Coxinha Recipe – Brazilian Chicken Croquettes
Coxinha is one of Brazil’s most iconic street foods. Shaped like a chicken drumstick, it’s instantly recognizable and impossible to ignore. From the first bite, it delivers a crisp shell and a rich, creamy chicken filling that feels both comforting and indulgent.
Cooks prepare the dough using chicken broth and butter, which gives it a soft, flavorful base. Then, they fill it with shredded chicken mixed with onions, parsley, and often a touch of cream cheese. As they shape it into its signature teardrop form, it becomes both practical and visually distinct.
Because of this, coxinha offers a perfect balance of texture. Once fried, the outside turns golden and crunchy, while the inside stays smooth and savory. Each bite feels warm, rich, and deeply satisfying.
Traditionally, people enjoy coxinha as a snack or party favorite. Then, they add a squeeze of lime or a bit of hot sauce to brighten the flavors and cut through the richness.
You’ll find coxinhas everywhere, from street stalls to bakeries and celebrations. In addition, they bring a sense of fun and familiarity that makes them easy to love.
Overall, this coxinha recipe captures the essence of Brazilian comfort food, simple, flavorful, and always meant to be shared.
Cook the Chicken:
Place chicken breasts in a pot with water, covering them by an inch. Add a pinch of salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 20-25 minutes.
Remove chicken, reserve the broth, and let the chicken cool. Once cool, shred it finely.
Prepare the Filling:
In a skillet, heat olive oil over medium heat. Sauté the chopped onions and garlic until they are translucent.
Add the shredded chicken, salt, pepper, and 1/2 cup of chicken broth. Cook until the mixture is moist. Stir in cream cheese and parsley. Set aside to cool.
Make the Dough:
In a large saucepan, bring 2 cups of chicken broth and butter to a boil. Reduce heat to low and add flour, stirring continuously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
Form the Coxinhas:
Once the dough is cool enough to handle, take a small portion and flatten it into a round shape with your hands. Place a spoonful of the chicken filling in the center of the dough.
Mold the dough around the filling, pinching at the top to seal and form a teardrop shape. Repeat with the remaining dough and filling.
Bread the Coxinhas:
Dip each coxinha in the beaten eggs, then roll in breadcrumbs to coat thoroughly.
Fry the Coxinhas:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches until golden brown, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.
Serve:
Serve hot with lime wedges or your choice of dipping sauce.
Ingredients
Perfect Beverage Pairing:
- Cold Beer: A light, refreshing beer complements coxinhas’s rich, savory flavor.
- Caipirinha: Brazil’s national cocktail made with cachaça, sugar, and lime offers a zesty, refreshing contrast to the deep-fried snack.