Coxinha (Brazilian Chicken Croquettes)

Method

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1. 1Bring the chicken to a boil with the water, bay leaf, half onion and 1 tsp salt, then lower the heat and simmer for 20-25 minutes. Remove the chicken, cool it and shred it very finely with forks; strain the stock and reserve 500 ml.
2. 2Heat the olive oil in a pan and cook the chopped onion for 4-5 minutes, then the garlic for 1 minute. Add the tomato paste and shredded chicken and cook for 3-4 minutes, then take off the heat and stir in the parsley, scallions and cream cheese. Let the filling cool.
3. 3For the dough, bring the reserved stock, butter and remaining salt to a boil. Lower the heat, add all the flour at once and stir vigorously with a wooden spoon for 2-3 minutes, until the dough pulls away from the sides into a ball.
4. 4Turn the dough onto the counter and, once it's cool enough to handle, knead for 3-4 minutes until smooth and soft. If very sticky, work in 1-2 tbsp flour.
5. 5Flatten a walnut-sized piece of dough (about 35 g) in your palm into a cup and add 1 heaped tsp of filling. Seal it and shape it into a teardrop with a pointed top and flat base; you'll get about 20.
6. 6Dip each coxinha in beaten egg, then roll in breadcrumbs. Chilling the coated croquettes for 15 minutes helps keep them from bursting while frying.
7. 7Heat the oil in a deep pot to 175-180 °C and fry the coxinhas in batches of 4-5 for 4-5 minutes, until deep golden all over. Drain on paper towels and serve hot.