📝 About This Recipe
A crown jewel of Brazilian street food, the Coxinha is a teardrop-shaped masterpiece featuring a succulent, lime-infused shredded chicken filling encased in a velvety, savory dough. These 'little thighs' are breaded to golden perfection, offering a satisfying crunch that gives way to a creamy, melt-in-your-mouth interior. Whether enjoyed at a bustling 'boteco' or a sophisticated cocktail party, they are the quintessential comfort food of Brazil.
🥗 Ingredients
The Chicken Filling
- 2 large Chicken breast (boneless and skinless)
- 2 cubes Chicken bouillon (or 2 tablespoons of base)
- 2 tablespoons Olive oil
- 1 small Yellow onion (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato paste (for color and richness)
- 1/2 cup Cream cheese (preferably Brazilian Requeijão style)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
The Savory Dough
- 3 cups Chicken broth (reserved from boiling the chicken)
- 1 cup Whole milk (for a creamier texture)
- 2 tablespoons Unsalted butter
- 3 1/2 cups All-purpose flour (sifted)
- 1 teaspoon Salt (adjust to taste)
The Breading & Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (or Panko processed into fine crumbs)
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Place chicken breasts in a large pot and cover with water. Add bouillon cubes and bring to a boil. Simmer for 20 minutes until cooked through. Remove chicken, but reserve 3 cups of the broth for the dough.
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2
Once cooled slightly, shred the chicken very finely using two forks or a stand mixer with the paddle attachment. You want a fine texture so the filling packs tightly.
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3
In a large skillet, sauté minced onion and garlic in olive oil until translucent. Stir in the tomato paste and smoked paprika, cooking for 1 minute.
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4
Add the shredded chicken to the skillet. Stir in the lime juice, parsley, and cream cheese. Mix until the chicken is well-coated and creamy. Season with salt and pepper, then set aside to cool completely.
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5
In a clean large pot, combine the 3 cups of reserved broth, milk, and butter. Bring to a rolling boil over medium-high heat.
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6
Reduce heat to low and dump all the flour at once. Stir vigorously with a wooden spoon. This requires some muscle! Continue stirring for 2-3 minutes until the dough forms a smooth ball and pulls away from the sides of the pot.
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7
Turn the hot dough onto a floured surface. Let it cool for 5 minutes, then knead it while still warm until it is completely smooth and elastic.
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8
To assemble, take a piece of dough about the size of a large egg. Roll it into a ball, then use your thumb to create a deep well in the center, forming a small cup shape.
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9
Place a tablespoon of the chicken filling into the center. Carefully pinch the dough over the filling, pulling it upward to form a point, creating the signature teardrop shape.
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10
Dip each coxinha into the beaten egg mixture, then roll in the breadcrumbs until evenly coated. Ensure there are no bald spots.
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11
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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12
Fry the coxinhas in batches of 3 or 4 for about 4-5 minutes, or until they reach a deep golden brown color. Do not overcrowd the pot.
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13
Remove with a slotted spoon and drain on a wire rack or paper towels. Serve warm for the best experience.
💡 Chef's Tips
Always knead the dough while it is still warm; if it cools too much, it becomes difficult to shape and may crack. For an authentic 'Catupiry' experience, use a high-quality cream cheese or specialized Brazilian processed cheese in the center. Keep your hands lightly greased with butter or oil when shaping the dough to prevent sticking. Ensure the chicken filling is chilled before assembly; this makes it much easier to seal the dough around it. If the dough feels too sticky, add a tablespoon of flour at a time; if too dry, add a splash of warm broth.
🍽️ Serving Suggestions
Serve with a side of authentic Brazilian Malagueta pepper oil for a spicy kick. Pair with a cold glass of Guaraná Antarctica or a fresh lime Caipirinha. Provide a dish of lime wedges to squeeze over the coxinhas just before eating. Accompany with a simple garlic aioli or a tangy vinaigrette salsa (molho à campanha). Great as a party appetizer alongside 'pão de queijo' (cheese bread).