Creamy Chicken Stuffed Brazilian Coxinha
Dice 1/2 cup red bell pepper into small dice.
1
Dice 1/4 cup white onion into a small dice.
2
Preheat a sauté pan over medium heat. Add 1 teaspoon olive oil and 3 cloves minced garlic. Sauté for 1 minute.
3
Add the onion and bell pepper and sauté for 3 minutes.
4
Add 2 cups shredded rotisserie chicken to a mixing bowl.
5
Add 4 ounces of softened cream cheese and the juice of one lime. Then add the sautéed onion, garlic and bell pepper.
6
Add one teaspoon salt and mix to fully combine.
7
Add 4 cups chicken stock or broth to a saucepan. Then add 2 tablespoons butter and bring to a simmer over medium high heat on the stove.
8
Measure out 4 cups of flour and 2 teaspoons salt.
9
Turn off the stove and vigorously stir in the flour mixture until we’ll combined.
10
Turn the stove to medium heat and cook for 1 minute while stirring. Then remove immediately. Let cool for 10-15 minutes.
11
Flour hands. Grab a small amount of dough and roll into a ball. Flatten to a dish, fill with 1 tbs filling. Pinch sides together and form a teardrop.
12
Repeat with the remaining dough and filling.
13
Set up your dredging station. Scramble the eggs with a whisk.
14
Place the panko into a shallow dish.
15
Dredge the coxinha into the egg mixture and then into the panko and set on a baking sheet. Continue with the remaining coxinha.
16
Fill a small saucepan with vegetable oil 1/2 way up. Turn on medium heat. When the oil is hot but not smoking (360 F) fry the coxhina.
17
Fry until golden brown about 2 minutes and then remove them to a paper towel lined baking sheet. Season with salt.
18
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