Coxihna

Updated at: Thu, 17 Aug 2023 09:46:20 GMT

Step 1

Add chicken, 1 onion, carrot, bay leaf, peppercorns, broth, and water to a pot and poach at a gentle simmer until cooked internal 165°f

Step 2

Remove chicken and shred, strain broth and reserve

Step 3

Heat up a pan add the other onion and cook 2 minutes, add garlic, cook until onions are translucent another 3 minutes. Add shredded chicken, paprika, cayenne, salt, pepper stir to combine. Add cream cheese and taste the seasoning and adjust. Fold in parsley, remove to cool completely.

Step 4

For the dough, add 2 cups of reserved broth you cooked the chicken in, 2 tbsp butter, a good pinch of salt and bring to boil

Step 5

Once at a boil add the 2 cups flour all at once and stir. Drop temperature to medium low and cook dough until it pulls away cleanly from the sides of the pot and is no longer sticky around 6 minutes

Step 6

Put the dough on a clean surface and let cool (or don’t like me) and knead until smooth around 4 minutes. Allow dough to sit and rest 30 lightly covered

Step 7

Take a little dough and roll into a small circle, careful not to roll too thin or it will burst when frying. Place some chicken filling inside and close and shape

Step 8

Dredge in flour, egg wash (2 whisked eggs with 1 tbsp water) then breadcrumbs.

Step 9

Fry at 350°f until deep golden brown on all sides season with salt right away and serve

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