Coxinha | Brazilian chicken croquettes

A firm favourite found all over the country with many different f lavours. Formed into a teardrop, covered in breadcrumbs and deep fried for an easy-to-dip snack

Serves 4

350g chicken breast

1 chicken stock cube

450g potato, peeled and quartered

2 tbsp olive oil

½ onion, grated

1 medium tomato, finely chopped

For the dough:

10g butter 450ml stock 300ml milk 200g plain flour

For the coating:

1 egg, beaten

100g fine panko breadcrumbs

1 ltr vegetable oil, for frying

1 Add the chicken to a large saucepan, cover with water and add the stock cube. Bring to the boil, then simmer for 25 mins.

2 Remove the chicken from the pan and set aside. Using the same water add the potatoes and simmer for 25 mins or until a skewer inserts easily.

3 Allow to cool and then mash the potato and shred the chicken (either in a food processor or with forks).

4 Heat the olive oil in a frying pan, add the onion and fry for 5 mins, or until soft. Add the tomatoes, stir, then add the chicken and mash. Season and cook for 8 mins, stirring often. Remove from the heat and allow to cool.

5 To make the dough, add the butter, stock and milk to a pan and bring to the boil. Reduce to a simmer then season and add the flour, mixing continuously for 2-3 mins until a soft dough forms. Remove from the heat and allow to cool.

6 For consistency in size and frying time, you can make each ball of dough 35g, then roll it out on a floured surface into a thin disc. Weigh out 17g of the chicken filling and place that into the centre of the dough. Place the dough disc and filling onto the palm of your hand and, with your other hand, fold up the dough around the filling to form a tear drop shape and place onto a clean plate. Repeat until all the dough and filling is used.

7 Line a baking sheet with baking paper. Meanwhile, season the egg and add the breadcrumbs to a flat plate. Dip each croquette in the egg, then roll in breadcrumbs. Place it upright on the baking sheet. (Save a little dough to test the oil). Stop here if you want to freeze them – they can be cooked from frozen for 4-5 mins each side, or until golden.

8 When all are coated, heat the veg oil in a deep pan – add enough so that it'll be deeper than the croquettes. Either use a thermometer to heat to 180C or once you think it’s hot enough, add the test dough and see if it browns in 20 secs.

9 Depending on your pan size, cook

2–3 croquettes at a time for 2–3 mins on each side, or until golden brown. Remove with a slotted metal spoon and drain on kitchen paper. Serve hot. »