Ingredients Edit

Directions Edit

  1. Combine Chicken breast, chopped Onion, garlic, Beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker and Chicken is ready in 10 minutes
  2. Remove Chicken breast from broth. Finely chop Chicken breast to make the coxinha filling.
  3. Increment the filling with parsley, green onions and cream cheese.
  4. Bring exactly 3 cups of the remaining broth to boil.
  5. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it become dough.
  6. Take dough out of pan.
  7. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes).
  8. Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter.
  9. Fold and close the dough in a shape of a drum stick
  10. Baste the filled dough with egg whites and roll them over breadcrumb.
  11. Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.
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