Coxinha (Brazilian Chicken Croquettes)

Chicken filling

• 500 g Chicken thighs, boneless, skinless
• 900 ml Chicken stock, good quality
• 1 medium Yellow onion
• 3 cloves Garlic
• 15 ml Vegetable oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Dough and coating

• 300 g Plain flour
• 2 Egg
• 180 g Breadcrumbs
• 1 liter Vegetable oil, for deep-frying

1. Put the chicken thighs in a large pot with the chicken stock and bring to a gentle simmer. Cook for 18 to 22 minutes until the chicken is cooked through and tender. Lift the chicken out to a bowl, then strain and reserve the stock for the dough.
2. Finely chop the yellow onion and crush the garlic. Shred the cooked chicken (two forks work well).
3. Heat 15 ml vegetable oil in a saucepan over medium heat, then cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Stir in the shredded chicken, black pepper, and another pinch of salt, then cook for 2 minutes; taste and adjust seasoning, then cool.
4. Measure 600 ml of the reserved chicken stock into a saucepan and bring to a simmer. Add 1 tsp fine sea salt, then tip in the plain flour all at once. Stir vigorously with a wooden spoon over low heat for 2 to 3 minutes until a smooth dough forms and a thin film appears on the pan.
5. Tip the hot dough into a mixing bowl and beat with a spoon for 2 to 3 minutes to cool slightly. When warm but not hot, knead briefly until smooth and pliable. Cover and rest for 15 minutes so it is easier to shape.
6. Divide the dough into 12 equal pieces. Flatten one piece in your palm, add a spoonful of the chicken filling, then pinch to seal and shape into a small drumstick. Repeat with the remaining dough and filling, keeping the shaped coxinhas covered as you work.
7. Crack the eggs into a bowl and whisk with 1 tbsp of the reserved chicken stock until smooth. Put the breadcrumbs in a second bowl. Dip each coxinha in egg, let the excess drip off, then coat well in breadcrumbs.
8. Heat 1000 ml vegetable oil in a deep pot to 175°C (350°F). Fry the coxinhas in batches for 4 to 6 minutes, turning, until deep golden and crisp. Drain briefly, then serve hot.

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