4-6 chicken breasts,
2 large onion chopped, separated
4 potatoes
4 T. minced garlic, halved
oil,
2 chicken bouillon cubes
salt to flavor
5 lbs of flour
bread crumbs, or crushed corn flakes
cilantro, chopped
1 egg
Quarter chicken breasts, then place in pan with some water and cover. Cook until white and tender. While that is cooking slice and boil potatoes. When chicken has softened put broth aside. shred chicken and place in bowl. When Potatoes are soft enough, drain and mash, set aside. Saute onion and garlic in oil until golden. Add 8 cups of broth and bring to simmer along with bouillon cubes. Now slowly add flour to pan stirring constantly until you have a stiff dough. Remove dough from heat, knead on counter then flatten. Put mashed potatoes on top and fold into dough and knead until smooth.
Saute more onion, and garlic in approx. 1/4 c. oil. When onion is golden brown, return chicken to pan. if necessary add broth or water to moisten the chicken. Add cilantro to chicken and stir until well blended. Remove from heat.
Return to dough. Dip fingers in oil and take off approx. 1/4- 1/3 c. of dough in hand. knead and then flatten to a little less than 1/2" thick. pinch some chicken mixture into center and then bring side of dough up to surround chicken mix. Shape into tear drop. do until all dough and chicken is used.
In bowl mix 1 egg and about 2 c. of water in bowl(scramble?) In separate bowl pour box of crumbs. Dip coxinas in egg mix, then roll in crumbs. Once all are ready fry them in deep fryer approx. 4 min. Serve warm with katsup, mustard, hot sauce or what ever you may prefer. Maybe even ranch though I have yet to try it. Enjoy!
