Coxinha (Shredded Chicken Croquettes)

Place 1.5 lbs boneless, skinless chicken breasts in a saucepan with 4 cups low-sodium chicken stock. Bring to a simmer and cook over medium-low heat for 15-18 minutes until the chicken registers 165°F (74°C) and is cooked through. Remove chicken and reserve the stock. Shred the chicken finely with two forks.

In a skillet over medium heat, melt half the 2 tbsp unsalted butter and cook 1 finely minced yellow onion until soft and golden, about 5 minutes. Add 4 cloves minced garlic cloves and 4 finely chopped scallions, cook 1 minute. Add the shredded boneless, skinless chicken breasts and 1/2 tsp smoked paprika, season with half the 1.5 tsp kosher salt, and stir well. Remove from heat and fold in 4 oz softened cream cheese until melted and combined. Set filling aside to cool.

Make the dough: bring the reserved low-sodium chicken stock to a boil in a medium saucepan with the remaining unsalted butter and remaining kosher salt. Add 3 cups all-purpose flour all at once, reduce heat to medium, and stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball, about 3-4 minutes. Remove from heat and let cool until just warm enough to handle.

Divide the dough into portions (about 2 tablespoons each). Flatten each piece in your palm into a thin disc. Place a teaspoon of filling in the center, bring the edges up, and pinch to seal, shaping into a teardrop or oval. Refrigerate formed coxinha for 30 minutes.

Set up a breading station: 2 beaten large eggs in one bowl, 2 cups plain dry breadcrumbs in another. Dip each coxinha in egg, then roll in breadcrumbs, pressing gently to adhere.

Heat 4 cups neutral oil (for frying) in a deep skillet or saucepan to 350°F (175°C). Fry coxinha in batches without crowding, turning occasionally, until deep golden brown all over, about 3-4 minutes. Drain on a paper-towel-lined plate and serve hot.