Brazilian Chicken Coxinha
Coxinha is a beloved Brazilian street food that brings back memories of feiras and family gatherings. These golden, teardrop-shaped croquettes hide a creamy shredded chicken filling inside a soft, savory dough. I remember biting into my first coxinha in São Paulo—the crunchy exterior gave way to a luscious, slightly spicy chicken filling. Now, you can recreate that magic at home. The process is a labor of love, but the reward is immense. Serve them hot with a dipping sauce, and watch them disappear. Perfect for parties or a cozy night in.
Ingredients
- chicken breast500g
- chicken broth500ml
- all-purpose flour300g
- cream cheese200g
- onion1 medium
- garlic cloves3
- fresh parsley2 tbsp
- salt1 tsp
- black pepper1/2 tsp
- breadcrumbs200g
- eggs2
- vegetable oil1L
Directions
- 1
In a saucepan, poach chicken breasts in broth with half the onion and garlic until cooked through, about 15 minutes. Remove chicken, reserve broth, and shred chicken finely.
- 2
In a skillet, sauté remaining onion and garlic in a little oil until soft. Add shredded chicken, cream cheese, parsley, salt, and pepper. Mix well and set aside to cool.
- 3
Bring reserved broth to a boil. Add flour all at once, stirring vigorously until a dough forms. Cook for 2 minutes until dough pulls away from pan. Let cool slightly.
- 4
Knead dough on a floured surface until smooth. Pinch off golf-ball-sized pieces, flatten into discs, place a spoonful of chicken filling in center, and shape into teardrop or drumstick shapes, sealing edges well.
- 5
Dip each coxinha into beaten eggs, then coat evenly with breadcrumbs. For extra crunch, dip again in egg and breadcrumbs.
- 6
Heat oil to 180°C (350°F) in a deep fryer or large pot. Fry coxinhas in batches until golden brown, about 3-4 minutes. Drain on paper towels.
- 7
Serve hot with hot sauce or ketchup.
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