Brazilian recipe
Easy Homemade Coxinha (Coxinha)
Master the art of making this iconic Brazilian fried snack at home with a tender dough and a savory, creamy chicken filling.
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Ingredients
1 1/2 kg cooked and shredded chicken
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, pepper, parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups whole milk
2 cubes bacon or beef bouillon
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Vegetable oil for deep frying
2 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
Seasoning to taste (salt, pepper, parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups whole milk
2 cubes bacon or beef bouillon
1/2 cup cooked and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for breading
Vegetable oil for deep frying
Where to find ingredients
You can find essential items like chicken, potatoes, and pantry staples at local supermarkets in Nassau or Freeport. For the requeijão cremoso, check the international or Latin American specialty dairy section of premium grocers. If unavailable, a high-quality cream cheese mixed with a splash of heavy cream can serve as a substitute for the desired consistency.
Preparation method
- To prepare the filling, heat the olive oil in a pan and sauté the minced onion and garlic.
- Add the shredded chicken and seasonings, sautéing for approximately 5 minutes.
- Remove from heat, fold in the requeijão cremoso, and set the filling aside to cool.
- In a large saucepan, combine the water, milk, bouillon 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 onto a clean, lightly greased surface.
- Knead the dough until smooth and allow it to cool slightly before handling.
- Take small portions of dough, flatten them in your hands, add a spoonful of filling, and shape into the signature teardrop shape.
- Dip each shaped coxinha first into the beaten egg, then coat thoroughly in breadcrumbs.
- Heat the oil in a deep fryer or deep-sided pot and fry the coxinhas until uniformly golden brown.
- Remove the fried snacks and place them on paper towels to drain any excess oil before serving.
Observations
The coxinha holds a special place in the heart of Brazilian food culture, celebrated as the ultimate snack for gatherings, afternoon tea, or quick bites. This simplified method provides a straightforward approach to achieving that classic texture—a silky, smooth dough paired with a rich, flavorful shredded chicken center.
Designed for those seeking an approachable entry into Brazilian snack-making, this recipe uses pantry staples and easy-to-follow techniques, ensuring you can replicate the savory delight of a neighborhood padaria right in your own kitchen.
Designed for those seeking an approachable entry into Brazilian snack-making, this recipe uses pantry staples and easy-to-follow techniques, ensuring you can replicate the savory delight of a neighborhood padaria right in your own kitchen.
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