Coxinha

Instructions

1. 1

   Make the dough: In a saucepan, bring the chicken broth and butter to a rolling boil. Dump in the flour all at once. Stir vigorously with a wooden spoon until it forms a cohesive dough that pulls away from the sides. Let it cool.

2. 2

   Prepare the filling: Mix the finely shredded cooked chicken with the cream cheese (or traditional catupiry), sautéed onions, garlic, and parsley.

3. 3

   Shape the croquettes: Take a golf-ball-sized piece of dough and flatten it in the palm of your hand. Place a spoonful of the chicken mixture in the center.

4. 4

   Form the teardrop: Fold the edges of the dough up and pinch them together, shaping the croquette into a pointed teardrop (resembling a chicken thigh).

5. 5

   Bread the coxinhas: Dip each shaped coxinha into the beaten eggs, then roll them in fine breadcrumbs until fully coated.

6. 6

   Fry: Heat oil to 350°F (175°C) and deep fry the coxinhas until golden brown and crispy on the outside and hot on the inside. Drain on paper towels.