Brazilian Chicken Coxinhas

Ingredients

• boneless chicken breast500g
• chicken broth500ml
• whole milk250ml
• all-purpose flour300g
• unsalted butter2 tbsp
• onion1 small
• garlic cloves2
• cream cheese100g
• fresh parsley2 tbsp
• salt1 tsp
• black pepper1/2 tsp
• eggs2
• breadcrumbs200g
• vegetable oil1L

Directions

1. 1

   In a pot, bring the chicken broth to a simmer, add the chicken breast and cook for 15 minutes until tender. Remove the chicken, reserving the broth. Shred the chicken finely.

2. 2

   In a skillet, melt 1 tablespoon of butter and sauté the chopped onion and garlic until soft. Add the shredded chicken, cream cheese, parsley, salt, and pepper. Mix well and set aside.

3. 3

   In a large saucepan, combine the reserved chicken broth, milk, and remaining butter. Bring to a boil, then reduce the heat and gradually add the flour, stirring constantly until the dough pulls away from the sides of the pan. Remove from heat and let cool slightly.

4. 4

   With greased hands, take a small portion of dough and flatten it in your palm. Place a spoonful of chicken filling in the center and mold the dough around it into a teardrop shape. Repeat with the remaining dough and filling.

5. 5

   Beat the eggs in a bowl. Dip each coxinha into the beaten eggs, then roll in breadcrumbs until evenly coated. Place on a baking sheet and refrigerate for 30 minutes to firm up.

6. 6

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