Coxinha
A popular Brazilian street food consisting of shredded chicken encased in a dough, shaped into a teardrop, breaded, and deep-fried.
Origin & history
Legend says the coxinha was created in the 19th century for a prince who only liked chicken thighs. The cook, wanting to make a special dish, shaped the dough to resemble a chicken leg.
Ingredients
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Filling
Dough
Breading
The method
Step by step
- 01
Prepare Filling
10 minMix the shredded chicken with cream cheese and seasonings. Ensure the mixture is thick enough to hold its shape.
Season well with onion and garlic.
- 02
Make Dough
10 minBring chicken broth and butter to a boil. Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the pan.
Cook the dough for a few minutes to remove the raw flour taste.
- 03
Shape
20 minTake a portion of dough, flatten it, place a spoonful of filling in the center, and shape into a teardrop.
Keep hands lightly floured.
- 04
Fry
10 minDip in egg, roll in breadcrumbs, and deep-fry until golden brown.
Ensure oil is at 350°F.
Chef tips
- — Serve with hot sauce.
- — Ensure the dough is smooth.
Common mistakes
- — Dough too wet to shape.
- — Oil not hot enough, leading to greasy coxinha.
Substitutions
- Catupiry → Cream cheeseStandard cream cheese works well.
Storage & serving
Keep in the refrigerator for 2 days or freeze raw.
Serve hot as a snack.
Food safety
Ensure chicken is fully cooked before shredding. Maintain oil temperature to prevent grease absorption.
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