Coxinha

🔥 Prep

• Cut the 500g chicken breast into small cubes.
• Measure out 500g flour.
• Measure out 500ml chicken broth.
• Peel and finely chop the 1 onion.
• Peel and mince the 2 garlic cloves.
• Chop 0.5 cup parsley.
• Measure out 2 cup breadcrumbs.
• Measure out 500ml oil for frying.

🔥 Cook

• 1. In a large pot, combine the 500g chicken cubes, 500ml chicken broth, and a pinch of salt; bring to a boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until chicken is fully cooked.
• 2. Remove the chicken with a slotted spoon, let it cool slightly, then shred it using two forks.
• 3. In a skillet, heat 2 tbsp of the 500ml oil over medium heat; sauté the chopped onion and minced garlic for 3 minutes until translucent.
• 4. Add the shredded chicken, chopped parsley, and season with salt and pepper; mix and cook for 2 minutes to combine flavors; remove from heat and let the filling cool.
• 5. In the same pot used for broth, add the 500g flour and gradually whisk in the remaining hot chicken broth (about 500ml) over low heat, stirring constantly to avoid lumps; cook for 5 minutes until the mixture forms a smooth, thick dough that pulls away from the sides of the pot.
• 6. Transfer the dough to a lightly floured surface; let it cool slightly, then knead for 1 minute until smooth.
• 7. Take a golf‑sized piece of dough, flatten it in your palm, place a spoonful of the cooled chicken filling in the center, and shape it into a teardrop (coxinha) by sealing the edges; repeat with remaining dough and filling.
• 8. Roll each shaped coxinha in the 2 cup breadcrumbs, ensuring an even coating.
• 9. Heat the remaining 500ml oil in a deep fryer or large, deep pot to 180°C (or until a breadcrumb sizzles immediately); fry the coxinhas in batches for 4‑5 minutes, turning occasionally, until golden brown and crisp.
• 10. Use a slotted spoon to transfer the fried coxinhas to a plate lined with paper towels to drain excess oil.

🔥 Serve

• Serve the coxinhas hot, accompanied by lime wedges for squeezing.
• Pair with a simple green salad or Brazilian vinaigrette (vinagrete) made from diced tomatoes, onions, bell peppers, cilantro, vinegar, and olive oil.
• Offer a side of hot sauce or mayo‑based dip for extra flavor.