📝 About This Recipe
Originating from the bustling streets of São Paulo, Coxinhas are Brazil's most beloved savory snack, shaped like a teardrop to mimic a chicken drumstick. These iconic croquettes feature a velvety, savory dough made from chicken broth that encases a succulent, spiced shredded chicken filling. With a perfectly crisp, golden-brown crust and a melt-in-your-mouth interior, they are the ultimate comfort food and a staple at every Brazilian celebration.
🥗 Ingredients
The Chicken Filling
- 2 large pieces Chicken Breast (approximately 600g)
- 2 tablespoons Olive Oil
- 1 Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tablespoon Tomato Paste (for color and richness)
- 1 teaspoon Smoked Paprika
- 1/4 cup Fresh Parsley and Scallions (finely chopped)
- 1/2 cup Cream Cheese (Catupiry style) (optional, for extra creaminess)
- Salt and Black Pepper (to taste)
The Savory Dough
- 3 cups Chicken Broth (reserved from boiling the chicken)
- 1 cup Whole Milk
- 2 tablespoons Unsalted Butter
- 4 cups All-Purpose Flour (sifted)
- 1/2 teaspoon Turmeric (for a beautiful golden hue)
Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine Breadcrumbs (panko can be used for extra crunch)
- 1 quart Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Place the chicken breasts in a large pot, cover with water, add a pinch of salt, and simmer for 20-25 minutes until fully cooked. Remove the chicken to cool, but reserve 3 cups of the cooking liquid for the dough.
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2
Once cooled, shred the chicken very finely using two forks or a stand mixer with the paddle attachment.
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3
In a large skillet, sauté the onions and garlic in olive oil until translucent. Stir in the tomato paste, paprika, and shredded chicken. Season with salt and pepper.
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4
Remove the chicken from heat and stir in the fresh herbs and cream cheese (if using). Set the filling aside to cool completely; it is easier to shape when cold.
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5
To make the dough, combine the reserved chicken broth, milk, butter, and turmeric in a heavy-bottomed pot. Bring to a rolling boil.
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6
Once boiling, turn the heat to low and add all the flour at once. Stir vigorously with a sturdy wooden spoon until the dough forms a ball and pulls away from the sides of the pot (about 2-3 minutes).
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7
Turn the hot dough onto a clean, lightly floured surface. Let it cool for a few minutes, then knead it while still warm until it is smooth, elastic, and no longer sticky.
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8
Divide the dough into golf-ball-sized portions. Roll one into a ball, flatten it into a disc in your palm, and thin out the edges.
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9
Place a tablespoon of filling in the center. Bring the edges up and pinch them together at the top to form a point, creating a teardrop or 'little drumstick' shape.
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10
Repeat until all dough and filling are used. Dip each coxinha into the beaten egg mixture, then roll in breadcrumbs until evenly coated.
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11
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 reach a deep golden brown.
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12
Drain on paper towels and serve hot for the best texture.
💡 Chef's Tips
Ensure the dough is kneaded while still warm to achieve a silky, non-grainy texture. Avoid overfilling the coxinhas, as this can cause them to burst during frying. Keep the oil temperature consistent; if it's too cool, the dough will absorb grease and become soggy. For a professional finish, use a small sieve to dust off excess breadcrumbs before frying. You can freeze the breaded, uncooked coxinhas for up to 3 months—just fry them directly from frozen!
🍽️ Serving Suggestions
Serve with a side of spicy Brazilian Malagueta pepper oil or hot sauce. Pair with a cold glass of Guaraná Antarctica or a fresh lime Caipirinha. Offer a creamy garlic aioli or a classic lime wedge for squeezing over the top. Include them as part of a 'Salgadinhos' platter alongside Pão de Queijo and Kibbeh. Enjoy as a mid-afternoon snack with a strong cup of Brazilian cafezinho.