Recipe - Coxinha De Galinha

2 Chicken breasts
3 Tomatoess; seeded and peeled
1 Onion chopped
2 cup Cloves garlic; minced
2 tablespoon Parmesan
4 cup Flour
100 g Butter
2 Yolks
2 Egg whites
3 tablespoon Oil
1 Bay leaf
Tabasco
One half cup Chicken broth

Season chicken with salt and pepper. Brown pieces in oil. Add onion, garlic
and bay.Add tomatoes chopped and cook until tomatoes are soft.Simmer until
cooked, adding broth a little if needed. Transfer chicken pieces to a plate
to cool. Remove skin and bones and shred chicken. Add broth to the sauce
where chicken has been cooked, enough to make 4 One half cups. Bring to boil.Add
butter, salt and pepper.Then add the flour all at once stirring vigorously
until dough leaves the sides of the pan, a few minutes. Off the heat , add
the yolks to the dough stirring to blend.Stir in cheese. Turn dough on a
board and as soon as cool enough to handle , knead it a few minutes. Make
balls the size of a walnut, with floured hands. Flatten each ball and place
a little chicken in the center.Close like a purse and give it the shape of
a small chicken leg. Place them in cookie sheets as you go. Beat just a
little the whites. Roll coxinhas in the whites and then in the bread
crumbs. Place them in cookie sheets. Chill. Deep fry them a few at a time.
Serve warm

Yield: about 60

Notes: These may be prepared up to just before frying and frozen to be
fried before serving. Or they may be done all the way then frozen and
heated in the oven before serving.

Recipe by: Miriam P. Posvolsky

Posted to EATL Digest by Leon & Miriam Posvolsky miriamp@POBOX.COM on
Sep 11, 1997