Zapappy

Name: Coxinha
Prep time: 75 min
Cook time: 65 min
Total time: 215 min
Yield: 24
Cuisine: Brazilian
Ingredients: 1 1/2 lb bone-in skinless chicken thighs; 5 cups cold water; 1 small yellow onion, quartered; 2 garlic cloves, crushed; 1 bay leaf; 1 1/2 tsp Diamond Crystal kosher salt; 1 tbsp extra-virgin olive oil; 6 oz yellow onion, finely chopped; 2 garlic cloves, minced; 1 tbsp tomato paste; 1/2 tsp sweet paprika; 1/4 tsp ground black pepper; 1/3 cup finely chopped flat-leaf parsley; 2 scallions, thinly sliced; 6 oz Catupiry or firm Brazilian-style requeijão, chilled; 3 cups strained chicken broth; 3 tbsp unsalted butter; 3 cups all-purpose flour; 1/4 tsp Diamond Crystal kosher salt; 2 large eggs; 2 tbsp whole milk; 2 cups fine dry breadcrumbs; 6 cups avocado oil, for frying

Cooking

Ingredients

Chicken and Broth

1 1/2 lb bone-in skinless chicken thighs
5 cups cold water
1 small yellow onion, quartered
2 garlic cloves, crushed
1 bay leaf
1 1/2 tsp Diamond Crystal kosher salt

Filling

1 tbsp extra-virgin olive oil
6 oz yellow onion, finely chopped
2 garlic cloves, minced
1 tbsp tomato paste
1/2 tsp sweet paprika
1/4 tsp ground black pepper
1/3 cup finely chopped flat-leaf parsley
2 scallions, thinly sliced
6 oz Catupiry or firm Brazilian-style requeijão, chilled

Dough

3 cups strained chicken broth
3 tbsp unsalted butter
3 cups all-purpose flour
1/4 tsp Diamond Crystal kosher salt

Coating and Frying

2 large eggs
2 tbsp whole milk
2 cups fine dry breadcrumbs
6 cups avocado oil, for frying

Directions

Cook and Shred the Chicken

Combine the chicken, water, quartered onion, crushed garlic, bay leaf, and 1 1/2 teaspoons salt in a saucepan. Bring to a bare simmer, skim the surface, and cook gently until the chicken reaches {{temperature:175°F}} and is tender, 25 to 30 minutes. Transfer the chicken to a plate. Strain the broth, discard the solids, and reserve exactly 3 cups broth.
When cool enough to handle, pull the chicken from the bones and shred it very finely across the grain. Discard the bones.

Make the Filling

Heat the olive oil in a wide skillet over medium heat. Add the chopped onion and cook until soft and golden at the edges, 6 to 8 minutes. Add the minced garlic, tomato paste, paprika, and black pepper and cook 1 minute. Fold in the chicken and cook until cohesive but not wet, 3 to 4 minutes. Remove from the heat, fold in the parsley and scallions, and cool completely.

Cook and Knead the Dough

Bring the reserved 3 cups broth, butter, and 1/4 tsp salt to a rolling boil in a heavy saucepan. Add all the flour at once and stir vigorously with a sturdy wooden spoon over medium-low heat until no dry flour remains and the dough forms a smooth ball that pulls cleanly from the pan, 3 to 5 minutes.
Turn the hot dough onto a lightly buttered counter. When safe to handle, knead until completely smooth and elastic, about 5 minutes. Cover tightly and cool to room temperature, about 30 minutes.

Shape and Bread

Divide the dough into 24 equal pieces. Flatten one piece into a 4-inch round with a slightly thicker center. Add 1 tbsp chicken filling and 1 tsp chilled Catupiry. Draw the dough up around the filling, seal without trapped air, and shape into a plump teardrop with a pointed top. Keep the shaped coxinhas covered and repeat.
Whisk the eggs and milk in a shallow bowl. Dip each coxinha, drain off the excess, and coat evenly with breadcrumbs, pressing gently. Refrigerate uncovered for 30 minutes to set the coating.

Fry and Serve

Pour frying oil to a depth of 3 inches in a heavy pot and heat to {{temperature:350°F}}. Fry 4 to 5 coxinhas at a time, turning gently, until evenly deep golden and the centers reach {{temperature:165°F}}, 3 to 5 minutes. Keep the oil between {{temperature:340°F and 350°F}} and return it to {{temperature:350°F}} before each batch.
Drain on a wire rack for 5 minutes and serve hot while the crust is crisp and the Catupiry is molten.