Coxinhas (Brazilian Chicken Croquettes)

In a medium saucepan, combine the chicken breasts and 1 cup of chicken broth. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook until the chicken is cooked through and easily shreds, about 20-30 minutes. Add more broth if needed to prevent sticking.

Remove the chicken from the broth and let cool slightly. Shred the chicken using two forks and set aside.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the shredded chicken, chopped olives, and parsley to the skillet. Stir well to combine and season with salt and pepper to taste. Remove from heat and set aside.

In a large saucepan, combine 2 cups chicken broth and butter. Season with salt and bring to a simmer over medium heat. Once simmering, add all the flour at once. Stir vigorously with a wooden spoon until a thick, smooth dough forms and pulls away from the sides of the pan, about 3-5 minutes. Continue cooking, stirring constantly, for another 1-2 minutes to dry the dough slightly.

Remove the dough from the heat and transfer it to a lightly oiled surface. Let it cool slightly until you can handle it comfortably, about 5-10 minutes. Knead the dough for 2-3 minutes until it is smooth and elastic.

Take a small portion of the dough (about 2 tablespoons) and roll it into a ball. Using an oiled finger, make a small indentation in the center of the ball and press the edges to create a small cup shape. Fill the cup with about 2 teaspoons of the chicken filling. Gently bring the edges of the dough together to seal the filling inside, forming a teardrop shape. Set the coxinha aside and cover with a damp cloth to prevent drying. Repeat with the remaining dough and filling.

Set up a dredging station with three shallow dishes: one with the 1 cup of flour, one with the beaten eggs, and one with the bread crumbs. Roll each coxinha in the flour, then dip it in the beaten eggs, and finally coat it thoroughly in the bread crumbs.

In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully place the coxinha in the hot oil, working in batches to avoid overcrowding the pot. Fry for 7-10 minutes, or until golden brown and crispy on all sides. Remove the coxinha from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

Serve the coxinha hot and enjoy!