Coxinha

Ingredients:

  • 1 cup onion, finely diced
  • 1 tablespoon garlic, minced
  • 1 tablespoon parsley, chopped
  • 1/2 tablespoon thyme, dried
  • 1 tablespoon Poblano pepper, diced finely
  • 2 cups poached chicken, pulled off the bone
  • 1 cup tomatoes, diced
  • 1/2 cup sherry vinegar
  • Coxinha
  • 7 Idaho® Russet potatoes, boiled or steamed, drained
  • 2 tablespoons garlic, finely diced
  • 1/4 cup flour
  • Egg wash as needed
  • Bread crumbs as needed
  • Toasted Cumin Aioli
  • 1 tablespoon cumin seed
  • 1 tablespoon lemon juice
  • 1/2 cup mayonnaise
  • Salt and pepper to taste

Directions:

  1. Saute onions, garlic herbs, and poblano pepper until tender.
  2. Add chicken tomatoes and vinegar; sauté until blended, about 15 minutes. Season to taste.
  3. Shape into teardrops 2 to 3 inches high and 2 inches wide at the base.
Coxinha
  1. Blend potatoes and garlic.
  2. Shape about 2 ounces of mixture into a patty 3-4 inches in diameter (with flour).
  3. Place approximately 1 ounce filling on patty and shape into a teardrop approximately 2-3 inches high.
  4. Brush with an egg wash, lightly bread with bread crumbs, and deep fry until golden brown.
  5. Serve with toasted cumin aioli.
Toasted Cumin Aioli
  1. Roast cumin and grind. Blend with other ingredients and then season to taste.
  2. Follow these steps to make this tear-shaped Idaho Potato Brazilian Appetizer: Shape about 2 ounces of coxinha mixture into a patty 3 to 4 inches in diameter, then place approximately 1 ounce of filling on top.
  3. Shape into a teardrop, approximately 2 inches wide at base and 2 to 4 inches high. Brush with egg wash, lightly bread with bread crumbs, and deep fry until golden brown.
  4. Serve with toasted cumin aioli.
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