Coxinha

About This Recipe

Coxinha (literally 'little thigh') is one of Brazil's most beloved salgadinhos — savoury snacks sold at bakeries, street stalls and party buffet tables across the country. The distinctive teardrop shape is said to mimic a chicken drumstick. The dough is made from chicken broth and flour, giving it a uniquely flavoursome base, then filled with a creamy mixture of shredded chicken, cream cheese and herbs before being breaded and deep-fried to a shatteringly crisp golden crust.

Ingredients

Serves 6

• 500 gchicken breasts(poached and shredded)
• 500 mlchicken stock(from poaching the chicken)
• 300 gplain flour
• 150 gcream cheese
• 1 mediumonion(finely diced)
• 3 clovesgarlic(minced)
• 1 tablespoonolive oil
• 2 tablespoonsfresh parsley(finely chopped)
• 1 teaspoonpaprika
• 2eggs(beaten, for coating)
• 200 gbreadcrumbs(fine, for coating)
• 1 litrevegetable oil(for deep frying)

Instructions

1. 1

   Make the filling

   Heat olive oil in a frying pan over medium heat. Sauté the onion for 5 minutes until soft, then add the garlic and cook 1 minute more. Add the shredded chicken, paprika and a pinch of salt. Stir well and cook for 2 minutes. Remove from heat, fold in the cream cheese and parsley until creamy and cohesive. Season to taste. Allow to cool completely.

2. 2

   Make the dough

   Bring the chicken stock to a boil in a saucepan. Add a pinch of salt and pour in all the flour at once, stirring vigorously with a wooden spoon. Cook over medium heat, stirring constantly, for 3–4 minutes until the dough pulls away from the sides and forms a smooth ball. Transfer to a lightly floured board and knead for 2 minutes until smooth and pliable. Allow to cool until handleable.

   The dough should be soft but not sticky — if it sticks to your hands, knead in a little more flour.

3. 3

   Shape the coxinhas

   Divide the dough into 20 equal balls. Flatten each ball in your palm into a disc about 8 cm wide. Place a heaped teaspoon of the chicken filling in the centre. Bring the edges of the dough up around the filling, pinching firmly to seal, and shape into a teardrop by pointing the top and rounding the bottom.

4. 4

   Bread the coxinhas

   Set up a breading station: beaten eggs in one bowl, breadcrumbs in another. Dip each shaped coxinha first into the egg, letting excess drip off, then roll in breadcrumbs to coat completely. Place on a tray lined with baking paper.

5. 5

   Fry

   Heat vegetable oil to 175°C in a deep saucepan or deep-fryer. Fry the coxinhas in batches of 4–5 for 3–4 minutes, turning occasionally, until deep golden and crispy. Remove with a slotted spoon and drain on kitchen paper.

6. 6

   Serve

   Serve immediately while hot and crispy. Coxinhas are traditionally eaten with a squeeze of hot sauce or a creamy catupiry dipping sauce.

Variations

• •

  Fill with a mixture of shredded chicken and catupiry (a Brazilian processed cream cheese) for the classic São Paulo version.

• •

  A popular modern twist uses pulled jackfruit and cream cheese for a vegetarian coxinha.

Storage

Shaped, uncooked coxinhas keep in the fridge for up to 24 hours. Cooked coxinhas can be reheated in an oven at 180°C for 8–10 minutes to restore crispiness.

Frequently Asked Questions