A Taste of Brazil, Coxinha

Coxinha – Serves 6

5 Cups of Chicken Broth
2 Cups of Flour
3 Cups of Mashed Potato
1 Whole Chicken
2 Carrots, peeled and shredded
2 Onions, peeled and diced
2 Cloves of Garlic
2 Eggs
Juice of 1 lime
1 8-ounce packet of cream cheese
2 Cups of fine breadcrumbs
Cooking Oil
Sprig of Bay leaves


1. Slice the carrots, one onion and place in a pot with the broth.
2. Cook the whole chicken in the broth for 20 minutes on a low heat.
3. Remove the chicken from the broth, keeping the broth for use later on.
4. Finely slice and crush the onion and garlic then shallow fry till it goes light golden brown.
5. Remove the skin of the whole chicken, strip the meat of the bone and finely shred into small pieces.
6. Mix the onion and garlic with the shredded chicken, cream cheese and bay leaves then chill for an hour.
7. Mix together the chicken broth with the mashed potatoe and the flour, till it has a consistence of a light dough.
8. Make a dozen balls of the mashed potato flour mix, and in the middle use your thumb to hollow out the centre.
9. Fill the centre with the shredded chicken mix, then seal up the open end.
10. Break the eggs in a bowl and then after dropping the balls in the end roll them in the breadcrumbs to a thin coat.
11. Deep fry the balls in cooking oil, ensuring that they do not stick or burn

Allow to cool slightly, but serve crispy and still warm