Name: Coxinhas
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 boneless skinless chicken breasts (300-350g) -; 450g floury potatoes (such as King Edward), peeled and quartered -; 2 tbsp olive oil -; 1 large onion , finely chopped -; 4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce -; 100g plain flour -; 2 eggs , lightly beaten -; 100g panko breadcrumbs -; vegetable oil , for deep-frying -; ½ small pack flat-leaf parsley , chopped -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coxinhas

1. 2 boneless skinless chicken breasts (300-350g) -

2. 450g floury potatoes (such as King Edward), peeled and quartered -

3. 2 tbsp olive oil -

4. 1 large onion , finely chopped -

5. 4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce -

6. 100g plain flour -

7. 2 eggs , lightly beaten -

8. 100g panko breadcrumbs -

9. vegetable oil , for deep-frying -

10. ½ small pack flat-leaf parsley , chopped -

How to cook deliciously - Coxinhas

1. Stage

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. Stage

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. Stage

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. Stage

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.