Coxinhas

• boneless, skinless chicken breast fillet↗2

  (300-350g)

• starchy potatoes↗450g g

  (e.g., King Edward), peeled and quartered

• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• spicy Cabana malagueta marinade↗4 tbsp tbsp

  (available at cabana-brasil.com) or Cholula sauce

• all-purpose flour↗100g g
• eggs↗2

  lightly beaten

• panko breadcrumbs↗100g g

  bread crumbs

• vegetable oil↗

  for deep frying

• flat-leaf parsley↗½ small pack

  chopped

Step-by-step instructions

1. 1

   Fill a pot with salted water, bring to a boil, then reduce to a gentle simmer. Carefully steam the chicken for 10 minutes. Remove from heat, cover and cook for another 10‑15 minutes until done. Using a slotted spoon, remove the chicken and let it cool. Reserve the broth.

2. 2

   Bring the liquid to a boil, add the potatoes and simmer over low heat for 15‑20 minutes until tender. Drain the water, let the potatoes dry, then mash and season.

3. 3

   Meanwhile, heat olive oil in a pan, add the onion and braise over medium‑low heat for 8‑10 minutes. For shaping: shred the chicken in a bowl, combine with the mashed potatoes, onion and marinade, taste and adjust seasoning. With damp hands, shape about 50 g of the mixture into a teardrop shape. Place them upright on a plate and repeat with the remaining mixture. Coat each piece in flour, egg and panko. Cover with film and chill for at least 1 hour.

4. 4

   Heat vegetable oil in a deep fryer or large pot to 170 °C (or until a piece of bread browns in 30 seconds). Fry in batches for 3‑4 minutes until golden, turning once or twice. Remove and drain on paper towels. Serve warm, sprinkled with chopped parsley.