Chicken drumsticks

There is usually very little work involved in eating a chicken drumstick anyway. Ok, so you have to look out for that little sharp bone and try your best not to sink your teeth into the cartilage knuckle at the top... but Brazilians have made it even simpler to enjoy chicken in that favourite format. When I say simpler, I mean for the consumer, of course. Like many other delicious bar snacks, Coxinha de Galinha is a joy for the consumer but a real pain for the cook. Nevertheless, once you get the hang of this you can make a huge batch and freeze them, so you don't have to do a morning's cooking every time you hanker for a good coxinha. This is one of the recipes I specifically left out of my book. I wanted to practice a lot how to make it and be able to demo it on video so my followers could get all the little tricks.

So here's a recipe the recipe I will be attempting:

COXINHA DE GALINHA (Little chicken thighs)


For the filling:

  • 3 tbsp vegetable oil
  • 4 large onion, finely chopped
  • 1kg Chicken breasts (whole)
  • 1l water
  • Pinch of safron
  • 2 tbsp paprika
  • 1 tbsp ground white pepper
  • 1/2 cup parsley, finely chopped
  • 1/2 cup spring onion, finely chopped
  • Salt and Pepper to season

For the dough:

  • 1.2kg Plain flour
  • 1 large onion, grated
  • 100g margarine
  • 1l chicken stock from the filling
  • 1l milk
  • 2 cubes of chicken stock

For breading and frying:

  • 1 cup cold water
  • 1 egg white
  • 500g bread crumbs
  • 2l vegetable oil for deep frying

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