Coxinha
Crispy, golden, and utterly irresistible, Coxinha is Brazil's favorite hand-held comfort food that's perfect for parties, snacks, or a hearty appetizer. These teardrop-shaped delights feature a soft, buttery dough that’s wrapped around a creamy, flavorful shredded chicken filling infused with garlic, onions, parsley, and a touch of cream cheese for extra richness. Each coxinha is coated in breadcrumbs and fried to crisp perfection, creating a delightful contrast of textures in every bite. Whether you're hosting a gathering or simply craving an authentic taste of Brazil, this recipe is sure to impress. Easy to make with pantry staples like chicken broth, flour, and eggs, Coxinha is a surefire crowd-pleaser that celebrates the bold and savory flavors of South American cuisine. Serve them hot with your favorite dipping sauce for an unforgettable snack experience.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 1 liter Chicken broth
- 60 g Butter
- 300 g All-purpose flour
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- 100 g Cream cheese
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Parsley, chopped
- 2 large Eggs
- 200 g Breadcrumbs
- 1 liter Vegetable oil
Instructions
In a large pot, cook the chicken breasts in the chicken broth with 1 tsp of salt over medium heat for about 15-20 minutes or until fully cooked.
Remove the chicken from the broth and reserve the broth. Shred the chicken using two forks and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and translucent.
Add the shredded chicken to the onion mixture and stir well. Season with the remaining salt and black pepper, and add the chopped parsley. Remove from heat and mix in the cream cheese. Set aside.
In a large saucepan over medium heat, bring 600 ml of the reserved chicken broth to a boil. Add the butter and let it melt completely.
Once the butter is melted, reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
Remove the dough from the heat and let it cool slightly. Once cool enough to handle, knead the dough until smooth.
To assemble the coxinhas, take a small piece of dough and flatten it into your palm. Place a tablespoon of the chicken mixture in the center.
Fold the edges of the dough around the filling and shape it into a teardrop. Repeat with the remaining dough and filling.
In a small bowl, beat the eggs with a splash of water. Dip each coxinha into the egg mixture, then coat with breadcrumbs.
In a deep fryer or a large saucepan, heat the vegetable oil to 180°C (350°F). Carefully fry the coxinhas in batches until golden brown, usually about 5-6 minutes per batch.
Remove the coxinhas from the oil and drain on paper towels. Serve hot and enjoy.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.4 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 163 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
