Coxinhas Recipes

COXINHAS

Steps:

• 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.
• 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.
• 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.
• 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.

TEENY-WEENY COXINHA

Steps:

• 1. In a large pot, preheat oil to 350°F. In another large pot, combine broth, onions, carrots, and celery and bring to a simmer. Carefully add chicken, cover, and reduce heat to medium-low. Poach chicken for 12 to 15 minutes, or until just cooked through. Turn off heat, but leave the pot of hot poaching liquid on the stove. Remove chicken from liquid and let it rest for 10 minutes.
• 2. For the filling, finely chop or shred chicken into a large mixing bowl. Add cream cheese, corn, green onions, and garlic. Season with salt and pepper. Fold to combine.
• 3. Strain 1 1/2 cups of the poaching liquid and discard the rest. In a saucepan over high heat, bring reserved liquid and oil to a boil. Add flour and stir vigorously until dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Roll out to 1/4 inch thick. Cut out small rounds using a 3-inch circle cutter or the rim of a round cup. Place a small scoop (about 1 tablespoon) of the filling in the center of each round. Pinch dough together at the top to seal, creating plump little teardrop-shaped pouches. In a small bowl, lightly whisk eggs and milk together. Place bread crumbs in another small bowl. Carefully dip each pouch into the egg wash and then the bread crumbs until fully coated. Fry coxinha in small batches for 7 to 9 minutes, or until golden brown. Drain on paper towels, lightly season with salt, and serve hot.