Coxinha

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This video recipe is not easy, but the dish is one of the best in the world. Brazilian coxinha, delicious potato croquettes. Prepared by John Smith, the chef of a popular Brazilian restaurant in New York, which, unfortunately, has closed down. It's a shame: John is a very talented guy.

Ingredients

Chicken fillet - 21.2 oz
Carrot - 1 piece
Onion - 2 pieces
Celery stalk - 3 pieces
Garlic - 2 cloves
Tomatoes - 1 piece
Mascarpone Cheese Unagrande - 2.8 oz
Water - 20 fl oz
Mashed Potatoes - 4.4 oz
Wheat Flour - 7.1 oz
Butter - 2.6 oz
Chicken Egg - 5 pieces
Breadcrumbs - 17.6 oz
Thyme - 5 sprigs
Parsley - to taste
Olive Oil - to taste
Scallions - 1.1 oz
Vegetable Oil - 1 qt
Milk - 3 fl oz
Salt - to taste

Step by Step guide

Step 1

Cut the onion, carrot, celery, and chicken into large pieces. Sauté in olive oil with sprigs of thyme. Then add 500 ml of water and simmer for 10-15 minutes.

Step 2

Chop the onion, garlic, and herbs. Peel the tomato, remove the seeds, and dice it into small cubes.

Step 3

Strain the chicken broth, add milk, butter, salt, and bring to a simmer over low heat.

Step 4

Add the puree and flour, and knead for 10 minutes over low heat. Then remove from heat and allow to cool.

Step 5

Sauté the boiled chicken in olive oil, season with salt and pepper, and add finely chopped onion, garlic, tomato, and herbs.

Step 6

Remove from heat, transfer to a blender, add mascarpone, and blend.

Step 7

Take a small amount of potato dough, knead it in your hands, roll it into a ball, flatten it into a disc, place the chicken filling on the disc, and shape it into a teardrop-shaped pie.

Step 8

Mix the eggs with 100 ml of water, then season with salt and pepper. Dredge the fish in flour, then dip it in the egg mixture, followed by coating it in breadcrumbs. Repeat the process with another dip in the eggs and then in the breadcrumbs.