Coxinha

Boil the chicken breasts in salted water until fully cooked and tender, about 15-20 minutes. Remove from water, let cool slightly, then shred the meat finely with two forks.

Heat 3 tablespoons of margarine in a large pan over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.

Add the shredded chicken to the pan along with the beef bouillon cubes, salt, and ground pepper. Stir well to combine and break apart the bouillon cubes evenly.

Add the cream cheese to the chicken mixture and stir constantly until melted and fully incorporated, creating a thick, cohesive filling. Remove from heat and let cool to room temperature.

In a separate pot, bring water to a boil and gradually whisk in the remaining 3 tablespoons of margarine and the all-purpose flour, stirring constantly to form a thick dough. Cook for 2-3 minutes until the mixture thickens and begins to pull away from the pan sides.

Transfer the dough to a work surface and allow to cool until it can be handled comfortably. Once cool, lightly grease your hands and shape the dough into a small ball.

Flatten the dough ball into a thin disk, place a spoonful of the chicken filling in the center, and fold the edges around the filling to form a teardrop or cone shape. Repeat with remaining dough and filling.

Beat the 2 eggs in a shallow bowl. Place the bread crumbs in another shallow bowl.

Dip each coxinha into the beaten egg, coating completely, then roll in the bread crumbs until fully covered. Place on a plate and refrigerate for 10-15 minutes.

Heat oil in a deep pan or Dutch oven to 350°F (175°C). Working in batches, carefully fry the coxinhas until golden brown on all sides, about 2-3 minutes per batch.

Remove the coxinhas from the oil using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve hot as an appetizer or snack.