Ingredients

• Chicken breast, boneless, skinless 400 g
• Water, for poaching (500 ml of the broth is used) 1 liter
• Chicken bouillon cube 1 cube (10 g)
• All-purpose flour 250 g
• Butter 2 tbsp (28 g)
• Onion, finely chopped 1 medium (120 g)
• Garlic, minced 3 cloves (12 g)
• Cream cheese (or requeijao cremoso) 100 g
• Fresh parsley and green onion, chopped 4 tbsp (20 g)
• Salt 1 tsp (6 g)
• Eggs, beaten, for coating 2 large
• Dry breadcrumbs, for coating 150 g
• Vegetable oil 1 tbsp, plus about 1.5 liters for deep-frying

Instructions

1. 1

   Simmer the chicken in the water with the bouillon cube for 20 minutes, then lift it out, shred it finely and measure 500 ml of the broth.

2. 2

   Cook the onion in 1 tbsp of oil for 5 minutes, add the garlic and the shredded chicken with half the salt, cook for 3 minutes, then stir in the cream cheese and herbs off the heat.

3. 3

   Bring the 500 ml of broth to a boil with the butter and the remaining salt, add the flour all at once and stir hard over low heat for 3-4 minutes until the dough pulls away from the pan.

4. 4

   Tip the dough onto an oiled surface and knead it while still warm until smooth; cool until it can be handled.

5. 5

   Divide the dough into 16 pieces, flatten each in the palm, fill with a spoonful of chicken, close it and shape it into a teardrop.

6. 6

   Dip each coxinha in beaten egg, then roll it in breadcrumbs.

7. 7

   Deep-fry in oil at 180C in batches for 4-5 minutes until deep golden; drain on paper towels and serve warm.