Chicken Coixhinas

Chicken Coixhinas

Chicken Coixhinas



  • 2 chicken breasts
  • 200 g of corn grain
  • 200 g of grated cheddar cheese
  • 1 onion
  • 1 teaspoon of tomato paste
  • 2 tablespoons of chopped parsley
  • salt and pepper
  • 450 g of flour
  • 60 g of butter
  • 1 cube of vegetable or chicken stock
  • Milk
  • breadcrumbs
  • oil for frying



Cut the chicken breasts into pieces. In a large saucepan boil a liter of water. Add the chicken pieces and cook over medium heat for 20 minutes. Once the chicken is cooked, reserve 750 ml of broth. Let the chicken pieces cool before fraying.

Chop the onion into cubes. Heat a pan with 2 tablespoons of oil. Fry the onions for 5 minutes over medium heat. Add the chicken and corn and mix. Cook for 5 minutes before adding the tomato paste, salt and pepper. Mix well and cook for 10 minutes over low heat. Add the parsley, mix and let cool. Add the grated cheese to the chilled chicken and set aside.

In a large saucepan, boil together 750 ml broth, the butter and the stock cube. Once the broth begins to boil, reduce the heat to medium and add all the flour at the same time. Mix quickly and without stopping. It is a little hard to mix but must be done quickly so that the dough becomes smooth. After 10 minutes stop mixing and let the dough dry on low heat for 2 minutes. Put the dough in a bowl and cover the bowl to prevent the dough from drying. Let cool a little before going on.

Take a piece of dough and make a ball, with your thumb make a well in the middle to be able to put the stuffing. Take a tablespoon or a teaspoon of stuffing everything will depend on the desired size and put in the middle of the dough. Close the ball of dough by giving it the shape of a pear. Do the same with the rest of the dough and stuffing.

Heat the cooking oil. Prepare two bowls one for the milk and one for the breadcrumbs. Once the oil is hot pass one by one the coixhinas first in the milk and then in the breadcrumbs. Then put in the hot oil and let it cooh untill golden on all sides. When the coixhinas are cooked let stand on paper towels to remove excess oil. Eat warm with the sauce of your choice.

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