Brazilian Coxinha (Chicken Croquettes)

Filling

• 1 lb chicken thigh
• 3 cups chicken broth
• 1 yellow onion
• 2 cloves garlic
• 2 tbsp parsley

Dough

• 2 cups all-purpose flour
• 2 tbsp butter

Coating

• 2 egg
• 1 cup cassava flour
• vegetable oil

1. 1
   Simmer the chicken thighs in the broth with half the onion until cooked through, about twenty minutes. Reserve the broth.

   Timer: 20 min
2. 2
   Shred the chicken and mix with the remaining raw onion, garlic, and parsley. Season well with salt.
3. 3
   Bring the reserved broth to a boil with the butter, add the flour all at once, and stir hard until the dough pulls away from the pot.
4. 4
   Turn the dough out onto a clean surface and knead until smooth and elastic. Let it cool until you can handle it.
5. 5
   Take a small piece of dough, flatten it in your palm, place a spoonful of chicken filling in the center, and shape it into a teardrop.
6. 6
   Dip each coxinha in beaten egg, then roll in cassava flour or breadcrumbs to coat.
7. 7
   Fry in hot oil at 350°F (175°C) for three to four minutes until golden brown and crisp. Drain on paper towels and serve warm.

   Timer: 4 min