Coxinha (Brazilian chicken croquettes)

Method

1. Put the chicken, water, bay leaves and part of the salt in a 18 cm pot and bring to the boil on high heat. Lower to medium-low heat and poach for 18 min, until there is no pink when you cut into the thickest part. Lift out the chicken and strain the broth into a jug; you'll need it for the dough.

   Add in this stepChicken breast 300 gWater (for poaching the chicken) 550 mlBay leaves 1Salt ¼ tsp

   high heat→medium-low heat

2. Let the chicken cool for 5 minutes, then shred it very finely with two forks. Heat the oil in a 20 cm frying pan on medium heat and cook the chopped onion for 4 min until translucent, then add the crushed garlic for 30 seconds. Stir in the chicken, pepper, a little salt and 1–2 tbsp of broth until moist, then take off the heat and mix in the cream cheese, chopped parsley and spring onions. Let the filling cool completely; cold filling is far easier to wrap.

   Add in this stepVegetable oil (for the filling) 1½ tbspSmall onion ½Garlic cloves 2Black pepper 1 pinchSalt ⅛ tspCream cheese or requeijão (Brazilian cream cheese) 60 gFlat-leaf parsley 6 gSpring onions 2

   medium heat

3. Bring the measured broth, butter and remaining salt to a rolling boil in a 16 cm pot on high heat. Tip in all the flour at once, immediately turn down to low heat and beat hard with a wooden spoon for 3 min. The dough is ready when it pulls away from the sides into one ball and leaves a thin film on the bottom of the pot.

   Add in this stepChicken poaching broth (top up with water if short) 180 mlButter 10 gSalt ¼ tspPlain flour 110 g

   high heat→low heat

4. Turn the dough onto a lightly oiled worktop and let it cool for 10 min, until you can handle it. While still warm, knead for 1–2 minutes until smooth, then divide into 10 equal balls (about the size of a ping-pong ball). Keep them covered with a damp cloth or cling film so they don't dry out.

5. Oil your hands lightly and press one ball in your palm into a cupped disc about 8 cm across. Add a spoonful of filling, bring the edges together and pinch firmly to seal, then shape into a teardrop (drumstick) with a pointed top and a flat base. Roll in beaten egg, then coat evenly in breadcrumbs.

   Add in this stepEggs 1Fine dried breadcrumbs 60 g

6. Pour the frying oil into a deep 18 cm pot, no more than a third full, and heat on medium-high heat for 7 min to 175–180 °C. Without a thermometer: a few breadcrumbs should sizzle and rise at once. Turn the pan handle inwards and keep a lid close by.

   Add in this stepVegetable oil (for deep-frying) 0.9 L

   medium-high heat

7. Lower the coxinhas gently into the oil on a slotted spoon, 3 or 4 at a time, in 3 batches. Fry each batch for 3 min 30 sec on medium heat, rolling them around, and adjust the heat so the oil stays above 170 °C. When deep golden, lift them onto a rack or kitchen paper to drain for 1 minute and serve warm.

   medium heat