Coxinha

Instructions

1. 1

   In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft.

2. 2

   Add the shredded chicken, chicken broth, paprika, salt, black pepper, and chopped parsley. Stir and cook for about 10 minutes until the mixture is combined and heated through. Set aside to cool.

3. 3

   In a pot, bring 1 cup of water and a pinch of salt to a boil. Gradually add the all-purpose flour, stirring until the mixture forms a dough. Remove from heat and let it cool slightly.

4. 4

   Divide the dough into small balls, about the size of a golf ball. Flatten each ball into a disk in your palm.

5. 5

   Place a spoonful of the chicken mixture in the center of each disk and fold the dough over to encase the filling, forming a teardrop shape. Pinch to seal.

6. 6

   Dip each coxinha in the beaten egg, then coat with breadcrumbs.

7. 7

   In a deep skillet, heat vegetable oil over medium-high heat. Fry the coxinhas in batches until golden brown, about 5-7 minutes. Drain on paper towels.

8. 8

   Season with additional salt and pepper if desired before serving.

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