Chicken Coxinha Recipe

Описание: This is one of my favorite snacks. It’s present in most Brazilian cafes and parties. I don’t even have words to describe it, it’s just so crispy but with a velvety interior and an explosion of flavors. Soooo delicious! P.s.: If you lack arm strength like me, make half of this recipe lol

For the dough, you’re gonna need:

500g of mashed potatoes (make sure to use yellow potatoes and season it well to give taste to your dough)
5 cups of chicken stock
100g of butter
3 cups of all-purpose flour + 1 cup of bread flour (or you can use 5 cups of all-purpose flour)

For coating:

3-4 eggs
Bread crumbs or panko

(I’ll bring the recipe for the filling in a reel by Wednesday this week)

First, I cook the potatoes with the chicken (for the filling) so I can get the chicken and seasoning in the potatoes, and I can use the cooking water as stock. Then, I mash the potatoes using a fork or potato masher until there’s no chunks left. I put the mashed potato, chicken stock (cooking water), and butter into a large pot under medium-high heat. When this mix starts to boil, add the flour all at once. Mix and cook this dough until it becomes smooth and doesn’t stick the pot. Taste it. If it still tastes like flour, cook it a little bit more. Move it to a lightly floured surface and start kneading it as soon as you can (watch it to not burn your hands, let it cool down a bit). Once the dough is very smooth, non-stick, and moldable, you can start shaping the coxinhas. Use a tablespoon or a kitchen scale to help you measure each ball. Make a ball and open space for the filling (you can use different technics here for this). Pinch the top to close it, then use your palms to make it into a tear drop shape. Coat it thoroughly in the eggs and bread crumbs. Then, fry it in oil or in the Air-fryer. Serve it like that or with your preferred sauces (it goes great with hot sauce). This recipe makes 65-70 coxinhas. You can freeze them to fry later.