Coxinha

Steps

1. Boil the chicken thighs in a pot of hot chicken broth until cooked all the way through. Remove from heat and set aside to cool.
2. Shred the cooled chicken while waiting for the broth to cool.
3. To make the dough, combine 2.5 cups of chicken broth with 2 to 2.5 cups of flour and half a teaspoon of salt in a bowl. Mix until a sticky dough forms (optional: add butter or paprika).
4. Sauté the onion and garlic in a pan until nice and brown.
5. Add the parsley and green onions to the sautéed mixture, cooking briefly to release their juices.
6. Add the shredded chicken back into the pan and heat it through. Let it cool down completely.
7. Mix in the ricotta cheese, salt, pepper, and cumin; mix until combined.
8. Once the filling is ready, add the reserved chicken skins to the mixture for flavor.
9. Take out a small amount of dough (about one disc), roll it out on a floured surface, and place about one tablespoon of filling in the center.
10. Pinch the edges of the dough up and around the filling to form a teardrop package.
11. Dip the formed coxinha into an egg wash, then coat completely in breadcrumbs.
12. Deep fry the coated coxinha in oil heated to 350°F until golden brown and cooked through. Do not overcrowd the pan.