Coxinha de Galinha

A very popular Brazilian recipe, Coxinha de Galinha can be found anywhere from food stands on the beaches to fancy restaurants in the city.
It is a bit of work to make this, but the result is pretty tasty and unique.
This is one of Anna's favorites!

Ingredients:
- Chicken breasts
- Green onion
- Yellow onion
- Garlic, a couple cloves
- Flour
- Tomato paste
- Bread crumbs
- Knorr broth cubes
- Cilantro
- Condiments, salt, pepper, whatever you like
- Oil for frying

Procedure:
- Boil the chicken breast to cook for about 20 minutes in a pot of water with a a few Knorr cubes, some salt and pepper. SAVE THE LIQUID!!
- When the chicken is cool, pull it apart - you can do this in a food processor.

- Dice the onion and some garlic
- Brown some minced garlic in a little oil, then toss in a diced onion and ground chicken, tomato paste, and season to taste. While the chicken is cooking in the onion, add a little of the chicken stock you hopefully remembered to save. The point is to not let it get too dry. It is not soup either, just a mushy-sticky consistency is fine.
- When the chicken and onion and tomato paste is cooked briefly and combined nicely, take it off the heat, add chopped cilantro (a lot), and chopped green onion. Note: Use the green part of the green onion, not the white part.

Now for the dough. This is the tricky part. Crack open a beer, take a deep breath. The dough we are making is like a pie dough. Pie doughs are flour, liquid (usually water), and fat. About 6:3:1. In this case the liquid is the chicken broth, and the fat is the fat from boiling the chicken. So if you didn't save the broth, you have to use lard or butter.
- Put 3 cups of the chicken broth that you saved in a large pan and bring to boil. If you don't have 3 cups of broth, no problem, use some water to make up the difference. If it looks thin, you can use Knorr cubes and butter. It should be like savory, fatty chicken broth. Let it cool until it is hot, but you can touch it. You have to move quickly at this temperature, it is important.
- Have 6 cups of flour ready.
- This is much easier with a mixer, but it doable by and. Take the broth and QUICKLY pour the flour in and start stirring like mad. It gets gooey really quick, keep stirring. It might need a little more flour, and you want to stir it just until it comes clean from the pan. You need to stir (knead) for a few minutes at least.
- When you have a giant gooey blob of dough formed, leave it to cool for a while. You can then knead it a little more until it is smooth. Put it on a big cutting board dusted with flour.

You now have the chicken (inside) and dough (outside) of the Coxinha. Time to put it together. Everything is pretty much cooked already, so the next part is fying the coxinha to fuse together and brown, not to cook the insides, so don't overdo it or they will be dry.
- Take a ball of dough and flatten
- put a tablespoon of chicken in the middle, and wrap into a kind of egg shape
- dip in egg
- roll in bread crumbs
- fry in hot oil until brown