Coxinha

Poach the chicken breasts in salted water for about fifteen minutes until fully cooked, reaching an internal temperature of seventy-five degrees Celsius. Drain, let cool slightly, then shred finely using two forks.

Heat a tablespoon of butter in a skillet over medium heat, saute the diced onion and minced garlic until soft and golden, about five minutes. Add the shredded chicken, cream cheese, salt, and pepper, mixing until the cream cheese melts and binds the filling together.

In a separate medium pot, bring the chicken broth and remaining butter to a rolling boil. Add all the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the sides of the pot.

Transfer the dough to a lightly floured surface and let it cool until comfortable to handle. Knead it briefly until smooth and pliable, about two minutes. If too sticky, add a small amount of flour.

Pinch off a piece of dough about the size of a large egg, flatten it into a disc in your palm, and place a generous tablespoon of chicken filling in the centre. Fold the dough around the filling, sealing completely, and shape into a teardrop form.

Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs. Roll each coxinha first in flour, then dip in egg, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.

Heat oil in a deep pot or fryer to one hundred and seventy degrees Celsius. Fry the coxinhas in batches of three or four, turning occasionally, for about four minutes until deeply golden brown all over.

Remove with a slotted spoon and drain on a wire rack or paper towels. Serve immediately while the outside is crispy and the filling is hot, accompanied by a chilli dipping sauce.