Teardrop-shaped fried dough filled with creamy shredded chicken, one of Brazil's most beloved and recognizable street food snacks.
Coxinha's distinctive teardrop shape, said to resemble a chicken drumstick (its name literally means 'little thigh'), makes it instantly recognizable at any Brazilian bakery, buffet or street cart. The dough is made from a roux-like base of flour cooked in chicken broth until it forms a smooth, pliable mass, quite different from a bread dough, giving coxinha its distinctive dense, slightly chewy shell once fried. Inside, shredded chicken is bound with a bit of cream cheese or catupiry (a soft Brazilian cheese) and seasoned simply, then wrapped in the dough, shaped into a point, breaded, and deep-fried until deeply golden and crisp.
Serves 8
Cook onion and garlic until soft, then mix with the shredded chicken, catupiry or cream cheese, and salt; set aside.
Bring 2.5 cups chicken broth and butter to a boil, then add flour and salt all at once, stirring vigorously over low heat until it forms a smooth, thick dough that pulls away from the pan.
Let the dough cool until comfortable to handle.
With oiled or floured hands, flatten a portion of dough in your palm, place a spoonful of chicken filling in the center, then wrap the dough around it and shape into a teardrop, pinching the top into a point.
Keep your hands lightly oiled while shaping — this dough is sticky and firm, and oil helps prevent it from tearing.
Dip each shaped coxinha in beaten egg, then coat thoroughly in breadcrumbs.
Fry in batches in hot oil (350F/175C) for 4-5 minutes, turning, until deeply golden all over.
Drain on paper towels and serve warm.
Cook the dough thoroughly on the stove until it forms a cohesive, non-sticky mass that pulls cleanly from the pan — an undercooked dough is difficult to shape.
Keep your hands lightly oiled when shaping the teardrop form, since the dough is dense and can tear if handled with dry hands.
Use a good chicken broth for both the filling and dough, since it's the main source of flavor in an otherwise simply seasoned dish.
A vegetarian version fills the dough with hearts of palm or a vegetable mixture instead of chicken.
Some versions add a bit of chopped chile to the filling for a spicier coxinha.
Mini coxinhas are commonly made for parties, using less filling and a smaller overall shape.
Uncooked, breaded coxinhas freeze exceptionally well; fry directly from frozen, adding a couple of minutes to the cooking time. Cooked coxinhas keep 2 days refrigerated and reheat best in an oven.
Coxinha originated in Sao Paulo state in the 19th century, according to popular legend created for a princess who wanted a dish resembling a chicken thigh without the bone, and it has since become one of Brazil's most iconic and widely eaten street foods.
Yes, freeze the shaped, breaded coxinhas on a tray until solid, then transfer to a bag; fry directly from frozen without thawing.
Cream cheese is a widely available and acceptable substitute, giving a similarly creamy filling.
The dough likely wasn't cooked long enough on the stove, or the shape wasn't sealed tightly enough around the filling — make sure the dough is fully cooked and pinch the seams firmly closed.
Per serving (120g / 4.2 oz) · 8 servings total
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