Coxinha

Prepare the Filling

Heat vegetable oil in a skillet over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and cook for another minute.

Add the shredded chicken and tomato sauce, cooking for about 5 minutes until well combined.

Stir in the cream cheese or ricotta, chopped parsley, salt, and black pepper. Cook for another 2 minutes until the mixture is creamy and well-seasoned.

Remove from heat and let it cool.

Prepare the Dough

In a saucepan, combine the chicken broth, milk, butter, and salt. Heat over medium heat until the butter is melted.

Gradually add the flour, stirring constantly until the mixture forms a smooth dough that pulls away from the sides of the pan.

Remove from heat and let the dough cool slightly.

Assemble the Coxinhas

Take a small piece of dough and flatten it in your hand.

Place a small amount of the chicken filling in the center of the dough.

Fold the dough around the filling to form a teardrop shape, pinching the edges to seal well.

Repeat with the remaining dough and filling.

Bread the Coxinhas

Coat each coxinha in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

Fry the Coxinhas

Heat vegetable oil in a deep frying pan or pot over medium heat.

Fry the coxinhas in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes per batch.

Remove with a slotted spoon and drain on paper towels.

Serve

Serve the coxinhas warm as a snack or appetizer.