Brazilian Chicken Coxinhas

Ingredients

• chicken breast500g
• chicken broth500ml
• all-purpose flour300g
• whole milk250ml
• unsalted butter50g
• onion1 medium
• garlic cloves3
• tomato paste2 tbsp
• fresh parsley2 tbsp chopped
• salt1 tsp
• black pepper1/2 tsp
• breadcrumbs200g
• eggs2
• vegetable oil1 L for frying

Directions

1. 1

   In a pot, combine chicken breast, 250ml chicken broth, half the onion, and one garlic clove. Bring to a boil, then simmer for 15 minutes until chicken is cooked. Remove chicken, shred finely, and reserve the broth.

2. 2

   In a skillet, sauté the remaining onion and garlic in a little oil until soft. Add shredded chicken, tomato paste, parsley, salt, and pepper. Stir in a splash of reserved broth to keep it moist. Set filling aside.

3. 3

   For the dough: in a saucepan, heat the remaining 250ml chicken broth, milk, and butter until boiling. Add flour all at once and stir vigorously until the dough pulls away from the sides, about 3-5 minutes. Let cool slightly.

4. 4

   With oiled hands, take a golf-ball-sized piece of dough and flatten into a disc. Place a spoonful of chicken filling in the center and fold the dough around it, shaping into a teardrop. Repeat with remaining dough and filling.

5. 5

   Dip each coxinha in beaten eggs, then roll in breadcrumbs to coat evenly. For extra crunch, dip and coat a second time.

6. 6

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