Effortless Chicken Potato Coxinha (Print Version)

# Ingredients:

→ Dough

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

→ Filling

07 - Chopped fresh parsley, as much as you'd like
08 - Salt and black pepper, throw in to taste
09 - 1 tablespoon water
10 - 4 tablespoons tomato sauce
11 - 2 tablespoons cream cheese
12 - 1 tablespoon paprika
13 - 1 finely chopped small onion
14 - 4 garlic cloves, minced
15 - 30 g unsalted butter
16 - 300 g boneless skinless chicken breasts (about 2 big pieces)

→ Breading and Frying

17 - Vegetable oil for deep frying
18 - Breadcrumbs—enough to coat all the pieces
19 - 120 ml whole milk

# Instructions:

01 - Grab each shaped piece and dunk it in milk, roll in breadcrumbs, and deep fry a few at a time in hot oil at 175°C. Let them turn nice and golden, roughly 3 to 4 minutes on each side. Once they're done, pop them on paper towels. Enjoy 'em while they're still hot.
02 - Take some dough (think golf ball-sized blobs), flatten them out keeping the middle thick. Scoop some filling inside, pull the sides up and pinch them closed, shaping a little teardrop. Keep the rest of the dough under plastic wrap as you go, so it doesn’t dry out.
03 - Pour the milk, the leftover broth, butter, salt, and mashed potatoes into a big pot. Heat it up till it starts to bubble, then toss the flour in bit by bit, stirring hard until it all comes together and leaves the sides of the pot. Give it about 5 to 7 minutes over the heat. Move the dough onto something oiled and leave it until it’s just warm to touch.
04 - Drop butter into a pan and cook onion on medium heat for a couple minutes. Toss in garlic and give it another two minutes. Next, add paprika, cream cheese, tomato sauce, chicken you just shredded, water, salt, pepper, and some parsley if you like. Stir well and let everything mix up and heat through, then take it off the burner to cool down.
05 - Put chicken breasts in broth or water, let it gently simmer for 10 minutes. Take the pot off the burner, rest for 5 minutes, then shred that chicken. Save the cooking liquid for the dough.

# Notes:

01 - Rub a bit of oil on your hands if the dough's sticking while you're shaping.
02 - Want extra crunch? Dip in a cornstarch and water mix instead of milk before the breadcrumbs.
03 - You can freeze the breaded coxinhas for two months max before frying them.
04 - If you want to say it right, it sounds like 'koh-SHEEN-yah'.

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