Coxinha de galinha (Hen Thigh)

The coxinha was “invented” during the 19th century to appease the whims and caprices of the son of Princess Isabel and the Compte D’Eu: he would only eat chicken thighs…
For this and other equally laborious delights we must thank, in first place the African slaves, who worked then, and all the women who are still working in the Brazilian kitchens, for their dedication and passion.
As the coxinha requires a fairly elaborate preparation you may do it in advance and freeze, either raw or fried.
The “Crusted Chicken Legs” is a version of this popular appetizer.

Ingredients
For the filling:
• 700 g boneless skinless chicken thighs
• 3 tablespoons corn oil
• 1 garlic clove chopped
• 2 tablespoons chopped onion
• 1 tablespoon chopped sweet pepper, optional
• 3 tablespoons chopped parsley
• 4 tablespoons tomato purée
• salt and black pepper
For the dough:
• 750 ml chicken broth
• 250 ml milk
• 100 g butter
• 500 g all-purpose flour
• 2 egg yolks
• salt
For the coating:
• 2 eggs
• salt
• bread crumbs

Preparation method

Preparation of the filling:

1. Boil chicken with mixed herbs, salt and black pepper.
2. Sauté the onion, the garlic and the sweet pepper finely chopped in oil.
3. Add the tomato purée and continue to cook for a few minutes.
4. Finely chop the boiled chicken and add to the rest with the parsley.
5. Season it with salt and black pepper.

Preparation of the dough:

1. Add the butter to the broth and the milk and bring to a boil.
2. Add flour and stir constantly until the dough loosens from the sides of the pan and forms a thick smooth ball. If necessary add more flour.
3. Allow to cool a little and add the egg yolks mixing well.

To assemble the coxinhas:

1. Take a small portion of dough the size of a ping pong ball in one hand.
2. Hold it and using the other thumb make a pocket for the filling.
3. Cover the open sides to seal the filling and using both hands roll to form a cone shape (small thigh).
4. Pass it in the beaten eggs and coat it with bread crumbs.
5. Deep fry, only a few at a time, in the hot oil, so as to not lower the oil temperature, until they are golden brown. To reach the right temperature put a toothpick into the oil and wait until small bubbles form. Wrap them in paper towels to drain excess oil.
6. Can be made beforehand and re-heated before serving.

Yield: 60 small coxinhas.

Posted on: 11 November 2011