Ingredients:
1 lb of boneless and skinless chicken thighs
2 cups of chicken broth
1 onion, chopped
2 cloves of garlic, minced
1 tsp of salt
1/2 tsp of black pepper
2 cups of all-purpose flour
1/2 cup of grated requeijão (Brazilian cream cheese)
2 eggs, beaten
Oil, for deep-frying
Instructions:
In a large pot, combine the chicken, chicken broth, onion, garlic, salt and black pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks.
In a large mixing bowl, combine the shredded chicken, flour, requeijão, and eggs. Mix until well combined and form a dough.
Form small balls out of the dough, shape them into a teardrop shape and make a small indentation in the center to resemble a chicken thigh.
In a large pot, heat oil over medium-high heat. Carefully add the coxinhas to the hot oil and deep-fry for 3-4 minutes, or until golden brown.
Drain the coxinhas on a paper towel-lined plate and serve warm.
