Coxinha (shredded chicken dish)

serving Prep: 20 mins, Cooking: 1 hr 30 mins
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A deep fried delicacy in the shape of a pointed dwarf's hat.

By Jacoba Budden May 26 2010
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Ingredients (15)

3 chicken breast fillets
250 g cream cheese
700 g flour — all-purpose
breadcrumbs — fresh white
2 eggs
1/2 onion — chopped
spring onions
2 cloves garlic — cloves, purée
1 lemon — zest and juice
1 tsp fresh coriander — finely chopped
1 tsp fresh parsley — finely chopped
1 tsp sugar
180 ml butter
sea salt and freshly ground black pepper
stock — chicken
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Method:

Boil a whole chicken or 3 really large chicken breasts with bones and skin.

Salt and pepper to taste in a little water until just cooked.

Remove from water (but don’t discard the water), chop into pieces and then add the garlic, the chopped onion, the butter, the lemon zest, the lemon juice, a tsp of sugar and season to taste.

Add a small amount of the chicken stock and cook until the chicken is quite soft.

Can be shredded when the liquid has evaporated completely.

Shred the chicken finely and mix with the parsley, the spring onions and the fresh coriander leaves.

Bring 750 ml of the chicken stock to the boil and add 750 ml flour to the liquid, stirring briskly with a spoon until it turns into a dough.

Remove from the pot and once cooled down a little, knead until the dough becomes smooth and there are no lumps.

Flatten the dough with a rolling pin to about ½ cm and cut out medium sized circles with a biscuit cutter.

Put the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of chicken filling in the middle.

Make sure that the ingredients are measured out in accordance with the size of the dough so that it can be closed with the filling inside.

If there are any scraps, knead again and re-roll them, making circles as needed until the chicken has been used.
 
Fold and close the dough in a shape of a drum stick (or a dwarf’s pointy cap) and, if necessary, grease your hands to do so.

Deep fry on medium to low heat so that they become golden and crunchy and don’t colour before the dough has cooked.

Place in baking cups and serve with guaraná.



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