INGREDIENTS:

1 cup Onion, finely diced
1 Tbsp Garlic, minced
1 Tbsp Parsley, chopped
1/2 Tbsp Thyme, dried
1 Tbsp Poblano pepper, diced finely
2 cups Poached Chicken, pulled off the bone
1 cup Tomatoes, diced
1/2 cup Sherry Vinegar

DIRECTIONS:

Saute onions, garlic herbs, and poblano pepper until tender. Add chicken tomatoes and vinegar; sauté until blended, about 15 minutes. Season to taste. Shape into teardrops 2 to 3 inches high and 2 inches wide at the base.

Coxinha

INGREDIENTS:

7 Idaho Russet potatoes, boiled or steamed, drained
2 Tbsp Garlic, finely diced
1/4 cup Flour
as needed Egg wash
as needed Bread crumbs

DIRECTIONS:

Blend potatoes and garlic. Shape about 2 ounces of mixture into a patty 3-4 inches in Diameter (with flour). Place approximately 1 ounce filling on patty and shape into a teardrop approximately 2-3 inches high. Brush with an egg wash, lightly bread with bread crumbs, and deep fry until golden brown. Serve with toasted cumin aioli.

Toasted Cumin Aioli

INGREDIENTS:

1 Tbsp Cumin seed
1 Tbsp Lemon juice
1/2 cup Mayonnaise
to taste Salt and pepper

DIRECTIONS:

Roast cumin and grind. Blend with other ingredients and then season to taste.

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.

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.

Serve with toasted cumin aioli.

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