Coxinha is a Brazilian breaded chicken dough with a roast chicken inside. The dough is nice and tender and the roast chicken inside is incredibly tasty. I paired this up with:
For dessert, I highly recommend Brigadeiros using this recipe from Barry Lewis. I didn’t make any substitutions to his (other than using crushed Daim and Crunchie as coatings), and mine ended up drooping, so I did something wrong.
- Special Equipment: Deep fryer or pan suitable for deep frying
For making this, I recommend making the dough first, sorting out the inside mix and dips while it rests. Get the potatoes for the salad soaking early, too, so they can be ready for frying after the Coxinha.
Brazilian Chicken CoxinhaCourse: MainCuisine: BrazilianDifficulty: Medium
Coxinha is a Brazilian breaded chicken dough with a roast chicken inside.
- Chicken Preparation
2 Chicken Thighs (approx 275g)
Chicken Stock Cube
Boiled Water (less than 250ml)
250ml Warm Chicken Stock
450g Plain Flour (extra for dusting)
Pinch of Salt
275g prepared roast chicken thigs (skins and bone removed)
1 tablespoon mixed herbs
2 tablespoons Philadelphia Chives (or other soft cheese)
1 teaspoon butter
1 teaspoon oil
Pinch of Salt and Pepper
- Chicken Preparation (Optional)
- If you want to, you can buy pre-cooked roast chicken thighs, removing the bones and skin, but this method will create nice juicy chicken as well as a great stock for the dough.
- For making the recommended full meal with the salpicao, use a full 1.1kg pack of chicken thighs and cook them all now via this method, using a quarter for the coxinhas.
- Skip the frying step for the thighs. This is to “seal in the flavour”, but we want the juices to contain flavour, too
- Add 5 minutes to the suggests cooking time (usually 30 minutes at 180°C fan)
- Once cooked, pour the juices into a measuring jug. Pour hot water to fill up to 250ml (we want the stock to still be warm when we make the dough).
- Remove the skin and bone from the chicken, allow to cool while making the dough.
- Add 25g butter, the 250ml chicken stock and 100ml milk into a pan on a low heat.
- Add the 450g of plain flour and a pinch of salt and stir.
- Once the dough starts pulling away from the side of the pan, continue stirring and moving the dough (with the pan still on a low heat) for around 3-4 minutes (make sure it doesn’t stick and burn) until the dough is stuff.
- Cover and leave to rest for one hour (I let mine cool then stored it in the fridge for one hour
- Cut the onion into small pieces, add oil and butter in a pan on medium-high heat and fry the onions until soft but not browned, remove the pan from the heat (it won’t be going back on, so turn the hob off).
- Cut the chicken into small chunks and add to the pan.
- Add in the tablespoon of mixed herbs, 2 tablespoons of Philadelphia/soft cheese and a small amount of salt and pepper (as desired)
- Mix well and chill until the dough is ready. Now is an ideal time to make the dips recommended above.
- Once the dough has rested, dust a chopping board with flower and remove the dough and filling from the fridge.
- Pull and roll the dough into roughly golf ball size balls. I made 8 with this mixture.
- Squash a ball into a bowl shape and add the filling, like this:
- Mould the dough up from the sides around the filling to cover and pinch the top to make a teardrop shape. Repeat for all Coxinhas.
- Dip the Coxinhas into a beaten egg and use another bowl to coat with breadcrumbs.
- Heat up the oil to 180°C and fry the Coxinhas a couple at a time for approximately 5 minutes until crisp and brown
- If needed, keep warm in an over at 110°C. While these are being fried, I recommend chopping the potato for the salad so it can be fried straight after the Cohxins.
- British measurements and ingredients used.
- Instead of binning the skin from the chicken, flavour with salt and chilli flakes and heat up in the oven for 5 minutes for a nice snack.
- Nutrition information from VeryWellFit and is an estimate. Information will vary based on exact ingredients and brands used.
2 servings per container
- Amount Per Serving% Daily Value *
- Total Fat
- Saturated Fat 13.7g 69%
- Cholesterol 142mg 48%
- Sodium 940mg 40%
- Amount Per Serving% Daily Value *
- Potassium 620mg 18%
- Total Carbohydrate
- Dietary Fiber 6.9g 28%
- Sugars 5.1g
- Protein 59.6g 120%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.