Brazilian Chicken Potato Coxinha (Print Version)

# Ingredients:

→ Dough

01 - 450 g sifted all-purpose flour
02 - 625 g peeled and mashed potatoes (2 large)
03 - 50 g unsalted butter
04 - 1 tablespoon salt
05 - 450 ml chicken broth or water
06 - 450 ml whole milk

→ Filling

07 - 2 tablespoons cream cheese
08 - 1 tablespoon paprika
09 - Salt and black pepper to taste
10 - Chopped fresh parsley to taste
11 - 4 tablespoons tomato sauce
12 - 30 g unsalted butter
13 - 1 finely chopped small onion
14 - 1 tablespoon water
15 - 300 g boneless skinless chicken breasts (2 large)
16 - 4 minced garlic cloves

→ Breading and Frying

17 - Breadcrumbs as needed
18 - Vegetable oil for frying
19 - 120 ml whole milk

# Instructions:

01 - Pour broth or water into a pot, and set in chicken breasts. Let them cook gently for 10 minutes. Once done, rest for five minutes before shredding. Remember to keep the leftover liquid.
02 - Melt the butter and toss in chopped onion. Give it about two minutes to soften. Now add garlic and let it go for another couple of minutes. Drop in paprika, stir in cream cheese, tomato sauce, chicken, water, your salt and pepper, and the chopped parsley. Mix until heated through, take it off the stove, and cool it down a bit.
03 - Toss milk, some of that broth, salt, butter, and smashed potatoes into a big pot. Let it start steaming, then shake in the flour bit by bit and keep stirring. You're done when the dough comes together and doesn't stick to the pot, about five to seven minutes. Flip it out onto a lightly-oiled spot, and let it cool down till you can handle it.
04 - Break off chunks of dough, golf-ball sized or so. Squash each piece flat, keeping the center thick. Pile a spoonful of filling in, pull the sides up and pinch them closed into a pointy shape. Don't forget to cover the rest of the dough while you work.
05 - Dunk each one in milk, then roll around in breadcrumbs. Heat up oil to 175°C and fry a few at once. Flip after three or four minutes when you see them turning golden. Let excess oil drain on some paper towels and hand them out hot.

# Notes:

01 - Rub a little oil onto your hands so the dough doesn't get all sticky.
02 - Want a crisper outside? Use a cornstarch and water dip in place of the milk before breading.
03 - Freeze after breading but before frying—they'll keep about two months like this.
04 - Say it like 'koh-SHEEN-yah' if you're not sure how it's pronounced.

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