Ingredients:
1 tablespoon of oil
1 heaping tablespoon of grated onion
2 crushed garlic cloves
500g of chicken breast cooked only in water and shredded
half a teaspoon of salt
1 pinch of white pepper
half a teaspoon of oregano
1 teaspoon sweet paprika or paprika
1 tablespoon chopped chives
5 tablespoons of cream cheese
2 egg whites (for coating)
half a cup (tea) of cornstarch, approximately (for breading)
1 cup (tea) of breadcrumbs (for coating)
Preparation method:
Take a pan, add 1 tablespoon of oil and heat over medium heat, adding the grated onion and letting it sauté without browning.
Add the crushed garlic and sauté until lightly browned.
Add the cooked and shredded chicken, mix well with a wooden spoon and sauté for 1 minute.
Add the seasonings: salt, white pepper, oregano, sweet paprika, parsley and stir, sautéing very well so that the seasonings add flavor to the chicken.
Turn off the heat and add 4 tablespoons of cream cheese, mixing until completely dissolved.
Reserve the remaining spoon.
Then, transfer the chicken to a bowl to shred and bring to room temperature.
You will notice that the chicken is a little dry, so add the other spoonful of cream cheese, mixing. The ideal point is a pasty dough, for modeling.
Take a portion of the dough of approximately 20-30g and form a ball with your hands, pressing it well so as not to leave even a little air. Do this until you run out of dough, forming several balls.
Take 3 bowls and add: cornstarch in one of them, egg whites in another and breadcrumbs in the third.
Coat the balls by first coating them in cornstarch and then removing the excess. Then moisten your hands with the egg whites and roll them into balls, finishing with breadcrumbs, also removing the excess.
Fry in hot oil, not placing more than 2 balls at a time, so as not to cool the oil and make the snacks soggy.
Remove and drain the fat on paper towels.
Serve and enjoy your magnificent coxinha, which is divine!
