Coxinha

Bring the chicken breasts with the shallot, garlic, carrot and bay leaf in the broth slowly to the boil and cook for about 15 minutes.

Sieve the stock and store 350 ml. Cut the chicken fillet into small pieces and mix with the cream cheese, spring onion and green pepper. Leave to set in the refrigerator.

Bring the stock back to the boil and gradually stir in flour until a firm dough is formed after a few minutes. Add a little more flour if the dough is too sticky.

Allow the dough to cool in a bowl and continue cooling in the refrigerator until it is firm enough to roll out. Divide the dough into 16 portions and roll balls.

Divide the chicken mixture into 16 portions. Squeeze or roll the dough balls flat and place a portion of chicken on it. Fold the dough around it and make a conical package.

Dust the packages around with flour. Roll them through the egg and then through the breadcrumbs. Leave on a piece of baking paper in the refrigerator for at least 1 hour.

Heat the oil to 180 ° C and deep-fry the coxinhas in portions of 4 golden brown. Serve immediately.