A teardrop-shaped croquette from Brazilian street food, coxinha is made by wrapping shredded chicken filling in potato-flour dough, coating it in breadcrumbs, and frying it. Its name comes from its shape, which resembles a chicken drumstick.
Sauté the onion over medium heat. Add the shredded chicken and tomato paste, cook for 8 minutes, then let cool.
Bring the chicken stock, butter, and salt to a boil, then add the flour. Cook over low heat, stirring constantly, for 5 minutes, until the dough forms a ball and pulls away from the pan. Let cool.
Take a piece of dough and flatten it in your palm. Place some filling in the center and seal it into a teardrop shape.
Dip the croquettes in egg, then coat them in breadcrumbs. Fry in oil over medium heat for 5–6 minutes, until golden on all sides.
Serve hot.
Uncooked, shaped croquettes can be stored in the freezer for 2 months and fried without thawing. Cooked croquettes are best eaten fresh.
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