups of the remaining broth for 10 minutes. Add the flour and stir vigorously for about 1 minute until it becomes a moist dough. Take the dough out of the pan and cool it to a warm temperature. Knead it until it becomes smooth and all flour lumps are gone, about 10 minutes.

Heat deep fryer to 350°F.

Flatten the dough to ¼” thickness with a rolling pin and cut 2 ½”–3 ½” size circles with a biscuit cutter or drinking glass. Place the dough in your palm, add 1 teaspoon full of cream cheese and 1 teaspoon of the chicken filling.

Vary the amount of ingredients according to the size of the dough circle you cut so that you can close the dough with the filling staying inside. Knead any unused scraps of the dough and roll them again, cutting more circles until all the dough is used.

Fold and close the dough in the shape of a drumstick (“coxinha” means a little chickendrum stick in Portuguese).

Brush the filled dough generously with egg whites and roll them over bread crumbs until they are coated.

Deep fry the Coxhina for about 8 minutes or until golden brown. Remove from hot oil with slotted spoon or spatula. Drain on paper towels and serve hot.

Serves 6–8

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