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    Home » Brazilian recipes » Coxinha (Brazilian chicken croquette)

    February 16, 2023

    Coxinha (Brazilian chicken croquette)

    Whether you're hosting a party or just looking for a delicious snack, coxinha is a satisfying treat that's perfect for any occasion. With its crispy crust and savory, creamy filling, it is sure to impress anyone who tries it.

    Jump to Recipe
    coxinhas piled in a little white dish
    Coxinhas

    Coxinha, pronounced (koh·sheen·yuh), is a famous Brazilian snack that's loved for its delicious taste and unique shape. It's a deep-fried dough filled with well-seasoned shredded chicken that's incredibly satisfying.

    In Brazil, this tasty appetizer is a staple at birthday parties, weddings, baby showers, family and friends gatherings, bars, and even on the streets, sold by street vendors. Coxinha is so delicious that any time is a good time to have it.

    By the way, if you're planning a party or a nice gathering, don't forget to check out my recipe for brigadeiros (Brazilian chocolate fudge balls); they're also a traditional treat that is always a hit at any party.

    Jump to:
    • What is coxinha
    • The origin of coxinha
    • Ingredients
    • Instructions
    • Top tips for amazing coxinhas
    • Cooking chicken breasts
    • Storage
    • Can I freeze coxinha?
    • FAQ
    • Related
    • Don't miss a recipe! Subscribe to our newsletter.
    • 📖 Recipe / Receita
    • Pairing
    • Food safety
    hand holding a bitten coxinha showing the filling
    coxinha chicken croquette

    What is coxinha

    Coxinha is made using a dough made of wheat flour, chicken broth, milk, oil, egg yolk, and salt. The dough is cooked in a pan and filled with deliciously seasoned shredded chicken.

    Once the coxinhas are filled, they are shaped into the familiar teardrop shape and coated in breadcrumbs before being fried until golden brown and crispy.

    The origin of coxinha

    A commonly accepted origin story is that coxinha was invented in the 19th century in São Paulo during the Industrial Revolution. The story goes that workers in the factories and industries needed a portable and filling snack they could eat on the go. Hence, a local cook came up with the idea of creating a small, portable snack made from shredded chicken and dough that could be easily eaten with one hand.

    The snack quickly became popular among workers and soon spread throughout Brazil. Today, coxinha is a beloved snack and can be found in many street vendors, bars, and restaurants throughout the country.

    Pile of Brazilian chicken croquettes with one opened on top
    coxinha Brazilian chicken croquette

    Ingredients

    Dough:

    • Flour
    • Chicken broth
    • Milk
    • Oil
    • Egg yolks
    • Salt

    Filling:

    • Shredded chicken
    • Olive oil
    • Onion
    • Garlic
    • Tomatoes
    • Olives
    • Seasoning: Oregano, paprika, salt, pepper
    • Chicken broth
    • Parsley/Cilantro
    • Cream cheese (optional)

    Coating and frying:

    • Egg whites + water
    • Bread crumbs/Panko crumbs + salt
    • Vegetable oil

    *See the recipe card for quantities.

    Some Brazilian chicken croquettes in a shallow white dish
    Chicken croquettes

    Instructions

    For the filling

    shredded chicken

    Cook 2 lbs (about 1 Kilo) of chicken breasts or buy a rotisserie chicken and shred them finely. Set aside.

    sautéing onion and garlic in olive oil.

    In a large skillet, add olive oil and saute onion and garlic.

    adding chicken broth to the chicken filling.

    Add the chicken, seasonings, olives, tomatoes, parsley, chicken broth, and cream cheese (optional)

    coxinha filling in a pan, ready to be used.

    Mix everything until well combined.

    For the dough

    mixing flour and liquid ingredients to make the coxinha dough

    Add wet ingredients and bring them to a simmer. Add flour and salt, reduce the heat to low, and stir to combine.

    Lumpy dough getting to the right consistency

    The mixture will start to become very lumpy. Continue to mix, scraping the bottom and sides of the pan.

    Coxinha dough becoming a ball inside a pan.

    Keep stirring constantly until the mixture forms a ball of dough.

    coxinha dough ready to be used.

    Remove the dough from the heat and let it cool slightly. Knead it for just a few minutes until it becomes smooth and uniform.

    Assembling the coxinhas

    coxinha dough open as a disk in the palm of the hand.

    Open a ping-pong ball-sized portion of dough in the palm of your hand.

    putting filling inside the dough.

    Add filling in the center of the dough and close, bringing the edges together with your fingers towards the center.

    shaping the dough in a teardrop form.

    Shape the dough into a teardrop between the palms of your hands.

    dipping a coxinha into egg white wash.

    Dip it in the egg white wash.

    breading the coxinha.

    Roll the coxinhas on breadcrumbs.

    frying Brazilian chicken croquettes.

    Fry them in vegetable oil until golden brown.

    *For detailed instructions, check out the recipe card.

    Top tips for amazing coxinhas

    1. Be careful not to open the dough too thin on your hand, or it might tear.
    2. Try finding the right balance between the dough and the filling. When too much filling is added, it's hard to close and easier for the dough to tear.
    3. You can make small, medium, or large coxinhas as needed.
    4. If cooking the chicken yourself, use a flavorful broth or stock, rather than just plain water, to infuse it with more taste.
    5. Don't skimp on the garlic, onion, salt, and spices. They are necessary to give the coxinha its traditional taste.
    6. If frying previously frozen coxinha, make sure that are no ice crystals on them before frying, as it could result in oil splattering and possible burns.
    7. Use enough oil to cover the coxinhas.
    8. Choose a neutral vegetable oil to fry them, such as canola, soybean, or corn oil. They have a high smoke point and a subtle taste.
    9. Fry them in small batches to prevent them from getting too oily. I usually fry 4-5 at a time, and each batch will take roughly 2 minutes to fry.

    Cooking chicken breasts

    Here's a fast way to do it if you want to cook your own chicken instead of shredding rotisserie chicken.

    • Add 2 pounds of chicken (about 1 kilogram) into a pressure cooker (I like using Instant Pot) and add enough chicken broth to barely cover them. Add some extra salt, about 1 teaspoon should be good, and cook them on high pressure for about 20 minutes. Manually release the pressure, and finely shred the chicken with a hand mixer or food processor.

    Storage

    Coxinhas can be stored in the refrigerator for up to three days or frozen for up to three months.

    Can I freeze coxinha?

    Yes, you can. To freeze coxinhas, place them on a baking sheet in the freezer, apart from each other, so that they won't stick together. Once they're frozen, transfer them to a plastic bag, remove as much air as possible (sometimes I suck the air out using a straw), and keep them in the freezer for up to 3 months.

    coxinha not breaded yet in the palm of the hand.

    FAQ

    How to reheat coxinha?

    Coxinhas are best reheated in the oven or air-fryer to keep their crunchiness. Place them on a baking sheet and reheat at 350ºF/180ºC for about 10 minutes or until hot again. If reheating from frozen, add about 5 more minutes, and make sure that the center is defrosted and hot.

    Can I make coxinha in the air fryer?

    Yes, you can, although the outer crust will be a little dryer than the deep-fried version.
    Spray the coxinhas with some oil spray. Place them in the air frier at 395ºF/200ºC for about 15 minutes or until golden brown, rotating them halfway during the process.

    a few coxinhas with one opened on top, showing the chicken filling.
    Brazilian coxinha

    Related

    Would you like more Brazilian recipes? Try these:

    • Easy Brazilian Cheese Bread (Pão de Queijo)
    • Brazilian Flan
    • Brazilian Stroganoff
    • Brazilian Carrot Cake

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    📖 Recipe / Receita

    coxinha opened showing the chicken filling
    Print Recipe

    Coxinha (Brazilian chicken croquette)

    Coxinha is the perfect appetizer, side, or snack for any occasion. With its crispy crust and savory filling, it is sure to impress everyone.
    Prep Time1 hr
    Cook Time1 hr
    Total Time2 hrs
    Course: Appetizer
    Cuisine: Brazilian
    Keyword: brazilian, Chicken, croquette
    Servings: 60 units
    Calories: 124kcal
    Author: Lilian Vallezi
    Cost: 0.20 each
    Prevent your screen from going dark

    Ingredients

    For the Filling

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 5 garlic cloves, minced
    • 5 cups finely shredded chicken
    • ½ tablespoon oregano
    • 1 teaspoon smoked paprika
    • ½ teaspoon salt (or more, to taste)
    • black pepper to taste
    • 3 oz olives, chopped (your favorite, green or black)
    • 14.5 oz can of diced tomatoes
    • 1 cup cilantro, chopped
    • ⅓ cup chicken broth
    • ⅓ cup softened cream cheese optional

    For the dough

    • 5 cups all purpose flour
    • 2½ cups milk
    • 2½ cups chicken broth
    • ½ cup oil
    • 2 egg yolks (save the egg whites for dredging)
    • 1 tablespoon salt

    For dredging and frying

    • 2 egg whites
    • ⅓ cup water
    • 2 cups plain breadcrumbs
    • 1 teaspoon salt
    • enough oil to deep-fry the coxinhas

    Instructions

    For the filling

    • In a large skillet, over medium heat, add olive oil and saute onion and garlic.
    • Add the shredded chicken, oregano, paprika, salt, pepper, olives, tomatoes, and chicken broth, and stir until well combined. If using cream cheese (optional) mix it in as well. Turn off the heat and add the cilantro.

    For the dough

    • In a big, heavy-bottomed pan, combine the chicken broth, milk, oil, and egg yolks, and bring it to a simmer over medium heat.
    • Add the flour and salt, reduce the heat to low, and stir until the mixture thickens. It'll get lumpy and harder to stir, but keep stirring until it almost forms a dough ball. Remove the dough from the heat and let it cool slightly before handling.
    • Transfer the dough to a silicone mat and knead it until it becomes smooth and uniform. It'll be just a few minutes.

    To assemble the coxinha

    • Mix the egg whites and water in a small bowl. Set aside.
    • In another bowl, mix the breadcrumbs and salt.
    • Now organize your working station with the dough, filling, bowl of egg wash, bowl of breadcrumbs, and an empty container to place the assembled coxinhas.
    • Open a ping-pong ball-sized portion of dough in the palm of your hand. Flatten it into a disc, pressing the center with your thumb to create more space for the filling. Be careful not to open it too thin, or the dough might tear.
    • Add filling in the center of the dough with a teaspoon and close it, bringing the edges together with your fingers.
    • Shape the dough into a teardrop by rolling it between your hands (check photos in the image instructions). Repeat this process until all the dough is gone.
    • With one hand, dip it in the egg white wash, draining any excess from the dough. With your other hand, roll the coxinhas in the breadcrumbs. Repeat this process with all the coxinhas.
    • When it's time to fry them, heat oil in a small-medium pan, enough to cover about 4-5 coxinhas. Touch the tip of one coxinha in the hot oil; if it starts to bubble, it's hot enough. Add about 4-5 coxinhas and fry them until golden brown.
    • Place them on a serving plate lined with a paper towel to absorb excess oil. Eat it while still hot.

    Notes

    For all the tips, check out the section "top tips for amazing coxinhas" in this post.
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    Nutrition Estimate:

    Calories: 124kcal | Carbohydrates: 11.6g | Protein: 5.6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 106mg | Potassium: 54mg | Fiber: 0.6g | Sugar: 0.9g | Calcium: 26mg | Iron: 1mg

    All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.

    Pairing

    These are also my favorites to serve for a gathering:

    • Brigadeiro Recipe (Brazilian chocolate balls)
    • Brazilian Lemonade
    • Easy Fudge With Condensed Milk and Biscuits
    • Passion Fruit Mousse

    Make sure you won't miss anything. Follow Simple Living Recipes on:

    If you'd like to know more about traditional food from Brazil, check out this post with 50 most popular Brazilian food.

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    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C);
    • Do not use the same utensils on cooked food, that previously touched raw meat;
    • Wash hands after touching raw meat;
    • Don't leave food sitting out at room temperature for extended periods;
    • Never leave cooking food unattended;
    • Use oils with a high smoking point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove.

    See more guidelines at USDA.gov.

    More Brazilian recipes

    • Smoked Tuna Dip
    • Collard Greens Stir-fry
    • Homemade Lemon Pudding
    • Leftover Rice Casserole

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