Add <quantity>500<unit>ml</unit></quantity> of milk to a saucepan over medium heat

Add <quantity>50<unit>g</unit></quantity> of butter

Add <quantity>1<unit>tbsp</unit></quantity> of turmeric and <quantity>1<unit>tbsp</unit></quantity> of paprika

Add <quantity>1<unit>tbsp</unit></quantity> of salt and mix. Bring to a boil

Add <quantity>500<unit>g</unit></quantity> of all-purpose flour. Mix with a wooden spoon to slightly incorporate it. Remove from the heat and continue to mix until the flour is mostly absorbed

Sprinkle a work surface with flour and place the dough on it

Knead the dough until you can form a smooth and pliable ball with it

Wrap in cling film and rest at room temperature for 1h to soften. The Brazilian snack dough is ready to use

Preheat the oven to <temperature>250<unit>°C</unit></temperature>

Cut <quantity>1<unit>kg</unit></quantity> of ripe tomatoes in quarters

Deseed, remove the ribs, and chop <quantity>1</quantity> red bell pepper into medium pieces

Spread the tomatoes and the bell pepper in a baking dish

Season with <quantity>¼<unit>tsp</unit></quantity> of red chili flakes, <quantity>⅓<unit>tsp</unit></quantity> of smoked paprika, and <quantity>½<unit>tsp</unit></quantity> of sumac

Add <quantity>1<unit>tsp</unit></quantity> of flaky salt and <quantity>1<unit>tbsp</unit></quantity> of honey

Add <quantity>¼<unit>cup</unit></quantity> of balsamic vinegar and <quantity>2<unit>tbsp</unit></quantity> of olive oil

Bake the tomatoes for about 40m until blistered

Thinly slice <quantity>½</quantity> onion

Cover the bottom of a saucepan with olive oil. Set to medium heat

Add <quantity>500<unit>g</unit></quantity> of skinless chicken breast

Season with salt and black pepper to taste

Spread <quantity>2<unit>tbsp</unit></quantity> of mustard over the chicken breast

Add <quantity>3<unit>sprigs</unit></quantity> of thyme and <quantity>1<unit>sprig</unit></quantity> of rosemary

Add <quantity>150<unit>ml</unit></quantity> of white wine and <quantity>150<unit>ml</unit></quantity> of water

Add the sliced onion

Cover the saucepan and bring it to a boil over high heat. Reduce to a low heat for 15m until the chicken breast is fully cooked

Peel, trim, and thinly slice <quantity>2</quantity> shallots

Peel, trim, and small dice <quantity>½</quantity> onion

Peel, trim, and small dice <quantity>½</quantity> red onion

Remove the chicken breast from the saucepan. Reserve the cooking liquid

Shred the chicken breast with two forks

Blend the blistered tomatoes on medium speed until smooth. The roasted tomato coulis is ready

Place a saucepan over medium heat and coat its bottom with olive oil

Add the diced red onion and <quantity>3</quantity> garlic confit cloves

Add the diced onion and cook until translucent

Add the shredded chicken

Add <quantity>1<unit>tbsp</unit></quantity> of mustard and <quantity>1<unit>tbsp</unit></quantity> of white miso

Add <quantity>¼<unit>cup</unit></quantity> of the roasted tomato coulis

Add the chicken breast cooking liquid

Mix to combine and cook over medium heat until it thickens. The creamy chicken is ready

Preheat <quantity>1<unit>l</unit></quantity> of vegetable oil to <temperature>180<unit>°C</unit></temperature>

Break <quantity>2</quantity> eggs in a bowl

Add <quantity>200<unit>ml</unit></quantity> of milk and mix until combined

Dust a work surface with all-purpose flour and place the Brazilian snack dough on it. Divide it into <quantity>35<unit>g</unit></quantity> pieces

Form balls with the dough pieces and flatten them. Leave the edges slightly thicker

Whip <quantity>1<unit>cup</unit></quantity> of mascarpone cheese with a hand mixer

Take a disk of dough, put <quantity>1<unit>tsp</unit></quantity> of mascarpone cheese and <quantity>1<unit>tbsp</unit></quantity> of the creamy chicken in the middle

Gently press the edges of the dough together, forming a teardrop shape, to close the coxinha. Roll it between your hands to finish sealing and smooth it out

Dredge the coxinha in <quantity>⅔<unit>cup</unit></quantity> of all-purpose flour, then coat it evenly in the egg mixture

Coat the coxinha in <quantity>2<unit>cups</unit></quantity> of breadcrumbs, pressing it tightly

Fry the coxinhas for about 2m until golden brown and crispy. The coxinhas are ready

Enjoy this Brazilian treat with a cold glass of beer!