📝 About This Recipe
A beloved staple of Brazilian bakeries and festive gatherings, Coxinha is an iconic teardrop-shaped snack featuring a savory chicken filling encased in a velvety, golden dough. Traditionally shaped to resemble a chicken thigh, these croquettes offer a satisfyingly crisp exterior that gives way to a creamy, melt-in-your-mouth center. Infused with aromatics like garlic, onion, and lime, they represent the heart of South American comfort food with deep Portuguese culinary roots.
🥗 Ingredients
For the Savory Chicken Filling
- 2 large Chicken Breast (poached and very finely shredded)
- 2 tablespoons Olive Oil
- 1 small Yellow Onion (finely diced)
- 3 cloves Garlic (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)
For the Velvety Dough
- 3 cups Chicken Broth (reserved from poaching the chicken)
- 1 cup Whole Milk
- 2 tablespoons Unsalted Butter
- 4 cups All-Purpose Flour (sifted)
- 1 teaspoon Salt (adjust based on broth saltiness)
For the Breading and Frying
- 2 large Eggs (beaten with a splash of water)
- 2 cups Fine Breadcrumbs (traditional or Panko for extra crunch)
- 1 liter Vegetable Oil (for deep frying)
👨🍳 Instructions
-
1
Begin by poaching your chicken breasts in salted water with an onion wedge and a bay leaf. Once cooked through, reserve 3 cups of the broth and shred the chicken very finely using two forks or a stand mixer.
-
2
In a large skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 4-5 minutes.
-
3
Stir in the shredded chicken, tomato paste, and lime juice. Season generously with salt and pepper. Cook for 3 minutes to allow flavors to meld.
-
4
Remove the skillet from heat and stir in the cream cheese (or Catupiry) and fresh parsley until the mixture is creamy and cohesive. Set aside to cool completely.
-
5
To make the dough, combine the reserved chicken broth, milk, butter, and salt in a large, heavy-bottomed pot. Bring the mixture to a rolling boil over medium-high heat.
-
6
Once boiling, turn the heat to low and add all the flour at once. Stir vigorously and constantly with a sturdy wooden spoon.
-
7
Keep stirring for about 3-5 minutes until the dough forms a smooth, heavy ball that pulls away cleanly from the sides and bottom of the pot. The flour must be fully cooked.
-
8
Turn the hot dough onto a clean, lightly floured surface. Let it cool for just a few minutes until handleable, then knead it while still warm until it is perfectly smooth and elastic.
-
9
To assemble, take a piece of dough about the size of a golf ball. Flatten it into a circle in the palm of your hand, making the edges slightly thinner than the center.
-
10
Place a tablespoon of the cooled chicken filling in the center of the dough disc.
-
11
Bring the edges of the dough up over the filling and pinch them together at the top, gently molding the snack into a teardrop or 'little chicken thigh' shape.
-
12
Dip each coxinha into the beaten egg wash, then roll thoroughly in the breadcrumbs until evenly coated.
-
13
Heat the vegetable oil in a deep pot to 350°F (175°C). Use a thermometer to ensure the oil isn't too hot, which would burn the outside before the inside warms.
-
14
Fry the coxinhas in small batches for 3-5 minutes until they are a deep golden brown. Avoid overcrowding the pot as this drops the oil temperature.
-
15
Remove with a slotted spoon and drain on paper towels. Serve warm for the best experience.
💡 Chef's Tips
Always ensure your filling is completely cool before stuffing, as warm filling can cause the dough to break or steam from the inside. When making the dough, don't be afraid to stir hard; you want to work out any flour lumps for a silky texture. If the dough feels too sticky while shaping, lightly grease your hands with a tiny bit of oil rather than adding more flour. For a truly authentic touch, use 'Catupiry' cheese if you can find it at a Brazilian market; it provides a unique saltiness and creaminess. You can freeze the breaded, uncooked coxinhas for up to 3 months; just fry them directly from frozen, adding 2 minutes to the cook time.
🍽️ Serving Suggestions
Serve with a side of spicy Malagueta pepper oil or a high-quality hot sauce for a kick. Pair with an ice-cold Brazilian Chopp (draft beer) or a chilled Guarana Antarctica soda. Include a few lime wedges on the platter to squeeze over the croquettes just before eating. Accompany with other 'Salgadinhos' like Kibe or Empadinhas for a full Brazilian party spread. A simple garlic aioli or a 'molho a campanha' (Brazilian vinaigrette) also makes for a fantastic dipping sauce.