Coxinha

Teardrop croquettes of shredded chicken in dough.

Ingredients

• 600 g Chicken breast
• 3 cups Flour
• 3 cups Chicken stock
• 4 tbsp Butter
• 150 g Cream cheese
• 1 Onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 2 Eggs
• 2 cups Breadcrumbs
• 4 cups Frying oil
• 2 tsp Salt

Method

1. Cook the filling — Poach and shred the chicken, then cook with onion, garlic, tomato paste and cream cheese until thick; cool.
2. Make the dough — Boil the stock with butter, then dump in the flour all at once and stir hard until it forms a smooth ball.
3. Knead warm — Work the dough on a surface while still warm until silky.
4. Shape — Flatten a piece, add filling, and pinch into the signature teardrop point.
5. Bread — Dip in egg then breadcrumbs.
6. Fry — Fry at 180°C for 4 minutes until deep golden.
7. Coxinha is ready — Drain and serve hot.

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• Moqueca
• Pão de Queijo
• Acarajé
• Brigadeiro
• Açaí Bowl