Coxinha

For the coxinhas, place the chicken breasts in a pot of boiling salted water and cook until done. Remove and finely shred the chicken meat with your fingers (elongated fibers). Set the cooking water aside.

Peel and finely chop the onions and sauté in oil until translucent. Add garlic and stir briefly. Now add the chicken meat and fry. Season the mixture with bell pepper, paprika powder and a little salt. Cut the tomato into cubes (remove the seeds) and add to the chicken mixture with the finely chopped herbs. Let it boil down for a few minutes.

In the meantime, prepare the choux pastry for the shell: Boil the milk with chicken cooking water, butter, salt and nutmeg. Pour in the flour in one go and stir vigorously until the dumpling comes away from the bottom of the pot. Remove the mixture from the heat and stir in the eggs and the peeled, finely grated potatoes.

Flatten a heaping tablespoon of choux pastry between the palms of your hands. Place the piece of dough in the palm of your hand and place a spoonful of chicken mixture on top. Fold dough over filling, shape into pears and place on floured work surface. Shape remaining dough and filling mixture into pears as well.

Pull coxinhas through beaten eggs, then roll in bread crumbs. Fry in plenty of hot fat (dende palm oil) until floating.

Preparation Tip:

Do not mince the chicken meat for the stuffing with a knife, the meat for real coxinhas must be fibrous!

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