Coxinha

The coxinha, one of the most popular savory snacks in Brazil, has its origins linked to the state of São Paulo, around the end of the 19th century. Its creation is surrounded by curious stories, the most famous being that it was developed as a practical and creative solution to serve a young prince who preferred to eat only chicken thighs. To please the boy's peculiar taste, a cook created a dish that imitated the shape of the thigh, using dough stuffed with shredded chicken and fried in hot oil. Over time, the recipe gained popularity throughout the country and was adapted to incorporate local seasonings and techniques. Today, the coxinha is a culinary symbol and can be found in bakeries, parties and snack bars. Its unmistakable flavor, combined with its crispy texture on the outside and creamy texture on the inside, has won over both Brazilians and international audiences, becoming a true national passion.

RECIPES

1/26/20251 min read

COXINHA

INGREDIENTS
For the Dough:

2 cups of chicken broth
2 cups of all-purpose flour
1 tbsp of butter or margarine
1 pinch of salt

For the Filling:

2 cups of shredded chicken (cooked and seasoned)
1 small onion, finely chopped
2 cloves of garlic, minced
2 tbsp of olive oil
2 tbsp of tomato paste
Salt and pepper to taste
Chopped parsley

For Coating:

2 eggs, beaten
2 cups of breadcrumbs
Vegetable oil (for frying)

INSTRUCTIONS

Prepare the Dough:

In a pot, bring the chicken broth, butter, and salt to a boil.
Reduce the heat to low and add the flour gradually, stirring continuously until the dough forms a ball and pulls away from the sides.
Transfer the dough to a flat surface and let it cool until it's safe to handle. Knead it until smooth.

Prepare the Filling:

In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
Add the shredded chicken and tomato paste, stirring well.
Season with salt, pepper, and parsley. Remove from heat and let cool.

Assemble the Coxinhas:

Take a small portion of the dough and shape it into a ball. Flatten it slightly in your palm.
Place a spoonful of the filling in the center, fold the edges up, and shape it into a teardrop.
Repeat until all dough and filling are used.

Coat and Fry:

Dip each coxinha in the beaten eggs and then roll it in breadcrumbs until fully coated.
Heat vegetable oil in a deep pot to 180°C (350°F). Fry the coxinhas in batches until golden brown.

Serve:

Remove and drain excess oil on paper towels.

Serve warm and enjoy this Brazilian classic!

Coxinha

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