Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 cup (240ml) chicken broth (or vegetable broth)
  • 4 tablespoons (56g) unsalted butter
  • ½ teaspoon salt
  • 1 large egg (for coating)
  • 2 cups (400g) shredded cooked chicken
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup (100g) breadcrumbs
  • Oil for frying

Instructions:

  1. In a saucepan, heat olive oil. Sauté onion and garlic until translucent. Add shredded chicken and paprika, season with salt and pepper. Mix well and set aside to cool.
  2. In a saucepan, combine chicken broth and butter, bringing to a simmer. Add salt and flour, stirring until it forms a dough. Knead on a floured surface until smooth.
  3. Roll out the dough and cut into small circles. Place a spoonful of filling in the center of each circle. Fold and pinch the dough to form a teardrop shape.
  4. Beat an egg and dip each coxinha into the egg, then coat with breadcrumbs. Heat oil in a frying pan and fry the coxinhas until golden brown. Drain on paper towels.