Brazilian Cuisine
Chicken Coxinha
Coxinha is Brazil's most iconic and beloved street food, an absolute staple in the country's culinary scene. Shaped like a teardrop or a chicken drumstick, it features a velvety, savory dough made with chicken broth that encases a succulent, creamy filling of finely shredded chicken, cream cheese, and fresh herbs. Fried to golden perfection, coxinhas deliver a spectacular crunch on the outside while remaining incredibly soft and rich on the inside. Crafting the signature teardrop shape takes a bit of practice, but the rewarding blend of textures makes it entirely worth it.
Dishday
Recipe overview
- Total time
- 60 min
- Prep
- 30 min
- Cooking
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 18 g
- Fat
- 22 g
- Carbs
- 38 g
- Fiber
- 2 g
Step by step
Method
- 01
Poach the chicken in salted water until cooked through (about…
Poach the chicken in salted water until cooked through (about 20 minutes). Remove, let cool, and finely shred the meat. Strain and reserve 350 ml of the hot cooking broth.
- 02
For the filling, melt half the butter in a pan, sauté onions…
For the filling, melt half the butter in a pan, sauté onions and garlic until translucent. Stir in the shredded chicken, paprika, salt, and pepper. Sauté for 3 minutes, remove from heat, then blend with cream cheese and chopped parsley.
- 03
To make the dough, bring the reserved 350 ml chicken broth an…
To make the dough, bring the reserved 350 ml chicken broth and remaining 30 g butter to a boil in a pot. Reduce heat, dump in all the flour at once, and stir vigorously with a wooden spoon until a smooth dough forms and clears the sides of the pan.
- 04
Turn the dough onto a clean surface, let it cool slightly, th…
Turn the dough onto a clean surface, let it cool slightly, then knead for 3-5 minutes until smooth and elastic. Cover with plastic wrap to prevent a skin from forming.
- 05
Divide the dough into walnut-sized balls
Divide the dough into walnut-sized balls. Flatten each ball into a round disk with your fingers, keeping the center slightly thicker than the edges. Place a heaping teaspoon of chicken filling in the center.
- 06
Bring the edges of the dough up around the filling, pinch to…
Bring the edges of the dough up around the filling, pinch to seal at the top, and mold into a smooth teardrop shape. Ensure there are no air pockets.
- 07
Whisk eggs with a pinch of salt in one bowl, and place breadc…
Whisk eggs with a pinch of salt in one bowl, and place breadcrumbs in another. Dip each coxinha into the egg wash, then coat evenly with breadcrumbs.
- 08
Heat a generous amount of oil in a deep pot
Heat a generous amount of oil in a deep pot. Fry the coxinhas in small batches for 3-5 minutes until deep golden brown. Drain on paper towels before serving.
Dishday
Useful advice
Cooking tip
You can prepare the chicken filling a day in advance and store it in the fridge; cold filling is firmer and significantly easier to shape. Lightly coat your hands with vegetable oil to prevent the dough from sticking while sculpting.
How to serve
Serve coxinhas hot out of the fryer to keep the cheesy center melt-in-your-mouth soft. In Brazil, they are traditionally enjoyed with a splash of hot pepper sauce (molho de pimenta) or a side of ketchup and mayo.
How to store
Uncooked, breaded coxinhas can be flash-frozen on a tray, then transferred to a freezer bag for up to 2 months. Fry them straight from the freezer, adding 2-3 minutes to the frying time.
Note
Authentic recipes call for Brazilian Catupiry cheese, but any good-quality cream cheese or smooth creamed cottage cheese works as an excellent substitute.
