Chicken coxinha

Ingredients

• 400 g chicken breasts
• 650 ml chicken broth
• 300 g T55 all-purpose flour
• 40 g unsalted butter
• 1 piece yellow onion
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 tsp sweet paprika
• 80 g St Môret-style cream cheese
• 0.5 bunches flat-leaf parsley
• to taste fine salt
• to taste ground black pepper
• 2 pieces eggs
• 160 g fine breadcrumbs
• 1 l sunflower oil
• 1 piece lime

Method

1. Poach the chicken in simmering broth until it is tender and falls apart easily with a fork, then keep the broth hot and finely shred the meat.
2. Sauté the minced onion in a little butter until translucent and soft, then add the garlic, tomato paste, and paprika until very fragrant.
3. Add the shredded chicken, stir until you have a soft and deeply colored filling, then fold in the cream cheese, chopped parsley, salt, and pepper off the heat.
4. Bring the reserved broth and butter to a simmer, pour in the flour all at once, and stir vigorously until the dough pulls away from the pan and forms a smooth ball.
5. Turn the dough out onto a lightly buttered work surface and knead it when it is warm until it becomes pliable, satiny, and no longer sticky.
6. Take a piece of dough, flatten it in your palm, fill with the chicken mixture, carefully seal it, and shape each coxinha into a teardrop with a rounded base and a sharp point.
7. Dip the coxinhas into the beaten eggs, then roll in the breadcrumbs, pressing lightly for an even coating that fully covers the dough.
8. Fry in hot oil until the coxinhas are evenly golden and crispy, then drain on paper towels.
9. Serve immediately with lime wedges, while the shell is still crunchy and the filling is hot and creamy.

Nutrition

Per serving

Energy

873.8 kcal

Protein

42.95 g

Carbohydrate

89.83 g

Fat

37.72 g

Fibre

5.93 g

Calcium

59.12 mg

Iron

1.23 mg

Magnesium

29.41 mg