Brazilian Coxinha’s

Name: Brazilian Coxinha’s
Total time: 305 min
Cuisine: Brazilian
Ingredients: 2 chicken legs; 6 grams salt; 100 ml sunflower oil; 100 ml goose fat; 5 cloves garlic; 1 onion; 10 ml oil; 2 grams curry powder; 5 grams chives; 100 grams cream cheese; 200 grams flour; 200 grams potatoes; 260 ml chicken stock; 30 grams butter; 8 sprigs thyme; 100 ml pink pepper mayonnaise; 2 crispy chicken skin; 100 grams bread crumbs; 1 egg; 100 ml demi-glace

5h 5m

Serves 1

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Brazilian Coxinha’s

tiktok.com

5h 5m

Serves 1

Directions

1Remove the skin from two chicken legs and season them with salt on both sides.
2Cover the chicken legs with sunflower oil or melted goose fat.
3Add three cloves of garlic that are cut in half and bring this to a simmer.
4Turn down the heat and let it confit for three hours.
5Once cooked, take the chicken out and clean the meat off the bones.
6Cut one onion in half and clean it.
7Chop the onion.
8Glaze the onion in some oil.
9Take two cloves of garlic and cut it fine as well.
10Add it to the onion and season with some salt.
11Once it starts to color, add two grams of curry powder and pan-fry it for another two minutes.
12Cut five grams of chives fine.
13Add the chives to the pan with the chicken and 100 grams of cream cheese.
14Mix it.
15Let it cool down in your fridge.
16Once cooled, roll it into balls that are around 10 to 12 grams.
17Peel 200 grams of a floury potato and then cut 160 grams into even-sized pieces.
18Submerge them in water, season with a generous amount of salt and then boil until fully cooked.
19Drain the water and let them steam dry for five minutes.
20When still hot, press the potatoes through a fine sieve.
21Add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt.
22While stirring bring this to a boil.
23Add 200 grams of flour and cook the mixture for three to four minutes.
24Be sure to keep on mixing.
25Let it cool down out of the fridge.
26Make little discs of around 15 to 17 grams.
27Place the filling in the middle and gently form the dough to create the signature drop shape.
28Place a thyme bundle in every coxinha to give it a nice presentation.
29Cover the dough with a layer of flour, then a layer of beaten egg, and finally a layer of bread crumbs.
30Deep-fry the coxinhas at 170 degrees Celsius until golden brown.
31This takes around four minutes.
32Serve them with pink pepper mayonnaise, crispy chicken skin, and a beautiful fresh chicken broth.
33Peel a couple of waxy potatoes and trim both sides.
34If the potato is big enough, cut it in half.
35Cut the slices with a round cutter.
36Keep the trimmings for another recipe.
37Rinse them until the water is clear and then dry them on some kitchen paper.
38Pan-fry the potato rounds with some salt.
39Once golden on one side, turn them around and add some knobs of butter.
40Pan-fry until both sides are nice and golden.
41Add some demi-glace until the potatoes are halfway submerged.
42Also add four sprigs of thyme and two cloves of garlic that are cut in half.
43Cover the potatoes and let them cook for around 10 to 15 minutes.
44Once they're cooked, gently turn them around, turn off the heat, and let them cool down for another 10 minutes.
45Transfer the pommes fondant on a tray and glaze them with the demi-glace we just cooked them in.
46They're great with a beautiful duck breast, some green asparagus, and a tarragon sauce.

Ingredients

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

Equipment

knifebowlpotwhiskscaleround cutterbaking paperdeep fryer

Brazilian Coxinha’s

5h 5m

Serves 1

tiktok.com

Brazilian Coxinha’s

tiktok.com

5h 5m

Serves 1

Directions

1Remove the skin from two chicken legs and season them with salt on both sides.
2Cover the chicken legs with sunflower oil or melted goose fat.
3Add three cloves of garlic that are cut in half and bring this to a simmer.
4Turn down the heat and let it confit for three hours.
5Once cooked, take the chicken out and clean the meat off the bones.
6Cut one onion in half and clean it.
7Chop the onion.
8Glaze the onion in some oil.
9Take two cloves of garlic and cut it fine as well.
10Add it to the onion and season with some salt.
11Once it starts to color, add two grams of curry powder and pan-fry it for another two minutes.
12Cut five grams of chives fine.
13Add the chives to the pan with the chicken and 100 grams of cream cheese.
14Mix it.
15Let it cool down in your fridge.
16Once cooled, roll it into balls that are around 10 to 12 grams.
17Peel 200 grams of a floury potato and then cut 160 grams into even-sized pieces.
18Submerge them in water, season with a generous amount of salt and then boil until fully cooked.
19Drain the water and let them steam dry for five minutes.
20When still hot, press the potatoes through a fine sieve.
21Add 260 grams of chicken stock, 30 grams of butter and 3 grams of salt.
22While stirring bring this to a boil.
23Add 200 grams of flour and cook the mixture for three to four minutes.
24Be sure to keep on mixing.
25Let it cool down out of the fridge.
26Make little discs of around 15 to 17 grams.
27Place the filling in the middle and gently form the dough to create the signature drop shape.
28Place a thyme bundle in every coxinha to give it a nice presentation.
29Cover the dough with a layer of flour, then a layer of beaten egg, and finally a layer of bread crumbs.
30Deep-fry the coxinhas at 170 degrees Celsius until golden brown.
31This takes around four minutes.
32Serve them with pink pepper mayonnaise, crispy chicken skin, and a beautiful fresh chicken broth.
33Peel a couple of waxy potatoes and trim both sides.
34If the potato is big enough, cut it in half.
35Cut the slices with a round cutter.
36Keep the trimmings for another recipe.
37Rinse them until the water is clear and then dry them on some kitchen paper.
38Pan-fry the potato rounds with some salt.
39Once golden on one side, turn them around and add some knobs of butter.
40Pan-fry until both sides are nice and golden.
41Add some demi-glace until the potatoes are halfway submerged.
42Also add four sprigs of thyme and two cloves of garlic that are cut in half.
43Cover the potatoes and let them cook for around 10 to 15 minutes.
44Once they're cooked, gently turn them around, turn off the heat, and let them cool down for another 10 minutes.
45Transfer the pommes fondant on a tray and glaze them with the demi-glace we just cooked them in.
46They're great with a beautiful duck breast, some green asparagus, and a tarragon sauce.