- Prepare the Ingredients
Gather all ingredients: 1 lb chicken breast, 3 cups chicken broth, 2 tbsp unsalted butter, 1 medium finely chopped yellow onion, 3 minced garlic cloves, 2 cups all-purpose flour, 4 oz cream cheese, 1/4 cup chopped fresh parsley, 1 tbsp lime juice, 2 large beaten eggs, 2 cups fine breadcrumbs, 8 cups vegetable oil for frying, 1 1/2 tsp salt, and 1/2 tsp black pepper.
- Cook & Shred the Chicken Filling
Poach the chicken breast in the broth until fully cooked, about 15 minutes. Reserve the broth. Let the chicken cool, then shred it finely with two forks. In a skillet, melt butter over medium heat. Sauté onion until soft, add garlic and cook for 1 minute until fragrant. Add the shredded chicken, 1/2 tsp salt, pepper, parsley, lime juice, and cream cheese. Stir until creamy and combined. Set aside to cool.
- Make the Dough & Assemble
Bring the reserved chicken broth to a simmer in a pot. Gradually whisk in the flour until no lumps remain. Switch to a wooden spoon and cook, stirring constantly, for 3-5 minutes until the dough forms a smooth ball that pulls away from the pot. Transfer to an oiled bowl, cover, and let cool until manageable. To shape, take a golf ball-sized piece of dough, flatten it in your oiled palm, add a tablespoon of filling, and carefully wrap the dough around, pinching to seal and forming a teardrop shape.
- Bread & Fry to Golden Perfection
Heat oil in a heavy pot to 365°F. Set up a breading station with beaten eggs and breadcrumbs. Dip each shaped coxinha first in egg, then roll in breadcrumbs to coat evenly. Working in batches, fry the croquettes for 4-5 minutes, turning occasionally, until deeply golden brown and crisp all over. Drain on a wire rack or paper towels. Let cool for a minute before serving hot.
- Calories:280 kcal
- Protein:12 g
- Carbohydrates:22 g
- Sugar:1 g
- Salt:0.5 g
- Energy:1170 kJ
- Fat:16 g
If you’ve ever found yourself craving something truly special—crispy on the outside, creamy and savory on the inside, with a shape so charming it makes you smile before you even take a bite—then you’re ready for coxinha brazilian food. This isn’t just another appetizer; it’s a handheld masterpiece, a golden, teardrop-shaped parcel of pure joy. I remember my first one at a friend’s churrasco: the satisfying crunch, the rich shredded chicken, the way it disappeared in three bites leaving me immediately wanting another. It was a culinary love at first sight.
The Little Legend Behind Coxinha Brazilian Food
The story goes that these little chicken croquettes were invented for a rather picky prince in 19th-century Brazil. The boy would only eat chicken drumsticks (“coxinha” in Portuguese), and when the kitchen ran low one day, a clever cook shredded the remaining meat, wrapped it in dough, and shaped it to resemble the prince’s favorite cut. The royal fussy eater was delighted, and a national treasure was born. It’s a tale that perfectly captures the ingenuity and heart of Brazilian cooking.
What Makes These Chicken Croquettes So Special
Its magic lies in the beautiful contrast. The exterior is a marvel: a dough made by cooking flour into a rich chicken broth until it forms a smooth, pliable paste. Once fried, it puffs into a delicate, shatteringly crisp shell. Inside, you find a moist, finely shredded chicken mixture, often seasoned with onions, garlic, parsley, and a touch of cream cheese for luxurious richness. The result? A textural symphony in every bite.
The One Pro-Tip You Absolutely Need
The key to the perfect shell is getting the dough right. After you stir the flour into the simmering broth, you must cook it, stirring constantly, for a good 3-5 minutes. You’re looking for the dough to pull cleanly away from the sides of the pan and form a smooth ball. This step cooks out the raw flour taste and develops the glutens, giving the dough the strength to hold its iconic shape during frying without bursting. Don’t rush it—this is your foundation.
Serving & The Perfect Pairings
While divine on their own, coxinhas are traditionally served with a vibrant, homemade hot pepper sauce or a simple squeeze of lime. For a real treat, pair them with a cold, crisp Brazilian lager or a caipirinha. They’re perfect for parties, game day, or a special weekend breakfast. I love setting out a big platter with a variety of dipping sauces—from a classic garlic mayo to a fiery homemade Serious Eats-inspired chili oil—and watching them vanish.
Creative Variations & Substitutions
The classic is hard to beat, but this versatile snack welcomes creativity. For a dairy-free version, omit the cream cheese or use a plant-based alternative. Swap the chicken for well-seasoned hearts of palm or jackfruit for a vegetarian twist. Some regions in Brazil fill them with shrimp or a spicy sausage mixture. You can even bake them for a slightly lighter version, though you’ll sacrifice a bit of that iconic crunch.
Make-Ahead & Storage Wisdom
You can be a party hero by preparing these ahead. The filled, shaped coxinhas freeze beautifully on a parchment-lined baking sheet before being transferred to a freezer bag. Fry them directly from frozen, adding a few extra minutes to the cooking time. Leftover fried coxinhas reheat surprisingly well in an air fryer or toaster oven to recrisp. Check out our recipe collection for more make-ahead marvels.
Your Coxinha Questions, Answered
Can I use rotisserie chicken? Absolutely! It’s a fantastic shortcut. Just be sure to shred it finely and adjust the seasoning, as store-bought birds can be salty.
My dough is too sticky to shape. Help! Let it cool completely, then oil your hands lightly. The dough firms up as it cools.
Why did my coxinha burst in the oil? The oil was likely too hot, causing rapid steam expansion. Keep it at a steady 350-365°F and don’t overcrowd the pot.
So, are you ready to bring a taste of Brazil into your kitchen? The process is a joyful, hands-on project. The moment you pull that first golden, perfectly shaped coxinha from the oil, you’ll feel like a culinary wizard. Trust me, once you master these, you’ll be making them for every gathering. Now, go get that pot of broth simmering. I can’t wait to hear how yours turn out!
