Chicken Croquet /Brazilian Coxinha Recipe

Ingredients:

For the dough:
• 2 liters of water
• 1 kg of sifted all-purpose flour
• 2 chicken bouillon cubes
• 1 tablespoon of margarine
• 1 tablespoon of salt
• 1 tablespoon of food coloring (optional)
For the filling:
• 1 kg of cooked and shredded chicken breast
• 2 medium onions, chopped
• 1 cup of chopped parsley
• 2 garlic cloves, mashed
• Salt to taste
• Food coloring to taste (optional)
For the breading:
• 2 egg whites
• 1 liter of water
• A pinch of salt
• 2 cups of flour
• 2 kg of breadcrumbs

Instructions:

1. For the dough:
   o In a pot, boil the water with the chicken bouillon cubes, margarine, salt, and food coloring.
   o Add the sifted flour and stir vigorously until the dough comes away from the bottom of the pan.
   o Transfer the dough to a flat, greased surface and let it cool. Knead it to avoid crust formation.
2. For the filling:
   o In a pan, heat oil or olive oil and sauté the garlic and chili pepper until golden.
   o Add the chopped onions and sauté until they become translucent.
   o Add the shredded chicken, season with salt and food coloring, and sauté for a few minutes.
   o Finish by adding the chopped parsley, mix well, and let it cool.
3. For shaping:
   o Take portions of the dough and roll them into balls, then create a small cavity in the center and stuff it with the chicken mixture.
   o Close the dough and shape it into a coxinha (a chicken leg shape).
4. For breading:
   o In a bowl, beat the egg whites with the water and a pinch of salt.
   o Dip the coxinhas in the egg white mixture, then coat them in flour.
   o Repeat the process by dipping them again in the egg white mixture, then coat them with breadcrumbs.
5. For frying:
   o Heat oil in a deep pan and fry the coxinhas until golden brown.
   o Remove them from the oil and place them on paper towels to drain the excess oil.