Season your chicken breasts well with garlic powder, salt and black pepper.
In a pressure cooker, saute your seasoned chicken breasts for 5-7 minutes first. Then add your chicken bouillon cubes, and your water. Close the lid to begin pressurizing and cook for approximately 25-30 minutes (counting from the time pressure has been reached). Cooking times may vary due to the size and thickness of your chicken breasts.
Once the chicken is cooked through, remove it from your pressure cooker and shred. The easiest and quickest way to shred chicken breasts is by using a hand mixer. You will not believe how much time this will save you!
In a skillet over medium heat, add olive oil, chopped onion and minced garlic. Make sure to add the garlic once your onions are translucent so you don’t burn the garlic.
Lower the heat and add in your cooked, shredded chicken, salt, black pepper, and colorifico (if you can’t find it at the store, you may use paprika powder). Combine all of your ingredients well by mixing them into your chicken. Remove your pan from the heat, add in your chopped parsley and combine it well into your filling.
Your Coxinha filling is done, set it aside in a bowl while you work on making the dough. Save the chicken stock that’s in the pot for your next steps!