One of Brazil’s favorite street snacks, coxinha is made by wrapping shredded chicken in mashed potato dough, shaping it like a small teardrop, coating it in bread crumbs, and frying it. Its small size makes it suitable for a lunchbox or late-night snack.
Shred the boiled chicken breast and mix it with the finely chopped onion, tomato paste, and salt.
Mash the boiled potatoes and knead them with the chicken broth and flour into a smooth dough.
Flatten pieces of dough in your palm and place the chicken filling in the center. Seal it into a teardrop shape, narrowing one end to a point.
Dip the shaped croquettes first in the beaten egg, then coat them in bread crumbs. Fry in hot olive oil for 5 minutes, until golden brown.
If the dough sticks to your hands, lightly flour your hands to make shaping the croquettes easier. Keep the frying oil at medium-high heat; oil that is too hot can burn the outside while leaving the inside undercooked. Allergens: wheat (gluten) and egg.
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