Coxinha

Ingredients

• 400 gcooked shredded chicken
• 300 gflour
• 300 mlchicken broth
• 1onion
• 2 tbspcream cheese
• breadcrumbsfor coating
• for fryingoil
• to tastefine sea salt and black pepper

Method

1. Start by finely chopping 1 onion. Set aside 400 g of cooked shredded chicken, ensuring it's in small, manageable pieces. Measure out 300 g of flour and 300 ml of chicken broth. Have 2 tbsp of cream cheese ready, along with breadcrumbs for coating. This preparation ensures a smooth cooking process.
2. In a large saucepan, heat a generous amount of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, stirring occasionally to prevent burning. This step builds the base flavor for your Coxinha.
3. Add the shredded chicken to the pan with the onions. Stir in the chicken broth, allowing it to simmer gently. The broth should reduce slightly, infusing the chicken with additional flavor. Season with fine sea salt and black pepper to taste, ensuring the chicken is well-flavored.
4. Once the chicken mixture is well combined and the broth has reduced, remove the pan from heat. Stir in 2 tbsp of cream cheese, mixing thoroughly until the cheese melts and coats the chicken evenly. This adds a creamy texture to the filling.
5. In a separate bowl, combine the chicken mixture with 300 g of flour, mixing until a dough forms. The dough should be smooth and slightly sticky. If it's too dry, add a small amount of water to achieve the right consistency.
6. With your hands, shape the dough into small, teardrop-shaped balls, about the size of a large egg. Ensure each piece is uniform for even cooking. This is the traditional shape of Coxinha.
7. Prepare a bowl of breadcrumbs for coating. Roll each shaped dough piece in the breadcrumbs, ensuring an even coating. This will create a crispy exterior when fried.
8. In a deep frying pan, heat oil over medium-high heat until it reaches frying temperature. Test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface. Fry the Coxinhas in batches, turning occasionally, until they are golden brown and crispy on all sides.
9. Remove the Coxinhas from the oil and drain on paper towels to remove excess oil. Finish with a light sprinkle of fine sea salt while they are still hot. Serve immediately, sharing them around the table for everyone to enjoy.