Preparation time: 15min + 30min + 20min
Yield: 8 servings
Ingredients:
- 1 boneless chicken breast (about 2lbs)
- 1 tablespoon of PERFEITO Seasoning NO.2
- 33 oz of water
- 2 cups of wheat flour
- 1 tablespoon of butter
- 1 chopped onion
- 4 chopped tomatoes
- 2 tablespoons of chopped parsley
- 1 tablespoon of olive oil
- 2 eggs
- 1 cup of breadcrumbs
- Vegetable oil (canola, soy, corn, or sunflower) for deep frying
Instructions:
Clean the chicken breast, removing the skin and any excess fat.
Season with PERFEITO Seasoning No.2.
Place the chicken in a pot with water and cook until tender.
Save the cooking broth and shred the chicken with the help of two forks.
Measure 500ml of broth and return to heat with butter. Once it boils, add the wheat flour all at once and stir until the dough is smooth and uniform. Let it cool.
In a pan, brown the onion in olive oil, then add the tomatoes, parsley, and shredded chicken. Cook for 5 minutes to soften the tomatoes.
Divide the dough into 8 equal parts, shape into balls, and flatten by hand to add the filling.
Shape into coxinha by making one side rounded and forming a tip on the opposite side.
Dip the coxinha in beaten eggs, then coat with breadcrumbs.
Deep fry in vegetable oil until a golden crust forms.
