Coxinha with potato dough in the airfryer: find out how to do it

Coxinha with potato dough in the airfryer: discover how to make it and save calories by eliminating the traditional frying process

Coxinha with potato dough, crispy on the outside and stuffed with juicy chicken. A no-fry version of a classic adapted to be prepared in the Airfryer

Recipe for 2 people.

Classic (no restrictions)

Preparation: 02:00 + time to prepare more portions + freezing time

Interval: 00:40

TOOLS

1 pressure cooker, 1 kettle, 1 cutting board(s), 1 colander(s), 1 bowl(s), 1 pan(s), 1 skimmer, 1 baking tray or tray, 3 deep plate(s) (for breading), 1 potato masher (optional), 1 pan(s), 1 auxiliary bowl or plate

EQUIPMENT

microwave + fryer + conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Chicken Stuffing for Coxinha Ingredients:

– 225 g chicken breast

– lemon to taste, to season the chicken

– salt to taste

– pepper to taste

– bay leaves to taste

– 1/2 tablespoon(s) olive oil

– 1/4 large onion, diced

– 1 clove(s) garlic, minced

– 1/2 tomato, skinned and seeded, chopped

– 1/2 tablespoon(s) of tomato paste (or ready-made tomato sauce)

– 1/4 piece(s) of chili pepper, chopped

– 500 ml of boiling water or enough to cover + a little to blanch the carcass

– chopped parsley to taste

– chopped green onion to taste

Ingredients COXINHA – Potato paste:

– 1 potato(s), weighing approximately 125 g each, peeled, cooked and mashed (purée)

– 150 g wheat flour (added little by little) + a little more if necessary

– 1 cup(s) chicken broth – reserved for cooking the chicken (or milk)

– 2 1/2 tablespoons powdered milk – (if using chicken broth) (optional)

– 1/2 tablespoon(s) unsalted butter

– salt to taste (adjust according to the salt in the chicken broth)

Ingredients FOR THE BREADING (AIRFRYER):

– 1/2 egg unit – beaten – or enough

– salt to taste

– pepper to taste

– breadcrumbs to taste

Ingredients FOR SPRAYING OR BRUSHING

– oil to taste

Ingredients TO ACCOMPANY (OPTIONAL)

– pepper sauce to taste (optional)

PREPARATION:

1. Estimated yield: The recipe yields approximately 9 medium thighs (50 g each: 35 g of dough + 15 g of filling).
2. Put a small pot of water on to boil to blanch the carcass and use it to cook the chicken.
3. Separate the utensils and ingredients for the recipe.
4. Debone the chicken breast and set the carcass aside. Cut the chicken into cubes. Season with salt, pepper and lemon juice.
5. Blanch the carcass in boiling water for 1 to 2 minutes, then drain and discard the water. This will help remove impurities from the chicken and ensure a cleaner broth.
6. Chop the onion(s), the garlic clove(s), the chili pepper(s).
7. Boil water in a pan, make an x ​​with a knife on the bottom of the tomatoes and boil for 3 minutes, long enough for the skin to wrinkle. Blanch in cold water and remove the skin. Chop and reserve.
8. Peel and cook the potatoes: Place them in a plastic bag and microwave for about 5 minutes or until soft. Adjust the time until you get the desired consistency.

PREPARATION:

Coxinha in the Airfryer – Chicken Stuffing:

1. Heat a pressure cooker over medium heat and add olive oil. Sauté the seasoned chicken cubes until lightly browned.
2. Remove the chicken and set aside on a serving platter.
3. Return the chicken to the pan, including the seared carcass, and add the bay leaf. Cover with boiling water and cook for 20 minutes after coming to pressure.

Potato paste – mashed potatoes:

1. Remove the potatoes from the microwave.
2. Drain them and mash them well, while still hot/warm, until they form a puree.
3. Allow the mashed potatoes to cool slightly before mixing them with the milk and butter.

CHICKEN FILLING – CONTINUITY:

1. Once the estimated cooking time for the stuffing has elapsed, remove the pressure, discard the carcass and place the chicken on a cutting board.
2. Strain the chicken broth through a sieve and reserve it for the pasta.
3. Shred the chicken using two forks.
4. Heat a pan with a drizzle of olive oil. Fry the chopped onion until it becomes transparent and add the garlic clove and chopped chili pepper.
5. Add the chopped tomato(s) and the tomato paste.
6. Season with salt and pepper.
7. Mix well. Turn off the heat and add the chopped parsley and chives.
8. Transfer to a bowl. Let it cool.

POTATO PASTA – COXINHA:

1. In a pan, heat the milk (or the broth resulting from cooking the chicken with the powdered milk) together with the butter and salt. Once it boils, add the mashed potatoes and mix.
2. Off the heat, gradually add the wheat flour.
3. Cook over low heat, stirring constantly, until the dough pulls away from the bottom of the pan and becomes firm but soft.
4. If necessary, add a little more flour to adjust the consistency. The dough should be firm but soft and retain moisture.
5. Remove from heat and let cool slightly.
6. Then, work the dough a little to make sure it is smooth and even before shaping it.
7. Cover with cling film to prevent a skin from forming.
8. Allow to cool to begin the shaping process.

Coxinha with potato dough in the Airfryer – Shape, bread and freeze:

1. Divide the dough into equal portions (about 35 g each). Moisten your hands with water or a little oil.
2. Roll out into a disc shape with greased or dampened hands.
3. Place the filling in the center (about 15g)
4. Form the thighs: close the disc, squeezing it well and then shape it into a thigh, thinning the ends and smoothing them.
5. Arrange the thighs on a greased serving platter.

Coxinha – Breading and Freezing:

1. To bread: Beat the egg(s) in a deep dish, season with salt and pepper and divide the breadcrumbs between two bowls, for a double coating.
2. Lightly coat the thighs in breadcrumbs, then coat in beaten egg(s) with salt and pepper, and finally coat in breadcrumbs again. When coating for the second time, press lightly to ensure that they adhere well, preventing them from coming loose during the process in the Airfryer.
3. Set the thighs aside on a baking sheet lined with parchment paper and place in the freezer for at least 1 hour, making sure the thighs are completely frozen before cooking.

Coxinha in the Airfryer – Cooking:

1. Preheat the Airfryer to 160°C for 5 minutes.
2. Remove the thighs from the freezer. Make sure to spray or brush the oil evenly over the entire surface, including the ends, to ensure even browning.
3. Place the drumsticks in the Airfryer basket without overlapping them, leaving space between them so that the hot air can circulate properly. If the number of drumsticks exceeds the capacity of the Airfryer, divide them into several stages.
4. Cook the thighs in the Airfryer in two steps:

• Place the basket in the drawer and insert it into the appliance preheated to 160ºC and cook in the oven for 15 minutes to defrost.
• Raise the temperature to 180ºC and continue cooking until golden and crispy on the outside, about 5-8 minutes.

5. Remove the drawer and turn off the appliance.

FINALIZATION AND ASSEMBLY:

1. Serve thighs with potato mixture in the airfryer immediately, accompanied by pepper sauce (optional).

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.