Coxinha

Ingredients

• 2 cups (480 ml) whole milk
• 4 tablespoons (56 g) butter
• 1 cup (120 g) all-purpose flour
• 1 pound (454 g) boneless, skinless chicken breast
• 1 medium onion (150 g), quartered
• 2 cloves garlic, minced
• 1/4 cup (60 ml) chicken broth
• 1/4 cup (60 ml) heavy cream
• 1 teaspoon (6 g) salt, plus more to taste
• 1/2 teaspoon (1 g) ground black pepper
• 1/4 teaspoon (0.5 g) ground nutmeg
• 2 cups (240 g) panko breadcrumbs
• 2 large eggs (100 g)
• 2 tablespoons (30 ml) water
• Vegetable oil for deep frying (about 6 cups or 1.4 liters)
• 1 green olive (optional, for garnish inside coxinha)

Instructions

1. Place the chicken breast in a pot with the quartered onion, add enough water to cover, and bring to a boil over medium-high heat. Cook for 15-20 minutes until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C). Remove the chicken and let it cool slightly, then shred it finely with two forks and set aside.
2. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Add the flour and stir continuously for 2-3 minutes to create a roux, cooking out the raw flour taste without browning it.
3. Gradually pour the milk into the roux while whisking constantly to prevent lumps from forming. Continue whisking over medium heat for 8-10 minutes until the mixture is thick and smooth and coats the back of a spoon. This is your dough base.
4. Add the shredded chicken, chicken broth, heavy cream, salt, pepper, and nutmeg to the dough mixture. Stir well to combine all ingredients. Cook for another 2-3 minutes, stirring frequently. Transfer the mixture to a shallow dish and refrigerate for at least 2 hours, or until completely cold and firm.
5. When the filling is cold and firm, prepare for shaping: line a baking sheet with parchment paper. Lightly wet your hands with water to prevent sticking, then scoop about 2 tablespoons (30 g) of the filling and form it into a teardrop or pear shape, rounded at one end and pointed at the other. If using olives, insert one into the center of each coxinha. Place shaped coxinhas on the prepared baking sheet.
6. Set up a breading station with three shallow bowls: the first with the 2 beaten eggs mixed with 2 tablespoons of water, the second with the panko breadcrumbs mixed with a pinch of salt, and keep the third empty. Working with one coxinha at a time, roll it in the egg mixture to coat completely, then roll it in the breadcrumbs, pressing gently so they adhere. Return the breaded coxinha to the parchment paper.
7. Pour the vegetable oil into a heavy pot or deep fryer and heat it to 350°F (175°C), using a thermometer to ensure accuracy. Working in batches of 4-5 to avoid overcrowding, carefully lower the coxinhas into the hot oil using a slotted spoon.
8. Fry the coxinhas for 4-5 minutes, turning them gently halfway through cooking, until they are deep golden brown on all sides. They should be crispy and make a satisfying crunch when tapped with a spoon. Remove them with a slotted spoon and drain on paper towels.