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Coxinhas

Ingredients

  1. Step 1 2 boneless skinless chicken breasts (300-350g)
  2. Step 2 450g floury potatoes (such as King Edward), peeled and quartered
  3. Step 3 2 tbsp olive oil
  4. Step 4 1 large onion , finely chopped
  5. Step 5 4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce
  6. Step 6 100g plain flour
  7. Step 7 2 eggs , lightly beaten
  8. Step 8 100g panko breadcrumbs
  9. Step 9 vegetable oil , for deep-frying
  10. Step 10 ½ small pack flat-leaf parsley , chopped
Coxinhas
Calories: 183 Carbohydrate: 17 g Protein: 9 g Fat: 8 g
Cook time: 90 minutes Prep time: 30 minutes Total time: 120 minutes Servings: 14

TAGS

Snack Brazilian Brazilian Coxinha Croquette Freezable Joyce Rodrigue Snack summer

Directions

  1. Step 1 Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.
  2. Step 2 Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.
  3. Step 3 Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.
  4. Step 4 Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.