Brazilian Coxinha’s

305 mins
Serves 1
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Directions

  1. 1Remove the skin from two chicken legs and season them with salt on both sides.
  2. 2Remove the skin from two chicken legs and season them with salt on both sides.
  3. 3Remove the skin from two chicken legs and season them with salt on both sides.
  4. 4Cover the chicken legs with sunflower oil or melted goose fat.
  5. 5Cover the chicken legs with sunflower oil or melted goose fat.
  6. 6Cover the chicken legs with sunflower oil or melted goose fat.
  7. 7Add three cloves of garlic that are cut in half and bring this to a simmer.
  8. 8Add three cloves of garlic that are cut in half and bring this to a simmer.
  9. 9Add three cloves of garlic that are cut in half and bring this to a simmer.
  10. 10Turn down the heat and let it confit for three hours.
  11. 11Turn down the heat and let it confit for three hours.
  12. 12Turn down the heat and let it confit for three hours.
  13. 13Once cooked, take the chicken out and clean the meat off the bones.
  14. 14Once cooked, take the chicken out and clean the meat off the bones.
  15. 15Once cooked, take the chicken out and clean the meat off the bones.
  16. 16Cut one onion in half and clean it.
  17. 17Cut one onion in half and clean it.
  18. 18Cut one onion in half and clean it.
  19. 19Chop the onion.
  20. 20Chop the onion.
  21. 21Chop the onion.
  22. 22Glaze the onion in some oil.
  23. 23Glaze the onion in some oil.
  24. 24Glaze the onion in some oil.
  25. 25Take two cloves of garlic and cut it fine as well.
  26. 26Take two cloves of garlic and cut it fine as well.
  27. 27Take two cloves of garlic and cut it fine as well.
  28. 28Add it to the onion and season with some salt.
  29. 29Add it to the onion and season with some salt.
  30. 30Add it to the onion and season with some salt.
  31. 31Once it starts to color, add two grams of curry powder and pan-fry it for another two minutes.
  32. 32Once it starts to color, add two grams of curry powder and pan-fry it for another two minutes.
  33. 33Once it starts to color, add two grams of curry powder and pan-fry it for another two minutes.
  34. 34Cut five grams of chives fine.
  35. 35Cut five grams of chives fine.
  36. 36Cut five grams of chives fine.
  37. 37Add the chives to the pan with the chicken and 100 grams of cream cheese.
  38. 38Add the chives to the pan with the chicken and 100 grams of cream cheese.
  39. 39Add the chives to the pan with the chicken and 100 grams of cream cheese.
  40. 40Mix it.
  41. 41Mix it.
  42. 42Mix it.
  43. 43Let it cool down in your fridge.
  44. 44Let it cool down in your fridge.
  45. 45Let it cool down in your fridge.
  46. 46Once cooled, roll it into balls that are around 10 to 12 grams.
  47. 47Once cooled, roll it into balls that are around 10 to 12 grams.
  48. 48Once cooled, roll it into balls that are around 10 to 12 grams.
  49. 49Peel 200 grams of a floury potato and then cut 160 grams into even-sized pieces.
  50. 50Peel 200 grams of a floury potato and then cut 160 grams into even-sized pieces.
  51. 51Peel 200 grams of a floury potato and then cut 160 grams into even-sized pieces.
  52. 52Submerge them in water, season with a generous amount of salt and then boil until fully cooked.
  53. 53Submerge them in water, season with a generous amount of salt and then boil until fully cooked.
  54. 54Submerge them in water, season with a generous amount of salt and then boil until fully cooked.
  55. 55Drain the water and let them steam dry for five minutes.
  56. 56Drain the water and let them steam dry for five minutes.
  57. 57Drain the water and let them steam dry for five minutes.
  58. 58When still hot, press the potatoes through a fine sieve.
  59. 59When still hot, press the potatoes through a fine sieve.
  60. 60When still hot, press the potatoes through a fine sieve.
  61. 61Add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt.
  62. 62Add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt.
  63. 63Add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt.
  64. 64While stirring bring this to a boil.
  65. 65While stirring bring this to a boil.
  66. 66While stirring bring this to a boil.
  67. 67Add 200 grams of flour and cook the mixture for three to four minutes.
  68. 68Add 200 grams of flour and cook the mixture for three to four minutes.
  69. 69Add 200 grams of flour and cook the mixture for three to four minutes.
  70. 70Be sure to keep on mixing.
  71. 71Be sure to keep on mixing.
  72. 72Be sure to keep on mixing.
  73. 73Let it cool down out of the fridge.
  74. 74Let it cool down out of the fridge.
  75. 75Let it cool down out of the fridge.
  76. 76Make little discs of around 15 to 17 grams.
  77. 77Make little discs of around 15 to 17 grams.
  78. 78Make little discs of around 15 to 17 grams.
  79. 79Place the filling in the middle and gently form the dough to create the signature drop shape.
  80. 80Place the filling in the middle and gently form the dough to create the signature drop shape.
  81. 81Place the filling in the middle and gently form the dough to create the signature drop shape.
  82. 82Place a thyme bundle in every coxinha to give it a nice presentation.
  83. 83Place a thyme bundle in every coxinha to give it a nice presentation.
  84. 84Place a thyme bundle in every coxinha to give it a nice presentation.
  85. 85Cover the dough with a layer of flour, then a layer of beaten egg, and finally a layer of bread crumbs.
  86. 86Cover the dough with a layer of flour, then a layer of beaten egg, and finally a layer of bread crumbs.
  87. 87Cover the dough with a layer of flour, then a layer of beaten egg, and finally a layer of bread crumbs.
  88. 88Deep-fry the coxinhas at 170 degrees Celsius until golden brown.
  89. 89Deep-fry the coxinhas at 170 degrees Celsius until golden brown.
  90. 90Deep-fry the coxinhas at 170 degrees Celsius until golden brown.
  91. 91This takes around four minutes.
  92. 92This takes around four minutes.
  93. 93This takes around four minutes.
  94. 94Serve them with pink pepper mayonnaise, crispy chicken skin, and a beautiful fresh chicken broth.
  95. 95Serve them with pink pepper mayonnaise, crispy chicken skin, and a beautiful fresh chicken broth.
  96. 96Serve them with pink pepper mayonnaise, crispy chicken skin, and a beautiful fresh chicken broth.
  97. 97Peel a couple of waxy potatoes and trim both sides.
  98. 98Peel a couple of waxy potatoes and trim both sides.
  99. 99Peel a couple of waxy potatoes and trim both sides.
  100. 100If the potato is big enough, cut it in half.
  101. 101If the potato is big enough, cut it in half.
  102. 102If the potato is big enough, cut it in half.
  103. 103Cut the slices with a round cutter.
  104. 104Cut the slices with a round cutter.
  105. 105Cut the slices with a round cutter.
  106. 106Keep the trimmings for another recipe.
  107. 107Keep the trimmings for another recipe.
  108. 108Keep the trimmings for another recipe.
  109. 109Rinse them until the water is clear and then dry them on some kitchen paper.
  110. 110Rinse them until the water is clear and then dry them on some kitchen paper.
  111. 111Rinse them until the water is clear and then dry them on some kitchen paper.
  112. 112Pan-fry the potato rounds with some salt.
  113. 113Pan-fry the potato rounds with some salt.
  114. 114Pan-fry the potato rounds with some salt.
  115. 115Once golden on one side, turn them around and add some knobs of butter.
  116. 116Once golden on one side, turn them around and add some knobs of butter.
  117. 117Once golden on one side, turn them around and add some knobs of butter.
  118. 118Pan-fry until both sides are nice and golden.
  119. 119Pan-fry until both sides are nice and golden.
  120. 120Pan-fry until both sides are nice and golden.
  121. 121Add some demi-glace until the potatoes are halfway submerged.
  122. 122Add some demi-glace until the potatoes are halfway submerged.
  123. 123Add some demi-glace until the potatoes are halfway submerged.
  124. 124Also add four sprigs of thyme and two cloves of garlic that are cut in half.
  125. 125Also add four sprigs of thyme and two cloves of garlic that are cut in half.
  126. 126Also add four sprigs of thyme and two cloves of garlic that are cut in half.
  127. 127Cover the potatoes and let them cook for around 10 to 15 minutes.
  128. 128Cover the potatoes and let them cook for around 10 to 15 minutes.
  129. 129Cover the potatoes and let them cook for around 10 to 15 minutes.
  130. 130Once they're cooked, gently turn them around, turn off the heat, and let them cool down for another 10 minutes.
  131. 131Once they're cooked, gently turn them around, turn off the heat, and let them cool down for another 10 minutes.
  132. 132Once they're cooked, gently turn them around, turn off the heat, and let them cool down for another 10 minutes.
  133. 133Transfer the pommes fondant on a tray and glaze them with the demi-glace we just cooked them in.
  134. 134Transfer the pommes fondant on a tray and glaze them with the demi-glace we just cooked them in.
  135. 135Transfer the pommes fondant on a tray and glaze them with the demi-glace we just cooked them in.
  136. 136They're great with a beautiful duck breast, some green asparagus, and a tarragon sauce.
  137. 137They're great with a beautiful duck breast, some green asparagus, and a tarragon sauce.
  138. 138They're great with a beautiful duck breast, some green asparagus, and a tarragon sauce.

Ingredients

  • 2 chicken legs
  • 2 chicken legs
  • 2 chicken legs
  • 6 grams salt
  • 6 grams salt
  • 6 grams salt
  • 100 ml sunflower oil
  • 100 ml sunflower oil
  • 100 ml sunflower oil
  • 100 ml goose fat
  • 100 ml goose fat
  • 100 ml goose fat
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 1 onion
  • 1 onion
  • 1 onion
  • 10 ml oil
  • 10 ml oil
  • 10 ml oil
  • 2 grams curry powder
  • 2 grams curry powder
  • 2 grams curry powder
  • 5 grams chives
  • 5 grams chives
  • 5 grams chives
  • 100 grams cream cheese
  • 100 grams cream cheese
  • 100 grams cream cheese
  • 200 grams flour
  • 200 grams flour
  • 200 grams flour
  • 200 grams potatoes
  • 200 grams potatoes
  • 200 grams potatoes
  • 260 ml chicken stock
  • 260 ml chicken stock
  • 260 ml chicken stock
  • 30 grams butter
  • 30 grams butter
  • 30 grams butter
  • 8 sprigs thyme
  • 8 sprigs thyme
  • 8 sprigs thyme
  • 100 ml pink pepper mayonnaise
  • 100 ml pink pepper mayonnaise
  • 100 ml pink pepper mayonnaise
  • 2 crispy chicken skin
  • 2 crispy chicken skin
  • 2 crispy chicken skin
  • 100 grams bread crumbs
  • 100 grams bread crumbs
  • 100 grams bread crumbs
  • 1 egg
  • 1 egg
  • 1 egg
  • 100 ml demi-glace
  • 100 ml demi-glace
  • 100 ml demi-glace

Equipment

knifebowlpotwhiskscaleround cutterbaking paperdeep fryer