📝 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 chicken thighs' are breaded and fried to a perfect golden crunch, offering a satisfying contrast between the crisp exterior and the melt-in-your-mouth interior. Whether served at a lively birthday party or enjoyed as a comforting afternoon snack, they represent the very heart of Brazilian hospitality and culinary soul.
🥗 Ingredients
The Chicken Filling
- 2 large Chicken breast (approx. 600g, boneless and skinless)
- 4 cups Chicken stock (high quality, used for poaching and the dough)
- 2 tablespoons Olive oil
- 1 small Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Tomato paste (for color and depth)
- 1/2 cup Cream cheese or Catupiry (at room temperature)
- 1/4 cup Fresh parsley (finely chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1/2 teaspoon Smoked paprika
The Velvety Dough
- 3 cups All-purpose flour (sifted)
- 3 cups Reserved chicken poaching liquid (strained and hot)
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt (adjust based on stock saltiness)
Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine breadcrumbs (or Panko processed into a fine meal)
- 1 quart Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Place the chicken breasts in a large pot and cover with the 4 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes until fully cooked.
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2
Remove the chicken from the pot and set aside to cool. Strain the cooking liquid and measure out exactly 3 cups; keep this liquid hot in a saucepan for the dough.
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3
Once the chicken is cool enough to handle, shred it very finely using two forks or a stand mixer with the paddle attachment.
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4
In a large skillet, sauté the onions and garlic in olive oil until translucent. Stir in the tomato paste and paprika, cooking for 1 minute to release the aromatics.
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5
Add the shredded chicken to the skillet. Stir in the lime juice, chopped parsley, and cream cheese. Mix until the chicken is creamy and well-coated. Season with salt and pepper to taste, then set aside to cool completely.
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6
To make the dough, bring the 3 cups of reserved chicken stock and 2 tablespoons of butter to a rolling boil in a large, heavy-bottomed pot.
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7
Turn the heat to low and dump the sifted flour in all at once. Stir vigorously with a sturdy wooden spoon for 2-3 minutes until a smooth dough ball forms and pulls away from the sides of the pot.
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8
Turn the hot dough onto a clean, lightly floured surface. Knead it carefully (it will be hot!) for a few minutes until it is completely smooth and elastic.
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9
To assemble, take a golf-ball-sized piece of dough and flatten it into a disc in the palm of your hand. Aim for a thickness of about 1/4 inch.
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10
Place a rounded tablespoon of the chicken filling in the center. Bring the edges of the dough up over the filling, pinching them together at the top to form a signature teardrop or 'chicken thigh' shape.
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11
Dip each coxinha into the beaten egg mixture, then roll thoroughly in the breadcrumbs until evenly coated.
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12
Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the coxinhas in small batches for 3-5 minutes until they are a deep, even golden brown.
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13
Drain on paper towels and let them rest for 5 minutes before serving to allow the filling to set slightly.
💡 Chef's Tips
Always let the chicken filling cool completely before stuffing; a warm filling will make the dough soggy and difficult to shape. When making the dough, don't be afraid of the 'arm workout'—vigorous stirring ensures there are no flour pockets and creates that signature velvety texture. If the dough is too hot to knead by hand, use a silicone spatula or wait 2 minutes, but don't let it get cold or it will lose its elasticity. Keep your hands lightly greased with oil or butter while shaping to prevent the dough from sticking to your palms. Ensure your frying oil is at the correct temperature; if it's too low, the dough will absorb grease, and if it's too high, the outside will burn before the inside is hot.
🍽️ Serving Suggestions
Serve with a side of authentic Brazilian Malagueta pepper oil or a spicy habanero hot sauce for a kick. Pair with a chilled glass of Guaraná Antarctica, the classic Brazilian soda, for the most traditional experience. Offer a lime wedge on the side to brighten the savory flavors of the chicken. Arrange on a platter with 'pão de queijo' (cheese bread) for a complete Brazilian snack spread. Serve as 'salgadinhos' (party snacks) alongside a cold Pilsner or a refreshing Caipirinha.