Brazilian recipe
Simple homemade Coxinha recipe (Coxinha)
Master the art of making delicious, golden-brown coxinhas at home. Featuring a silky dough and a savory, creamy chicken filling for the perfect snack.
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Ingredients
1 1/2 kg boiled and shredded chicken
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup boiled and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep frying
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Seasoning to taste (salt, pepper, fresh parsley)
3 tbsp requeijão cremoso
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
1/2 cup boiled and mashed potato
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
2 eggs, beaten
Breadcrumbs for coating
Vegetable oil for deep frying
Where to find ingredients
Find shredded chicken, fresh produce, and baking staples at local grocery stores. Requeijão cremoso is a traditional Brazilian creamy cheese spread; if unavailable, you may substitute it with high-quality cream cheese as a last resort, though the authentic flavor profile requires the original product.
Preparation method
- For the filling, heat the olive oil in a pan and sauté the chopped garlic and onion.
- Add the shredded chicken and seasoning, cooking for about 5 minutes.
- Remove from the heat, stir in the requeijão cremoso, and set the filling aside.
- In a separate large pot, combine the water, milk, bouillon cubes, mashed potato, and butter.
- Bring the mixture to a boil.
- Add the flour all at once, stirring vigorously until the dough pulls away from the bottom of the pot.
- Transfer the dough to a smooth, lightly greased surface.
- Knead the dough until smooth and allow it to cool slightly.
- Take small portions of dough, flatten them in your hands, add the filling, and shape into the characteristic teardrop form.
- Dip each shaped coxinha first into the beaten eggs and then coat thoroughly with breadcrumbs.
- Heat the oil in a deep pot and fry the coxinhas until golden brown on all sides.
- Remove the fried snacks and drain excess oil on paper towels.
Observations
The coxinha is one of Brazil’s most beloved savory snacks, a staple for celebrations, afternoon snacks, or anytime you crave something comforting. This simplified homemade recipe offers a straightforward method to achieve that iconic golden crust and satisfying, moist filling.
Designed for home cooks who want efficient results, this method uses pantry staples and accessible techniques to ensure your snacks turn out just as delicious as those found in local bakeries.
Designed for home cooks who want efficient results, this method uses pantry staples and accessible techniques to ensure your snacks turn out just as delicious as those found in local bakeries.
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