This coxinha recipe is really special to me because it's something I grew up eating. It brings back great memories of my mom taking me to get coxinhas as a treat after a dentist visit.š Those were such fun times! When I was a kid, going to the dentist was not my favorite thing, but I always knew there would be a delightful reward waiting for me afterward. The smell of freshly fried coxinhas at the bakery was amazing! The crispy outside and the tasty chicken filling were just so irresistible.
That experience of enjoying coxinhas after a dentist visit inspired this recipe. I wanted to recreate that joyous feeling and share it with my own family. It's incredible how certain food memories can stay with you and influence your life in unexpected ways. Now that I'm a parent, I love sharing this dish with my family. It's a way to pass down my childhood memories to my kids and husband.
They quickly fell in love with coxinhas too, and it's heartwarming to see how it brings us all together, just like it did with my mom and me. When we make these coxinhas at home, it feels like we're connecting with my past. It's incredible how food can bring back such happy memories.
So, making and enjoying these coxinhas isn't just about the taste; it's about keeping my childhood memories alive and creating new ones with my family. It has become a special recipe that we cherish. I hope you try this coxinha recipe and that it brings as much joy to your family as it does to mine.Ā
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What is Coxinha?
Coxinha is a popular Brazilian snack that has become well-loved not only in Brazil but also in other parts of the world. It is a savory, deep-fried pastry shaped like a teardrop or chicken drumstick, where its name comes from. "Coxa" means "thigh" or "drumstick" in Portuguese.
The traditional coxinha is made from shredded chicken meat, usually mixed with cream cheese, onions, and herbs. The filling is then encased in a dough made from wheat flour, chicken broth, and sometimes potatoes or yucca (cassava). The dough is molded around the filling, giving it the characteristic teardrop or drumstick shape.
Once the coxinha is formed, it is coated with breadcrumbs and deep-fried until golden and crispy. The result is a delightful, flavorful snack with a crunchy exterior and a moist, savory interior. Coxinhas are often served with hot sauce or another dipping sauce for added taste.
Coxinhas are a popular street food in Brazil, commonly found in snack bars, bakeries, and food stalls. They are a staple during parties, gatherings, and celebrations, loved by people of all ages. Due to their delicious taste and portable nature, coxinhas have gained international popularity and are now enjoyed in various countries around the world.
About This Coxinha Recipe:
- Ease: My coxinha recipe is easy and quick to make. I use rotisserie chicken to streamline the process, and a stand mixer ensures a smooth and lump-free dough, eliminating the need to handle hot dough that might burn your hands.
- Taste: The filling is made from shredded rotisserie chicken, sautƩed onions, garlic, black pepper, and green onions. Chicken bouillon enhances the flavor, and a touch of tomato paste provides a rich and delicious taste. The dough is made with milk, all-purpose flour, chicken bouillon, mayonnaise, and a touch of paprika, enhancing the overall taste.
- Texture: The texture of this coxinhas is one of its key highlights. The outer layer, made from the dough and breadcrumbs, becomes crispy and golden brown when deep-fried, creating a delightful crunch. Inside, the chicken filling is usually moist and tender, offering a pleasant contrast to the crunchy exterior. The combination of crispy outside and soft inside makes Coxinhas a delicious treat.
- Method: The method involves preparing the filling, making the dough, forming the coxinhas, and coating them first with a mixture of cornstarch and water to help adhere the breadcrumbs, then coating them with breadcrumbs before deep-frying until golden brown.
Coxinha Ingredients
Note:Ā The full ingredients list is provided in the recipe card below.
For the filling:
- Rotisserie Chicken (store-bought): Using rotisserie chicken saves time and provides already-cooked and flavorful chicken for the filling.
- Onion and Garlic: They add aromatic flavors to the filling, enhancing its overall taste.
- Knorr Chicken Flavor Bouillon: This bouillon adds a concentrated chicken flavor to the filling, making it more savory and delicious.
- Green Onion: Provides a fresh and slightly pungent taste to complement the other flavors in the filling.
- Cream Cheese: Adds creaminess and richness to the filling, making it more indulgent and satisfying.
- Olive Oil: Helps sautƩ the onions and garlic, infusing them with its own flavor.
- Tomato Paste or Tomato Sauce: Adds a hint of color and subtle tomato flavor to the filling.
- Ground Black Pepper: Adds a mild spiciness and enhances the overall taste of the filling.
- Water: Helps bring all the ingredients together and create the desired consistency for the filling.
For the dough:
- Knorr Chicken Flavor Bouillon: It adds chicken flavor to the dough, making it more savory and complementing the filling.
- Whole Milk: Provides moisture and richness to the dough, resulting in a tender texture.
- All-Purpose Flour: The main component of the dough, giving it structure and allowing it to hold the filling.
- Mayonnaise: This is my secret ingredient! It adds richness and fat to the dough, contributing to its softness and flavor.
- Sweet Paprika or Ground Turmeric: Either one of these spices provides color and a subtle flavor to the dough.Ā In this recipe, we used paprika.
For the Coating:
- Plain Breadcrumbs: The coating helps achieve a crispy texture when the coxinhas are deep-fried. For this recipe, I prefer to use plain breadcrumbs because the filling has enough flavor on its own.
- Water and Cornstarch: Used to create a paste that helps the breadcrumbs adhere to the coxinhas during frying.
- Peanut or Vegetable Oil: Used for frying the coxinhas, giving them a crunchy exterior and a delicious golden color.
Tools you'll needĀ
- Food processor
- Measuring Cups
- (2)Large saucepan
- Large Pot
- Electric Stand mixer
- Wooden Spoon
- Baking sheet
- Kitchen Scale
- Frying Thermometer
How to Make Coxinha
Note:Ā The full instructions are provided in the recipe card below.
For the Coxinha Filling: In a food processor, add the chopped onion and garlic. Pulse a few times to chop them finely. Transfer the mixture to a small bowl and set aside. Add the roast chicken meat in batches in the same container of the food processor. Pulse a few times to chop it coarsely. Be careful not to over-process; you want finely chopped chicken, not puree. Transfer the mixture to a large bowl and set aside.
In a large saucepan, heat olive oil over medium heat. SautƩ the finely chopped onions and garlic for about 5 to 10 minutes until they become translucent. Add the tomato paste and cook for an additional 2 minutes. Stir in the water, chicken bouillon, and pepper. Add the shredded chicken and chopped green onions to the saucepan and stir until well combined and the chicken is heated thoroughly. Taste the filling and adjust the seasoning if needed. Remove from heat and set aside.
For the Coxinha Dough: For the dough, in a large, heavy pot over high heat, bring the milk, chicken bouillon, and mayonnaise to a boil. Add the sifted flour and stir continuously and vigorously until a smooth dough comes together and away from the sides of the pan as you stir for about 5 to 6 minutes. Turn the dough onto an electric stand mixer fitted with a paddle attachment and knead on medium-low speed until smooth and bouncy, ensuring there are no lumps; about 5 minutes. Transfer the dough to a lightly oiled bowl, turning it to coat the surface, and cover it with a clean kitchen towel. Alternatively, if you prefer, you can also make the dough by hand with the help of a dough scraper or rolling pin. Knead the dough until it becomes smooth and bouncy.
Camila's tips: The coxinha dough is ready to knead when it unsticks from the pan and doesn't stick to your hands when nd doesn't cling to your hands when you pinch it.
Assemble the Coxinhas: Take a small portion of the dough (approximately 35g or depending on how big you want your coxinhas to be), and form a ball. Flatten the dough in your palm into a disc with a slight lip at the edges, creating a hollow in the middle. Be careful not to make it too thin, as it may tear when folding. Place about 1 teaspoon of cream cheese into the center of the dough. Add a scant tablespoon to 2 tablespoons of the prepared filling into the center of the dough.
Note: This recipe yields medium-sized coxinhas. If you prefer larger coxinhas, use about 110g to 120g of dough for each coxinha. However, keep in mind that larger coxinhas will yield a smaller quantity, approximately 20 coxinhas since they are bigger. Enjoy your larger and more indulgent coxinhas!
Bring the edges of the dough disc together to cover the filling entirely. Pinch the edges together gently to seal the dough shut. Hold the dough-covered filling in one hand with the sealed edge facing up. Use your other hand to pinch and pull the top of the dough (opposite the sealed edge) to create a pointy tip. This will form a drumstick/teardrop-like shape.
If the top end of the drumstick is too long, gently break it to the desired length and fix it to look like a nice drumstick. Gently smooth the surface of the coxinha with your hands, making sure there are no cracks or openings where the filling could leak out during frying. Continue shaping coxinhas until you run out of dough and filling. If the dough breaks or tears while shaping the coxinhas, don't worry. Coxinha dough is very forgiving, much like playdough. You can simply patch it back together with your fingers and reshape it into a drumstick shape again.
In a small bowl, whisk 1 teaspoon of cornstarch with Ā½ cup of water. Microwave the mixture for about 2 minutes until the cornstarch cooks through and turns slightly slimy. Alternatively, heat it on the stovetop. Let the mixture cool slightly, then coat your hands with the cornstarch mixture. Coat each Coxinha with the cornstarch mixture, then coat them with breadcrumbs, ensuring they are evenly covered. Set the coated Coxinhas aside on a baking sheet and continue to cover all of them.
Fry the Coxinha: Heat oil in a large saucepan over medium heat. Aim for a temperature of around 350Ā°F / 180Ā°C. If you don't have a cooking thermometer, you can check the oil's readiness using a clean toothpick or a tiny ball of dough. When you drop the toothpick or dough into the hot oil, it should start fizzling immediately and rise to the top of the pan instantly, indicating that the oil is hot enough for frying.
When the oil is hot enough, deep fry the Coxinhas in batches bout 5 at a time) until they turn golden brown, about 5 to 6 minutes. Place the fried Coxinhas on a plate lined with paper towels to absorb excess oil. If you wish, you can keep your cooked coxinha warm in a 250Ā°F/120Ā°C oven while you continue with the rest.
Camila's Tip: Wait to make the dough until you finish the filling. It is easier to work with the dough when it's warm instead of cold, as it develops a crust when left sitting for too long. Additionally, keep the dough covered with a damp cloth or plastic wrap while shaping the Coxinhas to maintain its moisture and prevent it from drying out.
Substitutions
- Rotisserie Chicken: If you don't have rotisserie chicken, you can use any cooked and shredded chicken, such as poached or leftover roasted chicken. You'll need about 1kg.
- Goya Chicken Flavor Bouillon: If you don't have this specific brand of chicken bouillon, you could use any other chicken bouillon or stock cube.
- Cream Cheese: If you don't have cream cheese, use other soft cheeses such as NeufchĆ¢tel or Happy Cow Swiss cheese.
- Knorr Chicken Bouillon: If you prefer not to use bouillon cubes, you could use chicken stock or broth instead of milk to make the dough.
- All-Purpose Flour: For a gluten-free option, use a gluten-free flour blend or almond flour.
- Mayo: You can substitute mayonnaise with butter or oil, adjusting the quantity accordingly. As a general guideline, you can use 100g of butter or oil instead of mayonnaise.
- Breadcrumbs: If you don't have breadcrumbs, you can use panko crumbs as a coating.
- Cornstarch:Ā If you don't have cornstarch, use all-purpose flour as a substitute in the coating mixture. Increase the amount to 2 teaspoons. Additionally, there's no need to cook it; simply mix it well with the water.
- Green Onion: If you don't have green onions, you can use regular onions or chives as a replacement.
- Sweet Paprika: Turmeric can be used instead of sweet paprika to add color; just use it in moderation to achieve the desired hue.
Remember that substitutions might alter the final taste and texture of the Coxinha slightly, but they can still be delicious in their own right. Feel free to get creative and adapt the recipe based on what ingredients you have on hand or your personal preference.
Variations
- Beef Coxinha: Instead of chicken, you can use ground beef or shredded beef as the filling. Season the beef with your favorite spices and herbs for a savory twist. Shape it into an empanada, and you'll have a Brazilian "risole de carne moida."
- Cheese and Ham Coxinha: Add diced ham and shredded cheese (such as cheddar or mozzarella) to the filling mixture to create a delightful combination of flavors.
- Vegetarian Coxinha: For a vegetarian option, you can substitute the chicken with cooked and mashed sweet potatoes, mushrooms, or a medley of vegetables. Use vegetable bouillon instead of chicken bouillon for the filling.
- Spicy Coxinha: Add chili powder, cayenne pepper, or hot sauce to the filling or breadcrumb coating to make a spicy version.
- Seafood Coxinha: Use cooked and shredded crabmeat, shrimp, or a seafood medley instead of chicken to make a delicious seafood Coxinha.
- Mini Coxinha: Instead of teardrop-shaped Coxinha, you can make smaller bite-sized versions to serve as an appetizer or party snack.
How to Serve
Coxinha is served as a savory snack or appetizer. It is best enjoyed hot and crispy. Serve it on a platter with dipping sauce, garnish with fresh herbs, and pair with other Brazilian snacks or sides. Perfect for sharing at parties and gatherings.
How to Store & Re-Heat
To store: Allow coxinhas to cool, then store in an airtight container in the refrigerator for up to 3 days.
To reheat: Use one of the following methods.
- Oven Method: Preheat oven to 350Ā°F (175Ā°C). Place coxinhas on a baking sheet in a single layer. Heat for 10-15 minutes until hot and crispy.
- Air Fryer Method: Preheat the air fryer to 350Ā°F (175Ā°C). Place coxinhas in a single layer in the air fryer basket. Reheat for 5-8 minutes until hot and crispy.
- Deep-Frying Method (best results): Refry coxinhas in hot oil until hot and crispy.
- Microwave Method (less crispy): Place coxinhas on a microwave-safe plate in a single layer. Cover with a damp paper towel. Microwave on medium power for short intervals, checking and reheating until heated through. Note that this method may result in a softer texture than other methods.
Make-Ahead
Prepare the filling and dough as per the recipe. Shape and coat the coxinhas and refrigerate them for up to 24 hours. When ready to serve, fry until golden brown and crispy.Ā
How to Freeze
Follow the recipe instructions for making the coxinhas, including shaping them with the dough and filling and coating them with breadcrumbs. However, do not proceed to fry them at this stage. Once you have shaped and coated the coxinhas, place them on a baking sheet lined with parchment paper. Leave some space between each coxinha so they don't stick together during freezing.
Transfer the baking sheet with the coxinhas to the freezer. Allow them to freeze for at least 2 hours or until they are completely frozen. Freezing them individually on the baking sheet ensures they won't stick together, making it easier to store and later fry them separately.
Once the coxinhas are frozen, carefully remove them from the baking sheet. Transfer the frozen coxinhas to a freezer-safe container or a sealable plastic bag. Remove as much air as possible from the bag to prevent freezer burn. Don't forget to label the container or bag with the contents and the freezing date. This helps you keep track of their freshness. Place the container or bag of frozen coxinas back into the freezer for long-term storage.
When you are ready to serve, remove the desired amount of frozen coxinhas from the freezer. There's no need to thaw them; simply fry the frozen coxinhas until they turn golden brown. Frying them directly from frozen ensures they retain their crispy texture and delicious taste.Tips For Making The Best Coxinhas
- Quality Ingredients: Use fresh, good-quality ingredients for the filling and the dough to ensure the best flavor and texture.
- Shredded Chicken: Opt for tender and flavorful shredded chicken. You can use rotisserie chicken, poached chicken, or chicken breasts cooked in broth.
- Seasoning: Properly season the filling with aromatic ingredients like onions, garlic, and green onions, along with chicken bouillon and other spices, to enhance the overall taste.
- Creamy Filling: Cream cheese adds creaminess to the filling, making it more delicious. Ensure the cream cheese is at room temperature for easy mixing.
- Consistency of Filling: The filling should be moist enough to prevent it from drying out during frying but not too wet to make the dough soggy. Adjust the water or broth accordingly.
- Dough Texture: The dough should be smooth, elastic, and easy to handle. Knead it well to achieve the desired texture.
- Proper Frying: Fry the coxinhas in hot oil, maintaining a constant temperature. Avoid overcrowding the fryer, as this can result in uneven frying.
- Breadcrumbs: Use plain breadcrumbs for the coating. Ensure the coxinhas are evenly coated to achieve a crispy exterior.
- Folding Technique: Pay attention to the folding technique while shaping the coxinhas. The dough should fully encase the filling to prevent it from leaking during frying.
- Sealing the Edges: Seal the edges of the coxinhas securely to prevent the filling from spilling out during frying.
- Oil Temperature: Maintain the oil temperature during frying to ensure even browning and a crispy texture.
- Cooling: Let the coxinhas cool slightly on a wire rack after frying to help excess oil drain and maintain their crispiness.
- Serving: Serve coxinhas while they are still warm and crispy for the best taste and texture experience.
FAQ
Can I make Coxinha ahead of time?
Yes, you can prepare Coxinha ahead of time by shaping and coating them, then refrigerating them for up to 24 hours before frying. You can also freeze them at the breading stage for longer storage.
Can I use a different type of meat in coxinhas?
Yes, you can use different types of meat in Coxinha, such as beef, pork, or shrimp, as long as it is cooked and shredded.
How do I prevent the coxinha from falling apart while frying?
Make sure to shape the Coxinha tightly around the filling and coat them well in the egg mixture and breadcrumbs. Also, fry them in small batches and avoid overcrowding the pan.
How do I get the coxinha dough to be smooth?
Knead the dough well until it is silky and smooth.
How do I know when the coxinha is cooked?
The Coxinha are cooked when golden brown and crispy on the outside. Cut one open to check that the filling is heated through.
Can I use leftover chicken instead of rotisserie chicken?
You can use leftover cooked chicken in place of rotisserie chicken. Just make sure to shred it into small pieces and season it well.
Can I use a different type of chees in the filling?
You can use soft cheese that melts well instead of cream cheese, such as brie or gouda.
What can I serve with Coxinha?
Coxinha can be served as a standalone snack or as part of a larger meal. It pairs well with dipping sauces like hot sauce, chimichurri, or garlic sauce. Additionally, you can serve coxinhas with other Brazilian snacks or sides like pĆ£o de queijo, potato salad, or rice and beans.
Is Coxinha gluten-free or vegetarian-friendly?Ā
Coxinha is typically made with wheat flour for the dough, making it not gluten-free. However, you can explore gluten-free flour alternatives for the dough to accommodate gluten-free diets. As for vegetarian-friendly options, you can create fillings using vegetables, cheese, or other plant-based ingredients instead of chicken.
See More Brazilian Recipes:
Recipe
Easy Brazilian Coxinha
Ingredients
For the filling:
- 1 Rotisserie Chicken or 1 kg of any cooked and shredded chicken, such as poached or leftover roasted chicken.
- 1 large onion
- 3 cloves garlic
- 1 tablespoon Goya chicken flavor bouillon
- 2 bunches green onion , finely chopped
- 1 8 oz package of cream cheese (room temperature)
- 3 Tablespoons olive oil
- 2 Tablespoons tomato paste, Ā¼ cup tomato sauce, or 1 tablespoon paprika (Just for color, not too much)
- 2 teaspoons ground black pepper , adjust to taste
- Ā¼ cup water . if using tomate paste
For the dough:
- 4 tablespoons knorr chicken flavored bouillon
- 8 cups whole milk
- 1 kg all-purpose flour
- 1 cup mayo
- 1 tablespoon sweet paprika or 1 teaspoon ground turmeric
For the Coating:
- 2 cups Plain Breadcrumbs
- Ā½ cup water
- 1 Teaspoon cornstarch
- 2 liters Peanut or Vegetable oil for frying
Instructions
For the Coxinha Filling:
- In a food processor, add the chopped onion and garlic. Pulse a few times to chop them finely. Transfer the mixture to a small bowl and set aside. Add the roast chicken meat in batches in the same container of the food processor. Pulse a few times to chop it coarsely. Be careful not to over-process; you want finely chopped chicken, not puree. Transfer the mixture to a large bowl and set aside.
- In a large saucepan, heat olive oil over medium heat. SautƩ the finely chopped onions and garlic for about 5 to 10 minutes until they become translucent. Add the tomato paste and cook for an additional 2 minutes. Stir in the water, chicken bouillon, and pepper. Add the shredded chicken and chopped green onions to the saucepan and stir until well combined and the chicken is heated thoroughly. Taste the filling and adjust the seasoning if needed. Remove from heat and set aside.
For the Coxinha Dough:
- For the dough, in a large, heavy pot over high heat, bring the milk, chicken bouillon, and mayonnaise to a boil. Add the sifted flour and stir continuously and vigorously until a smooth dough comes together and away from the sides of the pan as you stir for about 5 to 6 minutes. Turn the dough onto an electric stand mixer fitted with a paddle attachment and knead on medium-low speed until smooth and bouncy, ensuring there are no lumps; about 5 minutes. Transfer the dough to a lightly oiled bowl, turning it to coat the surface, and cover it with a clean kitchen towel. Alternatively, if you prefer, you can also make the dough by hand with the help of a dough scraper or rolling pin. Knead the dough until it becomes smooth and bouncy.
Camila's Tip:
- The coxinha dough is ready to knead when it unsticks from the pan and doesn't stick to your hands when nd doesn't cling to your hands when you pinch it.
Assemble the Coxinhas:
- Take a small portion of the dough (approximately 35g or depending on how big you want your coxinhas to be), and form a ball. Flatten the dough in your palm into a disc with a slight lip at the edges, creating a hollow in the middle. Be careful not to make it too thin, as it may tear when folding. Place about 1 teaspoon of cream cheese into the center of the dough. Add a scant tablespoon to 2 tablespoons of the prepared filling into the center of the dough.
Note:
- This recipe yields medium-sized coxinhas. If you prefer larger coxinhas, use about 110g to 120g of dough for each coxinha. However, keep in mind that larger coxinhas will yield a smaller quantity, approximately 20 coxinhas since they are bigger. Enjoy your larger and more indulgent coxinhas!
- Bring the edges of the dough disc together to cover the filling entirely. Pinch the edges together gently to seal the dough shut. Hold the dough-covered filling in one hand with the sealed edge facing up. Use your other hand to pinch and pull the top of the dough (opposite the sealed edge) to create a pointy tip. This will form a drumstick/teardrop-like shape.
- If the top end of the drumstick is too long, gently break it to the desired length and fix it to look like a nice drumstick. Gently smooth the surface of the coxinha with your hands, making sure there are no cracks or openings where the filling could leak out during frying. Continue shaping coxinhas until you run out of dough and filling. If the dough breaks or tears while shaping the coxinhas, don't worry. Coxinha dough is very forgiving, much like playdough. You can simply patch it back together with your fingers and reshape it into a drumstick shape again.
- In a small bowl, whisk 1 teaspoon of cornstarch with Ā½ cup of water. Microwave the mixture for about 2 minutes until the cornstarch cooks through and turns slightly slimy. Alternatively, heat it on the stovetop. Let the mixture cool slightly, then coat your hands with the cornstarch mixture. Coat each Coxinha with the cornstarch mixture, then coat them with breadcrumbs, ensuring they are evenly covered. Set the coated Coxinhas aside on a baking sheet and continue to cover all of them.
Fry the Coxinha:
- Heat oil in a large saucepan over medium heat. Aim for a temperature of around 350Ā°F / 180Ā°C. If you don't have a cooking thermometer, you can check the oil's readiness using a clean toothpick or a tiny ball of dough. When you drop the toothpick or dough into the hot oil, it should start fizzling immediately and rise to the top of the pan instantly, indicating that the oil is hot enough for frying.
- When the oil is hot enough, deep fry the Coxinhas in batches bout 5 at a time) until they turn golden brown, about 5 to 6 minutes. Place the fried Coxinhas on a plate lined with paper towels to absorb excess oil. If you wish, you can keep your cooked coxinha warm in a 250Ā°F/120Ā°C oven while you continue with the rest.
Camila's Tip:
- Wait to make the dough until you finish the filling. It is easier to work with the dough when it's warm instead of cold, as it develops a crust when left sitting for too long. Additionally, keep the dough covered with a damp cloth or plastic wrap while shaping the Coxinhas to maintain its moisture and prevent it from drying out.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.