Coxinha with chicken

Preparing the filling for coxinha (Brazilian croquettes, pies). We place the chicken breast in a saucepan, pour 700 ml of water, add half a teaspoon of salt. Bring the broth to a boil, remove the foam, reduce the heat to a minimum. Boil chicken breast for 20 minutes.

Sauté the chopped onion and garlic in a frying pan with vegetable oil. Bring the vegetables to a light golden color.

Remove the cooked chicken breast from the broth. Using two forks, we disassemble it into fibers. We divide the cooled meat into thinner fragments with our hands.

To the fried onions and garlic, add the prepared breast, cream, chopped parsley leaves, half a teaspoon of salt and pepper. We mix everything well.

We extinguish the filling for two to three minutes, turn off the stove.

Cooking custard dough. Pour 500 ml of chicken broth and 250 ml of milk into an enameled container or pan with a non-stick coating. Add butter and half a teaspoon of salt and pepper.

Bring the mixture to a boil. Pour in all the flour and brew the dough. We turn off the fire. After two or three minutes, the dough will begin to separate from the walls of the dish. At this point, remove the pan from the stove.

We shift the hot mass to any surface, let it cool to room temperature. This process takes about 30 minutes. Using a small amount of flour, knead a very soft dough. Cover it with a kitchen towel.

Let's start molding. Place a small pile of flour on the work surface. Use flour if the dough is very sticky to your hands. We tear off a ball weighing 60 grams from a common piece of dough. We form a cake. Place two teaspoons of filling in the center of the circle.

Raise the edges of the cake up, connect them together. We form the product in the form of a chicken drumstick or a drop.

Similarly, we sculpt the rest of the croquettes. Their total number is 20 pieces.

We're preparing the pancake. Mix water with starch. Immerse a slightly dried croquette in this liquid. Starch is periodically mixed with water so that it does not sink to the bottom of the container.

Roll the wet croquette in breadcrumbs on all sides. We remove the excess breading. We lay out the finished semi-finished products on a flat surface.

Advice! At this stage, the products can be frozen. Store croquettes in any airtight container, do not defrost before cooking.

Freshly cooked croquettes are placed in a well-heated deep fat. We fry the products until golden brown.

Serve coxinha as an independent dish, complemented by any spicy sauce.
Enjoy your meal!