Coxinha de pote (coxinha in a cup)

Method

1. Melt the butter for the crumbs in a 18 cm frying pan on medium-low heat, add the breadcrumbs and toast, stirring constantly, for 3 min, until evenly golden and nutty-smelling. Tip them straight onto a plate to cool; left in the pan they burn.

   Add in this stepButter (for the crumbs) 15 gDried breadcrumbs 30 g

   medium-low heat

2. Cut the chicken into small 1 cm pieces. Heat the oil in a 24 cm frying pan on medium-high heat and cook the chicken with half the salt, the pepper and paprika for 5 min, until golden outside with no pink in the middle.

   Add in this stepChicken breast 240 gVegetable oil 1 tbspSalt ¼ tspBlack pepper 1 pinchSweet paprika ½ tsp

   medium-high heat

3. Add the chopped onion and garlic and cook on medium heat for 2 min until the onion is translucent, then stir in the corn and sliced spring onions and turn off the heat. Press the chicken with a spatula to break it into small shreds, like a coxinha filling.

   Add in this stepSmall onion ½Garlic cloves 1Tinned sweetcorn, drained 40 gSpring onions 2

   medium heat

4. Melt the butter for the cream in a 16 cm pot on medium heat, add the flour and stir for 1 min without letting it colour. Gradually whisk in the stock and milk until smooth, lower to medium-low heat and keep whisking for 5 min. When a spoonful falls heavily, like soft mashed potato, season with the remaining salt.

   Add in this stepButter (for the cream) 20 gPlain flour 50 gChicken stock 200 mlMilk 100 mlSalt ¼ tsp

   medium heat→medium-low heat

5. Spoon a layer of the warm coxinha cream into 2 × 250 ml cups or jars, add a layer of chicken, then a spoonful of cream cheese. Repeat with cream and chicken once more, filling the cups to four-fifths.

   Add in this stepCream cheese or requeijão 80 g

6. Just before serving, top generously with the toasted crumbs so they stay crunchy. Eat warm, digging the spoon all the way to the bottom.