Coxinha means little thigh, and the snack is shaped like a chicken drumstick, a teardrop of dough with a pointed top. Inside is shredded chicken bound with a little cream cheese; outside is a crisp crumb coat. It is sold at every lanchonete, bakery and party in Brazil, and in São Paulo it is practically a unit of currency for children's birthdays.

Shaping them takes a little practice, and the first three will look like modern sculpture. By the tenth you will be quick, and by race day you will have a tray ready to fry while the grid walk is still on the screen.

Chicken and broth

Ingredients

• 1 1/4 lb (570 g) boneless, skinless chicken breasts or thighs
• 1/2 onion
• 2 cloves garlic
• 1 bay leaf
• 1 teaspoon kosher salt
• 4 cups (960 ml) water

Method

1. Put the chicken, onion, garlic, bay leaf, salt and water in the large saucepan. Bring to a boil, then lower the heat and simmer gently, covered, for 18 to 20 minutes.
2. Lift out the chicken. Strain the broth and measure out 2 cups (480 ml) for the dough.
3. When cool enough to handle, shred the chicken very finely with two forks.

The filling

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 small onion
• 2 cloves garlic
• 1 tablespoon tomato paste
• 3 tablespoons flat leaf parsley
• 2 scallions
• 4 oz (115 g) catupiry or cream cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Method

1. Heat the oil in the skillet over medium heat. Cook the onion for 4 minutes, add the garlic and tomato paste and stir for 1 minute.
2. Add the shredded chicken and 2 tablespoons of broth and stir for 2 minutes. Off the heat, stir in the parsley, scallions, cream cheese, salt and pepper. Cool completely.

The dough

Ingredients

• 2 cups (480 ml) reserved chicken broth
• 2 tablespoons (28 g) butter
• 1/2 teaspoon kosher salt
• 2 cups (250 g) all purpose flour

Method

1. Bring the broth, butter and salt to a boil in the heavy saucepan. Lower the heat to medium low, add the flour all at once and stir hard with the wooden spoon for 2 to 3 minutes.
2. Tip the dough onto a lightly floured counter. When it is cool enough to touch but still warm, about 5 minutes, knead it for 2 to 3 minutes until smooth. Cover with a bowl to keep it warm.

Shaping, breading and frying

Ingredients

• 2 large eggs
• 1 1/2 cups (150 g) fine dry breadcrumbs
• about 6 cups (1.4 liters) neutral oil for frying

Method

1. Pinch off a piece of dough the size of a golf ball, about 1 1/2 oz (40 g). Flatten it in your palm into a disc about 3 1/2 inches (9 cm) across. Cup your hand, put 1 tablespoon of filling in the center, and bring the edges up around it, pinching them together at the top. Roll it gently between your palms into a teardrop with a pointed top and a flat base you can stand it on. Lightly oil your hands if the dough sticks.
2. Roll each coxinha in beaten egg, let the excess drip off, then roll in breadcrumbs, pressing gently. Stand them on the lined baking sheet.
3. Heat 3 inches (7.5 cm) of oil in the pot to 350°F (175°C).
4. Fry 4 or 5 at a time for 4 to 5 minutes, turning gently, until deep golden. Drain on the rack.

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