Brazilian Chicken Coxinha (Dairy & Nut-Free)

Ingredients

• 1 lb Boneless, Skinless Chicken Thighs
• 4 cups Water
• 0.5 medium Onion
• 2 cloves Garlic
• 1 tablespoon Tomato Paste
• 1 cube Chicken Bouillon (dairy-free, nut-free)
• 2 cups All-Purpose Flour
• 2 cups Breadcrumbs (dairy-free, nut-free)
• 2 eggs worth Egg Replacer (prepared)
• 3 cups Oil for Frying

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 lb Boneless, Skinless Chicken Thighs, 4 cups Water, 0.5 medium Onion, 2 cloves Garlic, 1 tablespoon Tomato Paste, and 1 cube Chicken Bouillon. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the chicken is cooked through and tender.
2. 2Carefully remove the cooked chicken thighs from the pot and place them on a clean cutting board. Using two forks, shred the chicken into very fine pieces. Strain the cooking liquid through a fine-mesh sieve into a bowl, reserving about 2 cups of the broth.
3. 3Return the shredded chicken to the now-empty large heavy-bottomed pot. Add approximately 2 cups of the reserved broth to the pot. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and begins to pull away from the sides of the pot, about 5-7 minutes. Gradually add the 2 cups All-Purpose Flour, mixing vigorously and continuously until a cohesive dough forms. Remove the pot from the heat and let the dough cool for about 10 minutes, until it is comfortable to handle.
4. 4Prepare your shaping station: place the 2 cups Breadcrumbs in one shallow dish and the prepared 2 eggs worth Egg Replacer in another shallow dish. Take a small portion of the slightly cooled dough (about 2 tablespoons) and flatten it in the palm of your hand. Place about 1 teaspoon of the shredded chicken filling in the center of the flattened dough. Carefully fold the dough around the filling, pressing to seal, and shape it into a teardrop or 'coxinha' shape.
5. 5Dip each shaped coxinha first into the prepared 2 eggs worth Egg Replacer, ensuring it is fully coated. Then, transfer the coxinha to the dish with the 2 cups Breadcrumbs and press gently to coat evenly. Place the breaded coxinhas on a clean plate or baking sheet, ensuring they do not touch.
6. 6In a deep fryer or a large, heavy-bottomed pot, heat the 3 cups Oil for Frying over medium-high heat until it reaches 350°F (175°C). Carefully lower a few breaded coxinhas into the hot oil, being careful not to overcrowd the pot. Fry in batches for 3-5 minutes per batch, turning occasionally, until they are golden brown and crispy.
7. 7Using a slotted spoon or spider strainer, remove the fried coxinhas from the hot oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining coxinhas. Serve the coxinhas hot.

Substitutions

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