Coxinha de Frango

Ingredients

• 600g boneless chicken thighs
• 1.2 litres water
• 1 onion, halved, for the stock
• 2 bay leaves
• 1 tsp salt for the stock
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato puree
• 1 tsp sweet paprika
• 3 spring onions, sliced
• 1 small handful parsley, chopped
• 1 lime, juiced
• 500g plain flour
• 3 tbsp butter
• 1 tsp salt for the dough
• 150g catupiry or full-fat cream cheese
• 3 eggs, beaten
• 250g fine dried breadcrumbs
• 1.2 litres sunflower oil for deep frying

Before you cook

• Finely chop the small onion, garlic, spring onions and parsley.
• Beat the eggs in one bowl and spread the breadcrumbs in another.
• Sift the flour so it goes into the hot broth without lumping.
• Lightly oil a tray for the shaped coxinhas.

Steps

1. Simmer the chicken thighs in the water with the halved onion, bay leaves and a teaspoon of salt for 25 minutes.
2. Lift out the chicken and strain the broth, measuring out 800ml and keeping it hot.
3. Shred the cooled chicken finely with two forks.
4. Heat the olive oil in a pan over medium heat and soften the chopped onion for 5 minutes.
5. Add the garlic, tomato puree and paprika and cook for 2 minutes.
6. Fold in the shredded chicken, spring onions, parsley and lime juice, then season well and set the filling aside to cool.
7. Bring the 800ml of hot broth to a rolling boil in a wide pan with the butter and a teaspoon of salt.
8. Tip in all the sifted flour at once and beat hard with a wooden spoon.
9. Keep beating over low heat for 5 minutes until the dough pulls away from the sides in one smooth ball.
10. Turn the dough onto a work surface and knead it for 3 minutes once it is cool enough to touch.
11. Pinch off a golf-ball piece of dough and flatten it into a 10cm disc in your palm.
12. Spoon in a tablespoon of chicken filling and half a teaspoon of catupiry.
13. Draw the dough up around the filling and pinch it closed, then roll the top into a point so it looks like a small drumstick.
14. Shape the rest the same way, keeping the finished ones on the oiled tray.
15. Roll each coxinha through beaten egg and then breadcrumbs.
16. Chill the coated coxinhas for 20 minutes so they hold their shape in the oil.
17. Heat the frying oil to 175C and fry five at a time for 5 minutes until deep golden brown.
18. Drain them on a rack and serve hot, with hot sauce for anyone who wants it.