Coxinhas - Brazilian Fried Potato Croquettes

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the chicken. Butterfly the chicken breasts by cutting them in half widthwise, then gently pound them out to uniform thickness of about 1-2 cm.
   ▶ ≈2:17
2. 2
   Heat the chicken stock to just shy of boiling (about 200°F), add the chicken breasts, cover, and remove from heat. Let the residual heat cook the chicken for 10-15 minutes until it reaches 155°F internally. Allow to cool completely.
   ▶ ≈3:18
3. 3
   Once cooled, shred the chicken by hand into bite-sized pieces. Remove any connective tissue and fat.
   ▶ ≈10:36
4. 4
   Peel the potato and cut into 1-inch chunks. Cover with cold water and simmer until completely tender, about 13 minutes, until easily pierced with a knife.
   ▶ ≈8:57
5. 5
   Drain the potatoes and return to the pot over low heat. Add about 1 cup of reserved chicken stock and mash thoroughly until smooth, or use an immersion blender.
   ▶ ≈11:48
6. 6
   Add 1 cup of milk and 2 tbsp of butter, bring to a simmer. Add 225g flour and stir to combine. Keep at medium-low heat and cook for about 5 minutes, stirring constantly, until you have a thick cohesive dough that pulls away from the sides but doesn't stick to the spoon.
   ▶ ≈13:04
7. 7
   Transfer the dough to a light metal bowl and cover directly with plastic wrap. Allow to cool to a handleable temperature (about 20-30 minutes).
   ▶ ≈15:01
8. 8
   Add 2 tbsp of butter to a non-stick skillet over medium heat and melt until foaming subsides. Add the roughly chopped onion and cook for about 5 minutes until softened and lightly browned.
   ▶ ≈15:41
9. 9
   Reduce heat and add the minced garlic, cooking for about 1 minute. Add 1/4 tsp paprika and let it toast. Turn off heat and add a pinch of cayenne pepper off the heat to avoid aerosolizing the spice.
   ▶ ≈19:56
10. 10
    Add 4 oz of room-temperature cream cheese (cut into cubes) and stir until melted and fully combined. Use very low heat if needed to help it melt.
    ▶ ≈21:05
11. 11
    Add the shredded chicken and warm through gently. Season with salt and black pepper. Once cooled completely, add the thinly sliced greens from 3 scallions and chopped fresh parsley.
    ▶ ≈21:48
12. 12
    Taste and adjust seasoning. Add about 1/2 tsp total of poultry seasoning, a pinch of salt, and stir to combine well. The filling is now ready.
    ▶ ≈22:58
13. 13
    Prepare Molho de Rosso sauce: combine 1/4 cup mayo with 2 tbsp ketchup, add 1/2 clove grated garlic, 1 tsp lime juice, 1/4 tsp cumin, and 1/8 tbsp chili de arbol powder. Add a pinch of salt and whisk to combine. Refrigerate until ready to use.
    ▶ ≈24:42
14. 14
    Begin shaping. Pinch off a golf ball-sized amount of dough and press it into a disc about half a centimeter thick. Add about 2 tbsp of filling and wrap the dough around it, ensuring no gaps.
    ▶ ≈26:04
15. 15
    Form the dough into a cone or pear shape. Pinch off excess dough at the top and add it back to the main dough. Ensure no gaps on the sides or top, pressing gently to seal. Repeat until all dough and filling are used.
    ▶ ≈26:46
16. 16
    Wrap the formed coxinhas tightly with plastic wrap and refrigerate for at least a few hours or overnight.
    ▶ ≈28:32
17. 17
    Prepare for breading. Combine water with breadcrumbs in a bowl. Dip each coxinha in water until thoroughly coated, then roll in the breadcrumbs, pressing gently to ensure full coverage. Optional: double bread by repeating the water and breadcrumb steps.
    ▶ ≈29:15
18. 18
    Heat oil for deep frying to 325-350°F. Carefully transfer the breaded coxinhas into the oil. If they expand and crack, lower the temperature to 325°F. Ensure they are completely submerged and do not rest too long on the bottom.
    ▶ ≈31:03
19. 19
    Fry until golden brown and the internal temperature reaches 155°F. Transfer to paper towels to drain excess oil.
    ▶ ≈32:24
20. 20
    Allow to rest for a moment to cool slightly. Serve with the Brazilian sauce (Molho de Rosso) on the side.
    ▶ ≈33:55