Brazilian Chicken Coxinha

Ingredients

• chicken breast500g
• onion1 medium
• garlic cloves3
• bay leaves2
• chicken broth500ml
• all-purpose flour300g
• butter30g
• cream cheese100g
• eggs2
• breadcrumbs200g
• vegetable oil1L
• salt1 tsp
• black pepper0.5 tsp

Directions

1. 1

   In a pot, combine chicken breast, half the onion (chopped), 2 garlic cloves (minced), bay leaves, and chicken broth. Add water to cover if needed. Bring to a boil, then simmer for 20 minutes until chicken is cooked. Remove chicken, shred finely, and reserve the broth.

2. 2

   In a pan, sauté the remaining onion and garlic in butter until soft. Add the shredded chicken, cream cheese, salt, and pepper. Mix well and cook for 2 minutes. Set filling aside.

3. 3

   In a large pot, bring 400ml of the reserved broth 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. Remove from heat and let cool slightly.

4. 4

   With lightly oiled hands, take a piece of dough (about 2 tbsp), flatten into a disc, place a spoonful of filling in the center, and shape into a teardrop by pinching the top. Repeat with remaining dough and filling.

5. 5

   Beat the eggs in a bowl. Dip each coxinha in egg, then roll in breadcrumbs, pressing gently to adhere.

6. 6

   Heat oil in a deep pot to 180°C. Fry coxinhas in batches for 3-4 minutes until golden brown. Drain on paper towels. Serve warm.