Brazilian recipe
Easy Homemade Coxinha (Coxinha)
Master the art of crafting these classic Brazilian savoury chicken croquettes. Featuring a silky dough and a rich, creamy filling for the ultimate crowd-pleaser.
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Ingredients
1.5kg cooked and shredded chicken
2 tbsp extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, minced
Salt, pepper, and finely chopped parsley to taste
3 tbsp requeijão cremoso
1 cup water
2 cups full cream milk
2 stock cubes (bacon or beef flavour)
1/2 cup mashed potato
1 tbsp butter
2 1/2 cups plain flour
Margarine for greasing
2 eggs, lightly beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
2 tbsp extra virgin olive oil
1 small onion, finely diced
2 garlic cloves, minced
Salt, pepper, and finely chopped parsley to taste
3 tbsp requeijão cremoso
1 cup water
2 cups full cream milk
2 stock cubes (bacon or beef flavour)
1/2 cup mashed potato
1 tbsp butter
2 1/2 cups plain flour
Margarine for greasing
2 eggs, lightly beaten
Breadcrumbs for coating
Vegetable oil for deep-frying
Where to find ingredients
Find shredded chicken and staples like flour and milk at local supermarkets. Requeijão cremoso is a unique Brazilian spreadable cheese; look for it in the specialty deli section or an international grocer. If unavailable, a high-quality cream cheese or labneh are acceptable substitutes. Use a high-smoke point oil like canola or sunflower for deep-frying.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the onion and garlic until fragrant.
- Add the shredded chicken and seasoning, tossing over medium heat for approximately 5 minutes.
- Remove from the heat, stir in the requeijão cremoso until combined, and set aside.
- In a large saucepan, combine the water, milk, stock cubes, mashed potato, and butter.
- Bring the mixture to a boil over medium-high heat.
- Add the flour all at once, stirring vigorously until the dough pulls away cleanly from the bottom of the pan.
- Transfer the dough to a smooth, lightly greased surface.
- Knead the dough until smooth and elastic, allowing it to cool slightly before handling.
- Take small portions of dough, flatten them in your palm, add a spoonful of the filling, and shape into a traditional teardrop-shaped coxinha.
- Dip each shaped snack into the beaten egg, then roll thoroughly in breadcrumbs until evenly coated.
- Heat the oil in a deep pot and fry the coxinhas in small batches until golden brown on all sides.
- Remove the fried snacks with a slotted spoon and drain on paper towels to remove excess oil.
Observations
The coxinha stands as one of the most beloved street foods in Brazil, equally at home at festive gatherings, as a quick snack, or a mid-afternoon treat. This simplified, homemade version provides a straightforward, step-by-step method to achieve professional results, yielding a velvety dough and a succulent, well-seasoned chicken filling.
Designed for those who want a fuss-free approach to traditional pastry-making, this recipe uses pantry staples and accessible techniques. It ensures that even those new to deep-frying can successfully recreate the authentic taste of a Brazilian padaria snack in their own home.
Designed for those who want a fuss-free approach to traditional pastry-making, this recipe uses pantry staples and accessible techniques. It ensures that even those new to deep-frying can successfully recreate the authentic taste of a Brazilian padaria snack in their own home.
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