Coxinha (Brazilian Chicken Croquettes)

Instructions

1. 1

   Butterfly the chicken breasts by slicing them horizontally to create thinner cutlets. Cover them with plastic wrap and pound them to an even thickness of 1-2 cm.

2. 2

   Bring 1 quart of chicken stock to a gentle simmer (just shy of 200°F). Add the butterflied chicken breasts, cover the pot, kill the heat, and let them poach for 10-15 minutes until they reach an internal temperature of 155°F. Remove the chicken and let it cool completely.

3. 3

   Roughly chop the onion.

4. 4

   Peel the garlic cloves by smashing them with the side of a knife. Remove the root and any papery skin, then mince the garlic.

5. 5

   Peel the Yukon Gold potato and cut it into 3/4-inch chunks. Place the potato chunks in a saucepan, cover with cold water, add 1/4 tsp salt, and bring to a simmer. Cook until completely tender.

6. 6

   Drain the tender potatoes and return them to the saucepan over low heat. Mash the potatoes thoroughly. Add 1 cup of reserved chicken stock and continue mashing until smooth. Stir in 1 cup of milk and 2 tbsp of butter, bringing the mixture to a simmer.

7. 7

   Gradually add 225g (just shy of 2 cups) of all-purpose flour to the potato mixture, mixing constantly over medium-low heat. Cook for about 5 minutes, stirring until a cohesive dough forms and pulls away from the sides of the pan. Transfer the dough to a metal bowl and cover directly with plastic wrap to cool completely.

8. 8

   Once the chicken is completely cool, shred it by hand into bite-sized pieces, removing any connective tissue or fat.

9. 9

   In a non-stick skillet, melt 2 tbsp of butter over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Add the minced garlic and sauté for another minute until fragrant.

10. 10

    Stir in 1/4 tsp paprika and 1/8 tsp cayenne pepper, toasting the spices for a few seconds. Kill the heat and add 4 oz of room temperature cream cheese (cut into cubes). Mix until the cream cheese is melted and fully incorporated.

11. 11

    Add the shredded chicken to the skillet and warm through. Season with salt and black pepper to taste. Stir in the sliced scallion greens and chopped fresh parsley. Add 1/2 tsp poultry seasoning and mix well. Taste and adjust seasoning as needed. Let the filling cool completely.

12. 12

    For the optional dipping sauce, combine 1/4 cup mayonnaise, 2 tbsp ketchup, 1 small grated garlic clove, 1 tsp lime juice, 1/4 tsp cumin, 1/8 tsp chili de arbol powder, and a pinch of salt. Whisk until combined. Refrigerate overnight for best flavor.

13. 13

    Take a golf-ball sized amount of potato dough and flatten it into a disk (about 0.5 cm thick) in your palm. Place about 2 tbsp of the cooled chicken filling in the center. Carefully wrap the dough around the filling, pinching the top to seal and forming a teardrop or conical shape. Pinch off any excess dough at the top. Repeat until all dough and filling are used (should make about 12 coxinha).

14. 14

    Lightly grease a baking sheet with oil and line with parchment paper. Place the formed coxinha on the sheet, cover tightly with plastic wrap, and refrigerate until ready to fry.

15. 15

    For breading, whisk 1 large egg with 1 tbsp water and a pinch of salt in a shallow bowl. Pour 2 cups of plain breadcrumbs into another shallow bowl and season with salt. Using a 'wet hand, dry hand' technique, roll each coxinha first in the egg wash, ensuring it's thoroughly coated, then transfer to the breadcrumbs, pressing gently to adhere. Double bread for a more robust coating.

16. 16

    Heat 4 cups of frying oil in a deep pot to 325°F. Carefully drop 3-4 breaded coxinha into the hot oil, ensuring they are fully submerged. Fry for 3-5 minutes, turning occasionally, until golden brown and the internal temperature reaches 155°F. Remove with a spider or slotted spoon and place on a wire rack to drain excess oil. Serve immediately with Molho Rosé dipping sauce.