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Add a photoServings: 12
Ingredients
- 1 lb Potatoes
- 1 cube chicken bouillon (Telma)
- 3 c. Flour
- 3 x Egg yolks Chicken leftovers -Or possibly-
- 1/2 lb Cooked chicken, cut into bite-sized pcs Thyme Parsley
- 1 x Tomato, diced Salt, pepper Pitted olives
- 1 c. Fine breadcrumbs
Directions
- (Pronounced Coshinias) (Brazilian hors d'oeuvres)
- Cook the potatoes in the chicken bouillon. Puree the potatoes while they're still warm.Put them back in the pot with the rest of chicken bouillon (12 ounce.), add in the flour, light a small flame underneath and stir with a wooden spoon to make a smooth dough.
- Take off the flame, add in the egg yolks one at a time, mix well, return it on the flame for just one moment till you see the bottom of the pot. Take the pot off of the flame and let it cold.
- Season the chicken leftovers to taste with thyme, parsley, tomato, salt, pepper, green pitted olives and saute/fry the mix in a deep pan.
- Take the potato dough mix and make little balls. Open each one, and dip it in bread crumbs to keep it from sticking, then stuff it with the chicken mix and seal it in the shape of a pear. Dip the entire coxinha again in breadcrumbs, piercing each one with a tooth pick at the top of the pear (to help hold it after it is fried).
- Heat oil in a deep skillet and fry the coxinhas just till they become golden brown. Drain them on paper towels to absorb the excess oil. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 26 | 13% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 141mg | 6% |
| Potassium 223mg | 6% |
| Total Carbs 35.54g | 9% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.05g | 1% |
| Protein 7.84g | 13% |
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