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. 1Cook the chicken: In a pot, combine chicken thighs, water, onion, garlic, tomato paste, and chicken bouillon. Bring to a boil, then reduce heat and simmer until the chicken is cooked through and tender, about 20 minutes.
2. 2Shred the chicken: Remove the chicken from the pot and shred it finely. Reserve the broth.
3. 3Make the dough: Return the shredded chicken to the pot with about 2 cups of the reserved broth. Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pot. Gradually add the flour, mixing well to form a dough. Remove from heat and let cool slightly.
4. 4Shape the coxinhas: Take a small portion of the dough and flatten it in your hand. Place a spoonful of the chicken filling in the center. Shape the dough around the filling to form a teardrop shape. Repeat with the remaining dough and filling.
5. 5Bread the coxinhas: Dip each coxinha in the egg replacer, then coat with breadcrumbs.
6. 6Fry the coxinhas: Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches until golden brown and crispy, about 3-5 minutes per batch. Drain on paper towels.
7. 7Serve: Serve the coxinhas hot.

Substitutions

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