Coxinhas

Coxinhas de Frango e Catupiry

3 boneless chicken breasts

1/2 chopped onion

2 cloves of garlic, minced

6 T. margarine

2 cubes beef or chicken bouillon

2 cups water

salt and pepper to taste

3 c. flour

cream cheese or Catupiry

2 egg whites

bread crumbs 

Cook chicken with onion, garlic, margarine, bouillon, water, salt, and pepper in a crock pot on high for 3-4 hours or until chicken is tender and can be shred with a fork. Remove chicken. Pour remaining water/broth mixture into saucepan and turn the heat to medium-low (you should have about 3 cups of broth mixture). Add flour and stir vigorously with a wooden spoon for about a minute until it becomes a dough (may need to add more than 3 cups of flour). Remove from pan, and knead with plenty of flour on surface. Roll dough out with a rolling pin (or I just flatted it out with my hand) till about 1/4 inch thick. With a circular biscuit cutter, cut out as many circles as you can, knead scraps, re-roll and repeat cutting circles until all dough is used. 

Place cut circular dough in the palm of your hand (grease your hands well with butter or shortening) and place about 1-2 teaspoons of cream cheese in the center, then 1-2 teaspoons of shredded chicken on top. Fold and close in the shape of a drum stick. Baste the filled dough with egg whites and roll them in bread crumbs (I used italian style). 

Once you have filled all the dough circles, deep fry the snacks in vegetable oil at 350 degrees (medium heat) for about 5-8 minutes or until dark golden brown. If you fry one at a time, they will brown really fast, and the center won't get heated through, unless you cook it until it is SUPER dark brown. I recommend frying 2 at a time. Once done, remove from oil, place on some paper towels to let drain. 

If you have never eaten coxinhas, they are a Brazilian snack that is kind of like a deep-fried dumpling, and the dough is always crispy on the outside and a moist, soft, and a little sticky on the inside. The dough doesn't cook the same way a bread or crust dough cooks... it doesn't get flaky or dry, like bread. But that is okay because fillings are always moist, soft, and flavorful, so it is a perfect combination.