Fried Chicken Pastries (Coxinha)

Hey... this is a lot like a recipe for coxinha that I have from cookbrasil.com. I've made coxinha this way before but something is always a little amiss... so I have some suggestions. Forget the green onions and parsley... they don't add anything, only distract. Up your garlic to about 6 cloves (trust me on this!), only use two bouillon cubes if you can actually find Knorr brand cubes... they're DIVINE!!!... and two of those cubes are cool, you'll get the taste you want, but if all you can find are those tiny little Maggi-esque cubes then I'd go for six (again, trust). Toss all of your ingredients (minus the cream cheese, flour, eggs and bread crumbs of course) into a pressure cooker, bring that up to a whistle and let it whistle its little heart out for ten minutes! Your chicken will be perfection!!! in coxinha glory form! I cut my chicken across the grain rather than shred it and then I mix the chicken and everything I've strained from the liquid with the cream cheese... makes life much easier. And I have to agree with the greased palms! People... don't make these for a crowd unless you're prepared to be asked (or harrassed) to making dozens and dozens and DOZENS of these for every occasion possible! I have friends who have asked me to give them Coxinha instead of birthday and Christmas presents before now! Y'all will LOVE them!

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This is a good recipe for coxinhas, though it lacks a few things that I always put in (some tomatoes and green peppers when boiling the chicken and milk and butter in the dough). In the end though, they tasted very much like the ones that I make. Some other pieces of advice, the closest thing to Brazilian catupiry would be laughing cow cheese, unless you can get catupiry and then use that for the cream cheese. These are a lot of work, but a birthday party isn't a birthday party without them.

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I used to work with a sweet Brazilian woman who would bring boxes of brigadeiros and bags of coxinhas into work for everyone in the kitchen (she would make the coxinhas right before work, so they were still hot, mmm!), but I lost touch with her when I changed jobs. I tried to recreate hers by using this recipe and adding some sliced green olives (dried with a paper towel) to the filling mixture. I haven't yet been able to perfectly recreate hers (I think she added something other than just olives, but I haven't nailed it down yet), but this is pretty darn close. Besides, they are really good in their own right - great party finger food. Like the previous reviewer said, though, you'll have quite a bit of chicken filling left over, but I usually just use it to make taquitos later on (I just don't tell my Mexican DH that his taquito filling is actually Brazilian, and he's none the worse off!) LOL

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It's a very good recipe and tastes similar to what my mother use to make. She was a caterer in Brazil and coxinhas were the number 1 in the order list. I think it's worth to comment that the dough will be very sticky and you should keep your palm hands greased with margerine to make the work easier. Also, I used just one whole chicken breast and shredded the meat. Three breasts are too much for 3 cups of flour, unless you want to save the cooked chicken for something else. Congratulations for the recipe and the website!

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