Coxinha Com Catupiry

Ingredients

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

Instructions

1. 1

   Boil the chicken breast in the chicken broth until tender, then shred the meat finely and reserve the broth.

2. 2

   Sauté the onion and garlic in butter, add the shredded chicken, parsley, salt, and paprika, then set aside to cool.

3. 3

   In a large pot, bring 3 cups of the reserved chicken broth to a boil; once boiling, dump all the flour at once and stir vigorously until a dough ball forms and pulls away from the sides.

4. 4

   Knead the warm dough on a floured surface for a few minutes until smooth, then let it rest for 10 minutes.

5. 5

   Take a small piece of dough, flatten it into a disc, place a teaspoon of chicken and a teaspoon of Catupiry in the center.

6. 6

   Close the dough around the filling and pinch the top to form a teardrop shape.

7. 7

   Dip each coxinha into the beaten eggs and then roll in breadcrumbs until evenly coated.

8. 8

   Deep fry in hot oil (350°F/180°C) until golden brown and drain on paper towels.