Brazilian Chicken Coxinha

Ingredients

• chicken breast500g
• chicken broth500ml
• all-purpose flour300g
• cream cheese (catupiry if available)200g
• onion1 medium, finely chopped
• garlic2 cloves, minced
• vegetable oil2 tbsp
• breadcrumbs200g
• eggs2, beaten
• vegetable oil for frying1L
• salt and pepperto taste
• parsley2 tbsp, chopped

Directions

1. 1

   In a pot, boil the chicken breast in the chicken broth with half the onion, garlic, salt, and pepper until cooked through, about 15 minutes. Remove chicken, shred it, and reserve the broth.

2. 2

   In a skillet, heat 2 tbsp oil, sauté the remaining onion until soft, add the shredded chicken and parsley, and mix well. Adjust seasoning and set aside to cool.

3. 3

   In a large saucepan, bring the reserved broth (about 500ml) to a boil. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides. Let it cool slightly.

4. 4

   Knead the dough on a floured surface until smooth. Take a piece of dough (about 2 tbsp), flatten in your palm, place a spoonful of chicken filling and a small piece of cream cheese in the center, then shape into a teardrop, sealing the edges well. Repeat with remaining dough and filling.

5. 5

   Dip each coxinha in beaten egg, then coat with breadcrumbs. For extra crunch, dip again in egg and breadcrumbs.

6. 6

   Heat oil in a deep fryer or large pot to 180°C (350°F). Fry coxinhas in batches until golden brown, about 3-4 minutes. Drain on paper towels.

7. 7

   Serve hot with a dipping sauce of your choice, such as hot pepper sauce or a simple mayo-ketchup mix.