Brazilian Chicken Coxinhas with Creamy Filling

What you need

• 500 g (1 lb) boneless chicken breasts
• 1 onion, halved for the broth, half finely chopped for the filling
• 1 bay leaf
• 1 l (4 cups) water
• 1 1/2 tsp salt, divided
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 3 tbsp parsley, finely chopped
• 100 g (3 1/2 oz) cream cheese, or requeijão
• 2 tbsp unsalted butter
• 1/2 tsp ground annatto, optional, for color
• 250 g (2 cups) all-purpose flour, sifted
• 2 eggs, beaten
• 150 g (1 1/2 cups) fine dry breadcrumbs
• 1.5 l (6 cups) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Put the chicken, half the onion, the bay leaf, water and 1 tsp salt in a pot and bring to a simmer.

2. 2

   Poach gently until the chicken is 74 °C (165 °F) in the center, 15-20 min.

3. 3

   Lift out the chicken and strain the broth. Measure 500 ml (2 cups) of it for the dough.

4. 4

   Shred the chicken finely with two forks.

5. 5

   Warm the olive oil in a frying pan and soften the chopped onion and garlic, 4-5 min.

6. 6

   Stir in the chicken and parsley, season with salt, then take off the heat and fold in the cream cheese. Let the filling cool.

7. 7

   Bring the 500 ml broth, butter, annatto and the remaining salt to a boil in a saucepan.

8. 8

   Tip in all the flour at once and stir hard with a wooden spoon until the dough comes away from the pan in one mass, 2-3 min.

9. 9

   Turn the dough onto a buttered surface and knead it as it cools, until smooth and warm rather than hot.

10. 10

    Pinch off a piece of dough about 3 cm (1 1/4 in) across, flatten it in your palm and press a hollow in the middle.

11. 11

    Fill the hollow with a heaped teaspoon of chicken, close the dough around it and shape a teardrop with a pointed top.

12. 12

    Dip each coxinha in the beaten eggs, then roll it in the breadcrumbs.

13. 13

    Heat the oil in a deep pot to 190 °C (375 °F).

14. 14

    Fry a few at a time, turning, until deep golden all over, 3-4 min. Drain on paper towels and serve hot.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.