Ingredients
Chicken
- 500g chicken breast
Vegetables
- 1 onion
- 2 garlic cloves
Dairy products
- 200g cream cheese
Liquids
- 500ml chicken broth
Base
- 250g flour
Breadcrumbs
- 2 eggs
- Breadcrumbs
Deep frying
- Cooking oil
Seasoning
- On
- Pepper
Herbs
- Parsley (optional)
Instructions
- 1
Cook the chicken: Cook the chicken in the broth for 20 minutes until cooked through. Drain and shred finely.
- 2
Prepare the filling: In a frying pan, sauté the chopped onion and garlic. Add the shredded chicken, season with salt and pepper, and stir in the cream cheese. Mix until creamy. Allow to cool.
- 3
Prepare the dough: Bring the broth to a boil. Add the flour all at once and stir vigorously until you obtain a smooth dough that comes away from the sides of the pan. Leave to cool.
- 4
Shape the coxinhas: Take a portion of dough, flatten it in your hand, place a spoonful of filling in the center, and close it up, forming a teardrop shape.
- 5
Breading: Dip each coxinha in the beaten egg, then in the breadcrumbs.
- 6
Fry: Place in hot oil (170–180°C) and fry for 4 to 5 minutes until golden brown.
- 7
Serving: Drain on paper towels and serve hot.
