Coxinha -- deep fried potato croquettes stuffed with spiced chicken and cream cheese, with a molho rose dipping sauce

Butterfly the chicken breasts, cutting them in half width-wise, and pound them to an even one to two centimetre thickness so they cook quickly at a low temperature.

Bring chicken stock to just shy of 200F, add the chicken, cover and let the residual carryover heat cook it -- this stops the muscle fibres seizing, so it loses less moisture.

Roughly chop an onion.

Smash, peel and mince four cloves of garlic, pulling out the green sprout because it can be bitter.

Lower the butterflied breasts into the simmering stock, kill the heat, cover and leave 10 to 15 minutes until the chicken registers about 155F.

Peel a medium Yukon gold and cut it into evenly sized three quarter inch pieces.

Cover with just enough cold water, lightly salted, and simmer until completely tender, about 13 minutes.

Let the chicken cool to room temperature before shredding, or it loses a lot of moisture.

Drain the potatoes, return them to the pan over low heat and mash them thoroughly.

Add about a cup of the reserved chicken stock and mash again; immersion blend to catch the remaining chunks.

Add a cup of milk and two tablespoons of butter and bring to a simmer.

Add 225 grams of flour and keep it simmering; this dough is par cooked, not unlike a choux dough.

Turn down to medium low and cook about five minutes, folding the dough onto itself so all of it meets the heat, until it is thick, cohesive, pulling from the sides and not sticky.

Scoop into a light metal bowl, press plastic wrap directly onto the dough and cool 20 to 30 minutes until handleable.

Shred the cooled chicken by hand into bite-sized pieces, pulling off the hunk of fat and connective tissue at the base of each breast.

Melt the butter in a nonstick skillet over medium until the foaming subsides, add the onion and cook about five minutes until well sauteed with good colour.

Turn the heat down, add the garlic and sweat about a minute.

Add the paprika and let it toast a little to wake up its flavour, then kill the heat and add the cayenne off the heat.

Stir in the cubed room temperature cream cheese over very low heat until no chunks remain.

Add the shredded chicken to warm through, then season with salt and black pepper and taste.

Once cooled, mix in the thinly sliced scallion greens and the chopped parsley.

Add the poultry seasoning, a teensy bit more salt and a little more seasoning, about a half teaspoon in total.

For the dipping sauce whisk mayonnaise and ketchup two to one with grated garlic, lime juice, cumin, chile de arbol powder and a pinch of salt, and leave it overnight in the fridge for the flavours to mellow.

Pinch off a golf ball of the cooled dough and flatten it to a disc about half a centimetre thick.

Put one to two tablespoons of filling in and wrap the dough up and around into a cone, pinching off the excess at the top and sealing any gaps so they don't open while frying.

Wrap the ones you are holding tightly in plastic wrap, pressed almost flush, and refrigerate overnight.

Beat eggs with a tiny splash of water and a pinch of salt; season the plain breadcrumbs in a larger bowl.

Roll each coxinha in the egg, then the breadcrumbs, wet hand and dry hand, doubling the coat.

Fry at 350F in three to four inches of oil, keeping them moving and off the bottom of the pot so they don't scorch.

variation: at 350F with a double egg breading they expanded and cracked open, and 325F cracked too; the fix is to bread in straight water and breadcrumbs, one layer, so the potato itself fries rather than sitting inside an egg scaffolding.

Pull them at 155F at the thickest point.