COXINHAS

Pronounced "co-sheen-yas", these little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means ‘little chicken thigh’ in Portuguese – because of their shape.

Why they’re on trend

This is the summer of Rio, so coxinhas are a great way to enjoy a taste of Brazil at home as you watch the Olympics, starting on 5 Aug.  Deep-fried and served with a squeeze of lime, or dipped in mayonnaise spiced up with hot sauce, they’re perfect with drinks.

How to make them

Ask any Brazilian for a coxinhas recipe and no two will be the same: with or without a bone, with or without potato, and different spices, shapes and sizes. David Ponte, co-founder of the Cabana Brazilian barbecue restaurants in Leeds, Manchester, Newcastle and London, shares his recipe.

Where to eat them

In Bristol, try them at the Brazilian Lounge. Fazenda, which has branches in Leeds, Liverpool and Manchester, offers beef coxinhas. In north London, Galpao, Made in Brasil and Barraco all feature coxinhas on their menus. At Floripa, in east London, they’re served in a samosa-style pastry.

Recipe

(David Ponte)

MAKES 14 coxinhas
PREPARATION 30 mins plus chilling
COOKING 1 hr

2 boneless, skinless chicken breasts (300-350g)
450g "floury potatoes (such as King Edward), peeled and quartered
2 tbsp olive oil
1 large onion, "finely chopped
4 tbsp Cabana spicy malagueta marinade (available at cabanabrasil.com) or Cholula hot sauce
100g plain "flour
2 eggs, lightly beaten
100g panko breadcrumbs
vegetable oil, for deep-frying
1/2 small pack "lat-leaf parsley,chopped

1- Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.

2- Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.

3- Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.

4-  Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.

By Sophie Godwin in "BBC GoodFood", UK, August 2016, pp.11-12. Adapted and illustrated do be posted by Leopoldo Costa .