Coxinha com CatupiryChicken Croquettes with Cream Cheese

Place the chicken breast in a saucepan with the chicken stock. Simmer gently until the chicken reaches 74°C (165°F), then remove it from the stock.

Shred the chicken breast finely.

Cook the potato in the water until very tender, then drain and mash until smooth.

In a pan over medium heat, cook the onion until soft. Add the garlic and stir until fragrant.

Add the shredded chicken breast, salt, and black pepper, then cook until the filling is well mixed and fairly dry. Let it cool, then fold in the catupiry cheese.

Bring the chicken stock to a simmer. Stir in the mashed potato, then add the all-purpose flour all at once.

Stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Let it cool until comfortable to handle.

Flatten a piece of dough in your hand, add a spoonful of filling, and shape it into a teardrop, sealing the dough well around the filling.

Dip each croquette in the eggs, then roll in the breadcrumbs.

Heat the vegetable oil to 180°C (356°F) and fry the croquettes in batches until deep golden and crisp.

Drain briefly and serve hot.