3 cups Chicken stock, reserved from poaching the chicken
4 cups All purpose flour
1 1/2 tbsps
2 tsps Olive oil
Breading | Serves 4
4 Eggs
2 cups All purpose flour
2 cups Bread crumbs
Procedure
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.
