📝 About This Recipe
Transport your senses to the vibrant streets of Brazil with these iconic pear-shaped chicken delights. Featuring a succulent, lime-infused shredded chicken filling encased in a velvety, savory dough, each Coxinha is breaded and fried to a perfect golden crunch. It is the quintessential Brazilian 'salgadinho,' offering a harmonious balance of textures that has made it a beloved snack from São Paulo to the world.
🥗 Ingredients
The Chicken Filling
- 2 large pieces Chicken breast (approximately 1.5 lbs)
- 2 cubes Chicken bouillon (or 2 tablespoons of base)
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Tomato paste (for color and depth)
- 1/4 cup Fresh parsley (finely chopped)
- 1/2 piece Lime juice (freshly squeezed)
- 1/2 cup Catupiry or cream cheese (optional, for extra creaminess)
The Savory Dough
- 3 cups All-purpose flour (sifted)
- 3 cups Reserved chicken poaching liquid (strained and hot)
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt (adjust to taste)
Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (unseasoned)
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large pot, cover the chicken breasts with water and add the bouillon cubes. Bring to a boil, then simmer for 20-25 minutes until the chicken is fully cooked and tender.
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2
Remove the chicken from the pot, reserving exactly 3 cups of the broth. Strain the broth through a fine-mesh sieve and set aside. Once cool enough to handle, shred the chicken very finely using two forks or a stand mixer.
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3
In a skillet, sauté the onions and garlic in olive oil until translucent. Stir in the tomato paste and the shredded chicken. Cook for 3-4 minutes.
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4
Remove the skillet from heat and stir in the lime juice and fresh parsley. If using cream cheese, fold it in now until well incorporated. Season with salt and pepper to taste; let the filling cool completely.
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5
To make the dough, place the 3 cups of reserved broth and the butter in a clean pot. Bring to a rolling boil over medium-high heat.
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6
Lower the heat and add all the flour at once. Stir vigorously with a heavy wooden spoon for 2-3 minutes. The dough will be heavy and difficult to turn, but keep working it until it forms a smooth ball and pulls away from the sides of the pot.
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7
Turn the hot dough out onto a clean, lightly floured surface. Let it cool for 5 minutes, then knead it while still warm until it is completely smooth and elastic. Cover with plastic wrap to prevent a skin from forming.
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8
To assemble, take a golf-ball-sized piece of dough and roll it into a sphere. Use your thumb to create a deep well in the center, making the walls about 1/4 inch thick.
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9
Place a tablespoon of the chicken filling into the well. Pinch the dough at the top to seal it, pulling it upward to create the signature 'chicken drumstick' teardrop shape.
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10
Dip each coxinha into the beaten egg mixture, then roll in the breadcrumbs until evenly coated. Ensure the 'point' of the teardrop remains sharp.
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11
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the coxinhas in batches of 4 or 5 to avoid crowding the pan.
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12
Fry for 3-5 minutes until they are a deep golden brown. Drain on a wire rack or paper towels and serve hot.
💡 Chef's Tips
For the smoothest dough, make sure the broth is at a full boil before adding the flour. If the dough feels too sticky while shaping, lightly grease your hands with a drop of oil instead of using more flour. Ensure the chicken filling is finely shredded; large chunks will cause the dough to tear during the shaping process. To test the oil without a thermometer, drop a small piece of dough in; if it sizzles and rises immediately, it is ready. Coxinhas can be frozen after breading but before frying; just fry them directly from frozen for an extra 2 minutes.
🍽️ Serving Suggestions
Serve with a side of spicy Malagueta pepper oil or a simple garlic aioli for dipping. Pair with a cold glass of Guaraná Antarctica or a fresh lime Caipirinha. In Brazil, these are often enjoyed with a dash of hot sauce and a cold pilsner beer. Arrange on a platter with lime wedges to cut through the richness of the fried dough. Serve as part of a 'Salgadinhos' platter alongside Kibe and Pão de Queijo.