Brazilian Chicken Potato Coxinha (Print Version)
# Ingredients:
→ Dough
01 -
450 ml whole milk
02 -
450 ml chicken broth or water
03 -
1 tablespoon salt
04 -
50 g unsalted butter
05 -
625 g peeled and mashed potatoes (2 large)
06 -
450 g sifted all-purpose flour
→ Filling
07 -
300 g boneless skinless chicken breasts (2 large)
08 -
30 g unsalted butter
09 -
4 minced garlic cloves
10 -
1 finely chopped small onion
11 -
1 tablespoon paprika
12 -
2 tablespoons cream cheese
13 -
4 tablespoons tomato sauce
14 -
1 tablespoon water
15 -
Salt and black pepper to taste
16 -
Chopped fresh parsley to taste
→ Breading and Frying
17 -
120 ml whole milk
18 -
Breadcrumbs as needed
19 -
Vegetable oil for frying
# Instructions:
01 -
Simmer chicken breasts in water or broth for 10 minutes. Remove from heat, let rest for 5 minutes, then shred. Reserve the cooking liquid.
02 -
Sauté onion in butter for 2 minutes over medium heat. Add garlic and cook for an additional 2 minutes. Stir in paprika, cream cheese, tomato sauce, shredded chicken, water, seasoning, and parsley. Cook until combined, then remove from heat and let filling cool.
03 -
In a large pot, combine milk, reserved broth, salt, butter, and mashed potatoes. Bring to a simmer, then gradually add flour, stirring vigorously until a smooth dough forms and pulls away from the sides. Cook for 5 to 7 minutes. Transfer dough to an oiled surface and allow to cool until warm enough to handle.
04 -
Pinch off golf ball-sized portions of dough. Flatten each piece, keeping the center slightly thicker. Add a spoonful of filling, gather edges and pinch to seal, shaping into teardrop forms. Keep the dough covered with plastic wrap while shaping.
05 -
Dip each coxinha in milk, coat evenly with breadcrumbs, then fry in batches in hot oil at 175°C until golden brown, about 3–4 minutes per side. Drain on paper towels and serve warm.
# Notes:
01 -
Oil your hands to prevent dough from sticking during shaping.
02 -
For enhanced crispiness, replace milk with a cornstarch-water mixture for breading.
03 -
Freeze breaded coxinhas for up to two months before frying.
04 -
The traditional pronunciation is 'koh-SHEEN-yah'.