Brazilian Coxinhas

To make the stock: To large pot, add the chicken breasts, peeled and chopped potatoes, peeled and chopped carrots, fresh herb sprigs, bay leaves, water and salt. Bring to a boil and reduce heat to a simmer. Continue simmering for about 25 minutes or until the chicken is fully cooked through (internal temperature should be 165 degree’s).

Strain the stock (reserving the liquid) and remove the cooked chicken, potatoes and carrots setting them aside to allow the chicken to cool. Discard cooked herbs.

Measure the stock amount and add additional stock (if needed) to equal four cups, set aside.

To make the dough: Add the freshly made stock to a large pot. Mash the cooked potatoes and add them to the pot with the stock. Bring to a boil and remove the pot from the heat.

Immediately add the flour to the pot and stir to incorporate. The flour will create a large clump of dough. If needed, return to the heat and continue stirring until the dough mass is no longer sticky and fully clumps together.

Transfer the freshly made dough to a clean work surface and using a a large spoon, fold and knead the dough until it is smooth. Be careful because the dough is hot, use your large spoon to fold the dough so you don’t burn your fingers.

When the dough is smooth, cover with plastic wrap and refrigerate until ready to use.

To make the filling: Add the cooked chicken breasts to your food processor with the plastic dough blade attached. Pulse until the chicken is shredded. If you don’t have a food processor, shred the cooled chicken with forks or by hand.

Heat a large sauté pan on the stove adding enough olive oil to lightly coat the bottom of the pan.

Add the finely diced onion, minced garlic and diced tomato to the pan and sauté until fragrant (about 1 minute).

Add the remaining ingredients to the pan and sauté for about 5 minutes to make sure the cream cheese has melted and fully incorporated into the chicken mixture.

Taste and adjust for salt and pepper, set aside until ready to fill the coxinhas. If not using the filling right away, cover and refrigerate until ready to use.

To fill and fry your coxinhas: Divide the cooled coxinha dough into about 16 equal portions, rolling each portion into a smooth ball of dough. If you want smaller or larger coxinhas you can adjust dough portions accordingly.

Take a prepared dough portion into you hand and gently flatten the dough either using a rolling pin or your hands.

Spoon a portion of the prepared filling (about 1 tbsp) into the center of the flattened dough.

Bring the edges of the dough together and gently press them together forming a point. Remove excess dough. The final shape should resemble or chicken drumstick or a large droplet, large round bottom and pointed at the top.

Heat the oil to 350-375 degree’s.

Once the coxinhas are filled shaped, dredge them in flour, dip in the egg mixture and dredge in the bread crumbs to coat. If desired, you can freeze the coxinhas at this point and thaw and fry them at a future time.

Fry the prepared coxinhas until the are golden brown. Remove from the frying oil, allow them to cool, serve and enjoy!