Brazilian Coxinha with Pink Pepper Mayo and Tapioca Broth

Steps

1. **Chicken Filling Preparation:**
2. 1. Take two chicken legs and remove the skin; keep the skin in the fridge for later.
3. 2. Season the legs with salt on both sides.
4. 3. Transfer the legs into a pan and cover them with sunflower oil or melted goose fat.
5. 4. Add three cloves of garlic cut in half to the pan.
6. 5. Bring the oil to a simmer, then turn down the heat to the lowest setting for around 3 hours until the meat is falling off the bone.
7. 6. Once cooked, take the chicken out of the oil and clean the meat off the bones; taste test.
8. 7. Set the cleaned chicken aside.
9. **Filling Base Preparation:**
10. 8. Cut one onion in half and chop it finely.
11. 9. Add a drizzle of oil to a hot pan, add the chopped onion, and season with salt.
12. 10. Add two cloves of garlic cut fine to the onion.
13. 11. Once the onion starts to color, add 2 g of paprika powder and fry for another 2 minutes.
14. 12. Turn off the heat.
15. **Filling Assembly:**
16. 13. Cut 5 g of chicken thigh finely (keeping some texture).
17. 14. Add the chopped chicken, 100 g of cream cheese to the pan with the cooked onion mixture.
18. 15. Mix by hand or using a hand mixer until combined.
19. 16. Cover and let it cool down in the fridge.
20. 17. Once cold, roll the filling into bowls around 10 to 12 g each and keep them refrigerated.
21. **Dough Preparation:**
22. 18. Peel 200 g of fluffy potato and cut 160 g into even sized pieces.
23. 19. Submerge the potato pieces in cold water and season with a generous amount of salt.
24. 20. Bring the water to a boil and boil until the potatoes are fully cooked.
25. 21. Drain the water, let them steam dry for around 5 minutes.
26. 22. Once dry and still hot, press the cooked potato through a fine sieve using a ladle or spatula.
27. 23. Add 260 g of chicken stock, 30 g of butter, and 3 g of salt to the mashed potato mixture while stirring.
28. 24. Bring this mixture to a boil, then add 200 g of flour and cook for 3 to 4 minutes, ensuring you keep mixing to create an even dough.
29. 25. Transfer into a bowl, cover, and let it cool down out of the fridge.
30. **Optional Thyme Bundles:**
31. 26. While the dough cools, bind sprigs of thyme together using cooking rope (not synthetic) and cover the bundle twice.
32. **Assembly and Breading:**
33. 27. Take the cooled dough and make little discs around 15 to 17 g each.
34. 28. Place a chicken bowl in the middle of the disc, gently form the dough together to create the signature drop shape, ensuring it is completely airtight.
35. 29. Place a thyme bundle inside the coxinha (optional).
36. 30. Bread them by coating first with flour, then beaten egg, and finally breadcrumbs (or panko for extra crispiness).
37. 31. Keep the coated pieces in the fridge until ready to fry.
38. **Chicken Skin Crumble:**
39. 32. Place chicken skin on a silicon sheet, season with salt, cover with another sheet, and add a metal tray.
40. 33. Bake at 160° C for 40 to 45 minutes until golden brown and crispy.
41. 34. Let it cool down, chop into a fine crumble, spread on kitchen paper, and keep dry and covered.
42. **Pink Pepper Mayonnaise:**
43. 35. Mix 40 g of egg yolk with 5 g of pink pepper, 10 g of mustard, 2 g of wasabi, 4 drops of tabasco, 20 g of lime juice, and 3 g of salt.
44. 36. Blend until smooth.
45. 37. Add 200 g of neutral oil (sunflower oil) and blend until fully emulsified.
46. 38. Transfer into a piping bottle and keep in the fridge.
47. **Tapioca Pearls:**
48. 39. Boil 50 g of tapioca pearls in salted water for 10 minutes until soft-boiled.
49. 40. Drain the water, transfer the pearls to a bowl, and directly add 50 g of ponzu sauce, 50 g of sisu, 20 g of soy sauce, and 100 g of chicken stock.
50. 41. Gently mix and let it set in the fridge for a couple of hours.
51. **Tapioca Broth:**
52. 42. Pour 1 liter of rich chicken stock into a pan and reduce it by 50%.
53. 43. Turn off the heat, add 50 g of bonito flakes, 50 g of sisu, and 20 g of lime juice.
54. 44. Mix with soy sauce and season to taste.
55. 45. Pass the broth through a fine sieve.