|3||Tomatoess; seeded and peeled|
|2 cups||Cloves garlic; minced|
|½ cup||Chicken broth|
Season chicken with salt and pepper. Brown pieces in oil. Add onion, garlic and bay.Add tomatoes chopped and cook until tomatoes are soft.Simmer until cooked, adding broth a little if needed. Transfer chicken pieces to a plate to cool. Remove skin and bones and shred chicken. Add broth to the sauce where chicken has been cooked, enough to make 4½ cups. Bring to boil.Add butter, salt and pepper.Then add the flour all at once stirring vigorously until dough leaves the sides of the pan, a few minutes. Off the heat , add the yolks to the dough stirring to blend.Stir in cheese. Turn dough on a board and as soon as cool enough to handle , knead it a few minutes. Make balls the size of a walnut, with floured hands. Flatten each ball and place a little chicken in the center.Close like a purse and give it the shape of a small chicken leg. Place them in cookie sheets as you go. Beat just a little the whites. Roll coxinhas in the whites and then in the bread crumbs. Place them in cookie sheets. Chill. Deep fry them a few at a time.
Yield: about 60
Notes: These may be prepared up to just before frying and frozen to be fried before serving. Or they may be done all the way then frozen and heated in the oven before serving.
Recipe by: Miriam P. Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 11, 1997
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