Brazilian Coxinha with Chicken
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| Ingredients | Quantities |
|---|---|
| Poached chicken | |
| Chicken breast, boneless, skinless | 2 each |
| Chicken Stock | 946 mL |
| Club House La Grille Brazilian Style BBQ | 1 tbsp |
| Filling | |
| Cream cheese | 4 oz |
| Corn kernels | 1/4 cup |
| Green onions, sliced | 1 tbsp |
| Club House La Grille Brazilian Style BBQ | 1 1/2 tbsp |
| Dough | |
| Chicken stock, reserved from poaching the chicken | 3 cups |
| All purpose flour | 4 cups |
| Club House La Grille Brazilian Style BBQ | 1 1/2 tbsp |
| Olive oil | 2 tsp |
| Breading | |
| Eggs | 4 |
| All purpose flour | 2 cups |
| Bread crumbs | 2 cups |
Instructions
Place chicken breasts in a shallow pot. Combine Kitchen Basics Original Chicken Stock and Club House La Grille Brazilian Style BBQ Seasoning. Make sure that chicken breasts are covered by at least ½ inch of liquid. Poach until fully cooked. Chill meat and reserve chicken stock.
Cut chicken into small pieces and combine with cream cheese, corn, green onions and 1 ½ Tbsp (22.5 ml) Club House La Grille Brazilian Style BBQ Seasoning
For the dough, bring 3 Cups (750 ml) of the reserved chicken stock to a boil in a saucepan, gradually stir in flour, olive oil and 1 ½ Tbsp (22.5 ml) Club House La Grille Brazilian Style BBQ Seasoning. Cook dough for 2 to 3 minutes. Chill for 1 hour.
Roll out dough to 1/8-inch thickness and cut into 4 inch discs
Place 1 ½ Tbsp (22.5 ml) chicken filling inside the dough, press the dough closed around the filling. Shape into a pear shape. Stand the coxinhas on a baking sheet so the pointed end sticks upward.
For the breading, dip the coxinhas in the flour, then the egg and the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour.
Heat the oil to 375 degrees. Fry the coxinhas in batches until deep golden brown.
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