Authentic Coxinha De Frango

Ingredients

• 500 grams Chicken breast
• 3 cups Chicken broth
• 3 cups All-purpose flour
• 2 tablespoons Butter
• 0.5 cup Cream cheese (Requeijão style)
• 1 medium Onion, finely diced
• 3 cloves Garlic, minced
• 0.25 cup Fresh parsley, chopped
• 2 large Eggs, beaten
• 2 cups Breadcrumbs
• 1 liter Vegetable oil for frying
• 1 teaspoon Salt and paprika

Instructions

1. 1

   Boil the chicken breast in the chicken broth until fully cooked, then remove the chicken and shred it finely, reserving the broth.

2. 2

   In a pan, sauté the onions and garlic in a little oil, add the shredded chicken, parsley, paprika, and salt, then mix in the cream cheese and set aside to cool.

3. 3

   Bring the 3 cups of reserved chicken broth and butter to a boil in a large pot; once boiling, dump all the flour in at once.

4. 4

   Stir the dough vigorously over medium heat for 2-3 minutes until it forms a smooth ball and pulls away from the sides of the pot.

5. 5

   Let the dough cool slightly on a floured surface, then knead it until smooth while still warm.

6. 6

   Take a small piece of dough, flatten it into a disc, place a spoonful of chicken filling in the center, and pinch the dough upward to form a teardrop shape.

7. 7

   Dip each coxinha into the beaten eggs and then coat thoroughly with breadcrumbs.

8. 8

   Deep fry in hot oil (350°F/175°C) until golden brown and crispy, then drain on paper towels.