Coxinhas

Coxinhas

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Prep: 30 mins Cook: 1 hr plus chilling

More effort

makes 14

These little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means 'little chicken thigh' in Portuguese because of their shape

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal183
  • fat8g
  • saturates1g
  • carbs17g
  • sugars2g
  • fibre2g
  • protein9g
  • salt0.4g
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Ingredients

  • 2 boneless skinless chicken breasts (300-350g)
  • 450g floury potatoes (such as King Edward), peeled and quartered
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tbsp Cabana spicy malagueta marinade (available at cabana-brasil.com) or Cholula hot sauce
  • 100g plain flour
  • 2 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g panko breadcrumbs
  • vegetable oil, for deep-frying
  • ½ small pack flat-leaf parsley, chopped

Method

  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. 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. 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. 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.

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