Potato Bread and Chicken Coxinha
Indulge in these delightful healthy snacks featuring fluffy potato bread stuffed with savory ground meat and crispy chicken coxinha wrapped in a rich potato dough. Perfect for satisfying your cravings, these treats are not only delicious but also made with wholesome ingredients. Get ready to impress your taste buds with this mouthwatering duo!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 250g of cooked potato (can be English or sweet potato) (8.82 oz)
- 500g of cooked English potato (17.6 oz)
- Salt, black pepper, and rosemary to taste
🥩Meat & Seafood(1)
- 300g of shredded chicken (0.66 lbs)
🥛Dairy & Eggs(2)
- 1 egg
- 60g of mozzarella cheese (2.12 oz)
🫙Pantry Staples(3)
- 1 tablespoon of baking powder (15 ml)
- 3 tablespoons of flour (I use oat flour) (45 ml)
- 6 tablespoons of oat flour (90 ml)
🧂Spices & Seasonings(1)
- Seasonings for the potato dough (turmeric, curry, and smoked paprika)
📦Other(1)
- 1 package of magic toast (or breadcrumbs, panko, or cornmeal)breadcrumbs, panko, or cornmeal
👨🍳 Instructions
- 1
For the potato bread, cook the potatoes in the microwave until dry, mash them, and mix with egg, oat flour, baking powder, and seasonings until a homogeneous dough forms.
- 2
Shape the dough into balls, fill with ground meat, and bake at 180 degrees Celsius for 20-30 minutes.
- 3
For the chicken coxinha, mash the cooked potatoes and mix with oat flour and seasonings, then fill with shredded chicken and mozzarella.
- 4
Shape into coxinhas, coat with magic toast, and bake at 180 degrees Celsius for 12-15 minutes.
💡 Pro Tips
- ✓Microwave potatoes at 80% power for 8-10 minutes instead of full power to prevent uneven cooking that creates hard spots and gummy starches in your dough.technique80% power, 8-10 minutes
- ✓Let mashed potatoes cool to 60-70°C before adding egg to prevent protein coagulation that would create lumpy, curdled dough texture.timing60-70°C
- ✓Use a 3:1 ratio of potato to oat flour by weight because oat flour absorbs 25% more moisture than wheat flour, requiring less binding liquid.ingredient3:1 ratio, 25% more absorption
- ✓Preheat your baking stone or heavy sheet pan to 200°C before placing shaped items to create immediate bottom crust formation and prevent soggy bottoms.equipment200°C preheated surface
- ✓Rest filled coxinha shapes for 15 minutes in refrigerator before coating to firm the potato dough and prevent filling leakage during baking.timing15 minutes refrigeration
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Potato Bread and Chicken Coxinha
Indulge in these delightful healthy snacks featuring fluffy potato bread stuffed with savory ground meat and crispy chicken coxinha wrapped in a rich potato dough. Perfect for satisfying your cravings, these treats are not only delicious but also made with wholesome ingredients. Get ready to impress your taste buds with this mouthwatering duo!
📝 Ingredients
Serves 6🥬Fresh Produce(3)
- 250g of cooked potato (can be English or sweet potato) (8.82 oz)
- 500g of cooked English potato (17.6 oz)
- Salt, black pepper, and rosemary to taste
🥩Meat & Seafood(1)
- 300g of shredded chicken (0.66 lbs)
🥛Dairy & Eggs(2)
- 1 egg
- 60g of mozzarella cheese (2.12 oz)
🫙Pantry Staples(3)
- 1 tablespoon of baking powder (15 ml)
- 3 tablespoons of flour (I use oat flour) (45 ml)
- 6 tablespoons of oat flour (90 ml)
🧂Spices & Seasonings(1)
- Seasonings for the potato dough (turmeric, curry, and smoked paprika)
📦Other(1)
- 1 package of magic toast (or breadcrumbs, panko, or cornmeal)breadcrumbs, panko, or cornmeal
👨🍳 Instructions
- 1
For the potato bread, cook the potatoes in the microwave until dry, mash them, and mix with egg, oat flour, baking powder, and seasonings until a homogeneous dough forms.
- 2
Shape the dough into balls, fill with ground meat, and bake at 180 degrees Celsius for 20-30 minutes.
- 3
For the chicken coxinha, mash the cooked potatoes and mix with oat flour and seasonings, then fill with shredded chicken and mozzarella.
- 4
Shape into coxinhas, coat with magic toast, and bake at 180 degrees Celsius for 12-15 minutes.
💡 Pro Tips
- ✓Microwave potatoes at 80% power for 8-10 minutes instead of full power to prevent uneven cooking that creates hard spots and gummy starches in your dough.technique80% power, 8-10 minutes
- ✓Let mashed potatoes cool to 60-70°C before adding egg to prevent protein coagulation that would create lumpy, curdled dough texture.timing60-70°C
- ✓Use a 3:1 ratio of potato to oat flour by weight because oat flour absorbs 25% more moisture than wheat flour, requiring less binding liquid.ingredient3:1 ratio, 25% more absorption
- ✓Preheat your baking stone or heavy sheet pan to 200°C before placing shaped items to create immediate bottom crust formation and prevent soggy bottoms.equipment200°C preheated surface
- ✓Rest filled coxinha shapes for 15 minutes in refrigerator before coating to firm the potato dough and prevent filling leakage during baking.timing15 minutes refrigeration