Coxinhas (Brazillian deep fried chicken croquettes)

These little drumstick-shaped treats are a favorite snack in Brazil. Shredded chicken and cheese are encased in a flavorful dough and the coxinhas are then deep fried to a crispy, crunchy golden-brown. 

Makes about 20 coxinhas
Ingredients :

Filling :
Chicken breast, boneless, skinless -- 1 pound
Water -- 3 cups
Salt -- to season
Oil -- 2 tablespoons
Onion, finely chopped -- 1
Tomato, seeded and chopped -- 1 cup
Cream cheese -- 1/2 cup

For the dough :
Flour -- 2 cups
Oil -- 2 tablespoons
Salt and pepper -- to season

Crispy Coating :
Eggs, beaten -- 2
Fine breadcrumbs - 1 1/2 cups
Oil for deep frying

Method :

1) Heat the chicken breasts, water and salt in a large saucepan over medium-high flame. Bring to a boil, and then reduce heat to medium-low and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
2) Remove the chicken and reserve the poaching liquid. When the chicken is cool enough to handle, shred it with your fingers.
3) Clean out the saucepan, and then add the oil and heat over medium-high flame. Saute the onion in the oil until translucent, 2 to 3 minutes. Then add the tomato and cook down for 2 or 3 minutes. Add the chicken, salt and pepper and continue to simmer until most of the liquid is cooked away. Remove from heat, stir in the cream cheese and adjust seasoning to taste.
4) In another saucepan, mix 2 cups of the reserved broth with the flour, oil, salt and pepper and stir together until smooth. Then set the saucepan over medium flame and cook, stirring constantly, until the batter forms a smooth mass and pulls away from the sides of the pan. Chill the dough and chicken for at least an hour.
5) Flatten a golf ball-sized piece of dough into a round. Place a tablespoon of the chicken filling in the middle of the round and bring the sides of the dough up to encase the filling. Shape the dough into a little drumstick. Repeat with the remaining dough and filling.
6) Take a coxinha and dip it in the beaten egg and let the excess drip off. Then roll it in the breadcrumbs and set it on a baking sheet. Repeat with the remaining coxinhas.
7) Deep fry the coxinhas in batches at 365°F until golden brown, 3 to 4 minutes. Serve hot.