BRAZILIAN COXINHAS DE FRANGO

Ingredients (approx. 12 coxinhas)

3 cups cooked rotisserie chicken (finely shredded)

1-2 tablespoons mayonnaise (or requeijão cream cheese)

1/2 white onion

1 garlic clove

1 tablespoon butter

1 tablespoon chives

1 1/2 cups chicken stock

2-3 cups of flour

2 eggs

1-2 cups of very finely grated bread crumbs

vegetable oil (to fry)

salt & pepper (to taste)

Directions

First chop the onion and the garlic finely. Then heat in a pan with butter until they start to brown.

Fully mix the shredded chicken, mayonnaise/cream cheese and chives with the lightly browned onion and garlic. Set this chicken filling aside.

Place the chicken stock and olive oil in a large saucepan. Add salt to taste, and bring to a simmer over medium-low heat. Once hot, add the flour while stirring constantly for about a minute until a lumpy dough is formed.

Remove dough from heat and knead for an additional 5 mins, or until dough has softened and become smooth.

On a flat floured surface, separate golf ball-sized pieces of dough and shape them into flat discs.

Place approx. 1 tablespoon of the chicken filling in the center of each disc and wrap the dough around, pinching it closed at the top for form a teardrop/drumstick-like shape. Repeat until all the dough & filling are used.

Whisk eggs in a bowl and put bread crumbs (seasoned with salt & pepper to taste) in a shallow pan.

Dip the each coxinha in the whisked eggs, then the bread crumbs until fully coated.

Fry the coxinhas in small batches until golden brown.