Coxinha

Directions

1. Begin by poaching the chicken. In a large pot, add 3L (about 12.7 cups) of cold water, the sliced carrot, 1 diced onion, 2 garlic cloves, the whole chicken, and a generous pinch of salt. Set the heat to medium and poach the chicken slowly for 1 hour.

2. Once the chicken is cooled, remove it from the poaching liquid (keep the liquid) and let it cool for 10 minutes before removing all the meat from the chicken.
3. In a large frying pan, heat the olive oil over medium-high heat. Add the other diced onion and remaining garlic, cooking for 3-4 minutes until the onions have softened. Then add the shredded chicken and a cup of the poaching liquid.
4. Season the chicken mixture with salt, pepper, and paprika. Stir in the cream cheese and parsley, mix well, then remove from the heat and refrigerate to cool.
5. To make the dough, combine the milk, butter, and 500ml (2 cups) of the reserved poaching liquid in a pan over medium-high heat. Once the liquid simmers and the butter melts, whisk in 600g (about 4 1/4 cups) of flour.
6. Once the flour has absorbed the liquid, transfer the dough to an oiled surface. While it's still hot, knead for 4-5 minutes or until smooth.
7. To shape the Coxinhas, start by cutting off golf ball-sized pieces of dough and rolling them into a circle. Flatten each ball into a disk, spoon 2-3 tablespoons of the chicken mixture onto it, then bring the dough edges together at the top, forming a cone shape resembling a chicken leg.
8. Set up a crumbing station: season some flour, prepare the beaten eggs, and place the bread crumbs in separate dishes. Coat each Coxinha in seasoned flour, dip in the beaten egg, and then roll in bread crumbs.
9. Fry the Coxinhas in oil (peanut or other suitable frying oil) at 170°C (338°F) for 8-9 minutes or until golden brown and hot in the centre.
10. Season with salt as soon as they come out of the fryer and serve hot.