coxinhas km

40 Servings
1 pounds Potatoes
Cube chicken bouillon (Telma)
3 cups Flour
Egg yolks
  Chicken leftovers -OR-
½ pounds Cooked chicken, cut into bite-sized pieces
Tomato, diced
  Salt, pepper
  Pitted olives
1 cup Fine breadcrumbs

(pronounced Coshinias) (Brazilian hors d'oeuvres) Translated by Mira Strausser (MemVovShin@...) Source: My recipe

Cook the potatoes in the chicken bouillon. Puree the potatoes while they're still hot.Put them back in the pot with the rest of chicken bouillon (12 oz.), add the flour, light a small flame underneath and stir with a wooden spoon to make a smooth dough.

Take off the flame, add the egg yolks one at a time, mix well, return it on the flame for just one moment until you see the bottom of the pot. Take the pot off of the flame and let it cool.

Season the chicken leftovers to taste with thyme, parsley, tomato, salt, pepper, green pitted olives and saute the mixture in a deep pan.

Take the potato dough mixture and make little balls. Open each one, and dip it in bread crumbs to keep it from sticking, then stuff it with the chicken mixture and seal it in the shape of a pear. Dip the entire coxinha again in breadcrumbs, piercing each one with a tooth pick at the top of the pear (to help hold it after it is fried).

Heat oil in a deep skillet and fry the coxinhas just until they become golden. Drain them on paper towels to absorb the excess oil. Serve hot.

Posted to JEWISH-FOOD digest V97 #058 by Daniella De Picciotto <daniela@...> on Feb 20, 1997.

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