Fried Chicken Croquettes (Coxinha)

3 boneless skinless chicken breasts
1/2 onion -- chopped
2 garlic cloves -- minced
6 tablespoons butter
2 beef bouillon cubes
salt & freshly ground black pepper
2 green onions -- finely chopped
2 tablespoonschopped fresh parsley
3 cup all-purpose flour
8 ounces cream cheese
2 egg whites -- whisked lightly
breadcrumbs

Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion,
garlic, margarine, stock cubes, salt and pepper and 3 cups of water. Cook
over medium heat for 30 minutes or until done. Strain solids from broth,
retaining broth and solids. Finely chop the chicken to make the filling.
Add the parsley and chopped green onion to the chicken. Measure the
remaining broth into a saucepan-you will need 3 cups, so make it up with
extra water. Add all the flour, and stir vigorously with a wooden spoon
for 1 minute until it becomes stiff. Turn out, allow to cool a little, but
while it is still warm, knead dough until it is smooth and no lumps of
flour remain. (About 10 minutes) Roll out dough to about 1/4 inch thick
and cut medium sized circles with a biscuit cutter. Place the dough in the
palm of your hand, place a small cube of cream cheese and a teaspoon of
the prepared filling. Judge the filling to the size of the circle you
cut-you have to be able to seal it! Knead scraps and re-roll, and continue
cutting until all the dough is used. Fold and close the dough in the shape
of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
Brush the filled pastries with egg white and roll in breadcrumbs. Deep-fry
the snacks for 8 minutes at 350f or until golden brown.

Makes 60 bite sized or 30 medium sized coxinhas.


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