Coxinha – Brazilian Chicken Croquettes

Ingredients:

For the dough:

• 2 cups (480ml) chicken broth
• 2 cups (250g) all-purpose flour
• 2 tablespoons butter
• 1 teaspoon salt

For the filling:

• 2 cups (250g) shredded cooked chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons cream cheese (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika
• 2 tablespoons chopped parsley

For coating and frying:

• 2 eggs, beaten
• 1 cup (120g) breadcrumbs
• Oil for frying

Instructions:

Prepare the filling:

1. In a pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the shredded chicken, salt, pepper, and paprika. Stir well and cook for 2-3 minutes.
3. Remove from heat, mix in the cream cheese (if using), and add the chopped parsley. Set aside.

Make the dough:

1. In a saucepan, bring the chicken broth, butter, and salt to a boil.
2. Reduce heat and add the flour all at once, stirring vigorously until the dough comes together and pulls away from the sides of the pan.
3. Transfer the dough to a clean surface and let it cool slightly until it is warm enough to handle.

Assemble the coxinhas:

1. Take a small piece of dough and flatten it in your palm.
2. Place a spoonful of the chicken filling in the center and fold the dough over it, shaping it into a teardrop or drumstick shape.
3. Repeat until all the dough and filling are used.

Coat and fry:

1. Dip each coxinha into the beaten eggs, then coat with breadcrumbs.
2. Heat the oil in a deep pan over medium-high heat. Fry the coxinhas in batches until golden brown.
3. Remove and drain on paper towels.

Serve and enjoy!

Coxinhas are best served warm, with a side of hot sauce or a dipping sauce of your choice!