1.5 pounds chicken breasts (about 4 halves)
5 cups of chicken broth
2 bay leaves
2 tablespoons butter
2 cloves garlic
1 lime (juice)
1 8-ounce package of cream cheese, softened
2.5 cups of flour
2.5 cups of very finely grated bread crumbs
Vegetable oil for frying
Salt and pepper (to taste)
Place the chicken breasts in a large shallow pot and cover with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by 1/2" of liquid.
Add the carrot, one of the onions (peeled and halved), and the bay leaves and bring the liquid to a gentle simmer, and cook for about 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It might be necessary to cut into the chicken to tell when it is done. You can remove the chicken breasts that cook quicker.
Then, set the chicken aside to cool, strain the broth and keep it for later.
Next, shred the chicken into very small pieces. Most people use their fingers, but you can use a food processor to quicken the process. Afterwards, stir the softened cream cheese and lime juice into the shredded chicken.
Chop the second onion and the garlic finely and saute them in 2 tablespoons of butter until golden and soft. Then, add the hot onions and garlic to the chicken mixture and stir until everything is well mixed.
Measure the chicken broth (you should have about 3.5 cups). If you have less than three cups, add more canned chicken broth to make 3 cups.
Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth. In other words, if you have 3 1/2 cups broth, then add 3 1/2 cups flour).
Stir vigorously and cook for 2-3 minutes. The mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.
(You can chill the chicken mixture and the dough for several hours or overnight).
To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands and roll it into a ball, then hollow out the middle for the filling.
Press a golf ball sized piece of the chicken filling inside the ball of dough (about 1 1/2 tablespoons). Then, press the dough closed around the filling. Shape it into an approximate drumstick shape, flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards and continue until you run out of dough or filling.
Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper.
Dip the coxinhas in the egg, and then in the breadcrumbs to coat and chill the breaded coxinhas for 1 hour.
Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown and serve warm.
Like Healthy1 Food 1 : Feb 13, 2014 – Looks very good and tasty