Instructions

1. 1.

   In a large pot, simmer the chicken breasts and the whole potato in water seasoned with a bouillon cube until both are tender. Remove them from the liquid, making sure to set aside 600ml of the flavorful broth for later use.

   700 g Chicken breast, 2 l Water, 1 pc Chicken bouillon (one cube), 1 pc Potatoes (one big)

2. 2.

   Finely shred the cooked chicken and mash the potato until perfectly smooth, keeping them in separate bowls for the next steps.

3. 3.

   Return the reserved broth to the pot and stir in the mashed potatoes and butter. Once the mixture begins to boil, gradually add the flour while stirring vigorously until a thick, cohesive dough pulls away from the edges.

   300 g Flour, 2 tbsp Butter

4. 4.

   Move the warm dough to a clean surface and knead it thoroughly until it becomes silky and elastic. Let it rest briefly while you prepare the center.

5. 5.

   For the filling, finely chop and sauté the onions and garlic in olive oil until soft. Mix in the shredded chicken, poultry seasoning, and parsley, then stir in the cream cheese until it melts into a rich, unified mixture.

   225 g Cream cheese, 30 g Parsley, fresh (about 1,5 dl chopped), 1 tbsp Poultry seasoning, 3 tbsp Olive oil, 3 pc Garlic cloves, 2 pc Yellow onion, 1 ml Black pepper, 1 ml Salt

6. 6.

   Pinch off a small piece of dough and roll it into a ball, then flatten it into a disc. Place a spoonful of filling in the center and pull the dough upwards, pinching the top to form the iconic teardrop shape.

7. 7.

   Lightly moisten the surface of each coxinha with cold water, then roll them in breadcrumbs until they are fully and evenly coated.

   100 g Breadcrumbs

8. 8.

   Deep-fry the croquettes in batches in hot vegetable oil until they reach a deep golden brown. Drain them on paper towels and serve while the centers are still molten.