Brazilian Chicken Croquettes

Combine the chicken breasts with 1 cup of chicken broth in a cooking vessel over medium heat. As it begins to boil, decrease the heat and cover the pot with a lid, allowing the chicken to cook through for 20-30 minutes. Periodically check the liquid level and add more broth if necessary to maintain a sufficient amount. Remove the chicken from the pot, allowing it to cool slightly before shredding with two forks.

Heat a small amount of olive oil in a skillet over medium heat and cook the onion until it becomes soft and translucent, taking approximately 5 minutes. Add the shredded chicken, olives, and parsley to the skillet, stirring well to combine. Season with salt and pepper to taste. Remove the filling from heat and set it aside for later use.

Combine 2 cups of chicken broth with melted butter in a large cooking vessel over medium heat. Add a pinch of salt and bring the mixture to a gentle simmer. Introduce a spoonful of flour into the pot, stirring vigorously until it forms a smooth paste and no longer sticks to the bottom of the pan. Remove from heat and allow the pastry to cool.

Once the pastry has cooled sufficiently to handle, transfer it to an oiled surface and knead until smooth, taking around 2-3 minutes. Take a portion of the pastry and shape it into a ball approximately the size of a golf ball. Insert an oiled finger into the center of the ball and press the edges together to create a small bowl. Fill the bowl with 2 teaspoons of chicken filling and gather the top edges to seal, rolling it into a teardrop shape. Set the croquette aside and cover it with a damp towel for later use. Repeat this process with the remaining pastry and filling.

Prepare three bowls in a specific order: flour, beaten eggs, bread crumbs. Roll each croquette in flour to coat, then dip it into the egg for a brief moment, and finally cover it with breadcrumbs.

Heat oil in a large saucepan or deep fryer to 350 degrees F (175 degrees C). Fry the croquettes in batches until they are golden brown on all sides, taking approximately 7-10 minutes. Remove the croquettes from the oil and drain them on paper towels.