Description
Coxinha is a classic Brazilian snack featuring a creamy chicken filling enveloped in a smooth dough, shaped into a teardrop, and deep-fried to golden perfection. This recipe combines seasoned shredded chicken with cream cheese for a rich, savory center encased in a tender, crisp outer shell. Perfect for parties or as a comforting appetizer.
Ingredients
For the Dough:
- 3 cups Chicken Broth
- 3 cups Flour
- 1 tsp Salt
For the Battering:
- 3 large Eggs
- 1 cup Flour
- 2 cups Plain Panko Breadcrumbs
- Neutral Frying Oil (for deep frying)
For the Filling:
- 1 1/2 lbs Chicken boneless and skinless
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Carrot, peeled and very finely chopped
- 1/2 Yellow Onion, very finely chopped
- 3 Garlic Cloves, minced
- 2 tbsp Olive Oil
- 1 Lime (for juice)
- 8 oz Cream Cheese or 1/2 cup Shredded Mozzarella
To Serve:
- Ranch or other dipping sauce
Instructions
- Prepare the Dough: In a large saucepan over medium-high heat, bring the chicken broth and salt to a boil. Gradually stir in the flour over medium-low heat until the mixture forms a smooth dough and all the broth is absorbed. Transfer the dough onto a clean surface, let it cool slightly, then knead for 1-2 minutes until smooth. Cover and refrigerate for at least 15 minutes or up to 1 hour to firm up.
- Cook the Chicken Filling: Season the chicken with salt, black pepper, and paprika. Slice chicken breasts in half lengthwise if using to reduce cooking time. Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes per side. Reduce heat to medium, add 1/4 cup water, cover, and cook for 10-15 minutes until fully cooked. Allow the chicken to rest for 8-10 minutes before shredding using two forks or a mixer with the whisk attachment.
- Sauté Vegetables and Combine Filling: In the same skillet, heat another tablespoon of olive oil. Sauté the finely chopped carrot, onion, and garlic for 5-6 minutes until softened. Add the sautéed vegetables to the shredded chicken along with cream cheese or shredded mozzarella and lime juice. Mix thoroughly until well combined and the cheese melts. Keep warm or set aside.
- Shape the Coxinha: Roll golf-ball-sized portions of the dough between your palms and flatten each to about 1/8 inch thickness on a clean or lightly floured surface. Place 1-2 tablespoons of the chicken filling in the center, then enclose the dough around the filling and shape into a teardrop. Repeat with all dough and filling.
- Batter the Coxinha: Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each shaped coxinha first in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere well.
- Fry Until Golden: Heat neutral frying oil in a deep saucepan to 350°F (175°C) with 4-6 inches depth. Fry 2-3 coxinhas at a time in the hot oil until deeply golden and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve: Enjoy coxinha warm with ranch or your preferred dipping sauce for a delicious, authentic Brazilian treat.
Notes
- Ensure the dough is well chilled before shaping to make it easier to handle.
- You can substitute cream cheese with shredded mozzarella for a different texture in the filling.
- Maintain oil temperature at 350°F to cook coxinhas evenly without absorbing excess oil.
- Leftover coxinhas can be reheated in an air fryer or oven to retain crispiness.
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Brazilian
