Ingredients

• chicken breast - 500g
• chicken stock - 500ml
• onion - 1, chopped
• garlic - 2 cloves, minced
• cream cheese - 100g
• all-purpose flour - 250g
• butter - 2 tablespoons
• egg - 2, beaten
• breadcrumbs - 200g
• salt - to taste
• black pepper - to taste
• vegetable oil - for frying
• parsley - 2 tablespoons, chopped

Instructions

1. 1.

   Boil the chicken breast in chicken stock until cooked through, about 15-20 minutes. Shred the chicken and set aside.

2. 2.

   In a pan, melt butter and sauté onions and garlic until golden.

3. 3.

   Add the shredded chicken, cream cheese, salt, pepper, and parsley. Mix well and set aside to cool.

4. 4.

   In a pot, bring the leftover chicken stock to a boil. Add flour gradually, stirring constantly, until a dough forms.

5. 5.

   Allow the dough to cool slightly, then knead until smooth.

6. 6.

   Take a small portion of dough, flatten it in your hand, and place a spoonful of chicken filling in the center.

7. 7.

   Shape the dough around the filling into a teardrop shape, ensuring the filling is completely enclosed.

8. 8.

   Dip each coxinha into the beaten eggs, then roll in breadcrumbs to coat.

9. 9.

   Heat vegetable oil in a deep pan to 180°C (350°F). Fry the coxinhas until golden brown.

10. 10.

    Drain on paper towels and serve warm.

Nutritional Facts