Recipe: Chicken Coxinha with salpicoa salad and dips.

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 a salpicoa salad and chilli, vinaigrette and garlic mayo dips.

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.

  • Cooking Time: 1h 45m – 2h. Preparations: 30 minutes (optional), Recipe: 1h 45m
  • Special Equipment: Deep fryer or pan suitable for deep frying (Coxinha and salad), julienne peeler or cutter (salad), blender or food processor (chilli dip)

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.

The Coxinhas, one cut open to see the filling.
Coxinhas and salpicoa salad.


First up, we need to prepare the chicken and stock. You can use pre-cooked roast chicken instead of this method if you prefer.


  • Pack of chicken thighs (approx 1.1kg)
  • Oxo Chicken Stock Cube
  • Boiled water (less than 250ml)


  1. Skip the frying step for the thighs. This is to “seal in the flavour”, but we want the juices to contain flavour, too
  2. Add 5 minutes to the suggests cooking time (usually 30 minutes at 180°C fan)
  3. 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).
  4. Remove the skin and bone from the chicken, allow to cool while making the dough.

Note: so the chicken skin didn’t go to waste, I seasoned the skin with a Salt & Chilli grinder and some extra salt and returned to the oven for 5 minutes to crisp as a snack while preparing the rest.

Chicken Coxinha



  • Butter (25g approx)
  • Warm Chicken Stock (250ml) that was prepared earlier
  • Milk (100ml)
  • Plain Flour (450ml), extra for dusting as needed
  • Pinch of salt


  • Oil (small amount)
  • Butter (small amount)
  • Onion (half)
  • Approx a quarter of the prepared chicken (or two thighs, bones and skin removed, if buying pre-cooked chicken)
  • Dried mixed herbs (1 tablespoon), other herbs are suitable, tarragon for example.
  • Philadelphia Chives (2 tablespooons), other flavours or soft cheeses also suitable
  • Pinch of salt and pepper


  • 1 egg, beaten
  • Breadcrumbs (Approx 150g, extra likely needed), I used a mixture of homemade breadcrumbs and golden breadcrumbs
  • Oil for deep frying
Ingredients for Coxinha


  1. Start off with the dough. Add 25g butter, the 250ml chicken stock and 100ml milk into a pan on a low heat.
  2. Add the 450g of plain flour (I don’t have scales, so use 850ml) and a pinch of salt and stir.
  3. 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.
  4. Cover and leave to rest for one hour (I let mine cool then stored it in the fridge for one hour
  5. Remove and wash the pan, time to move onto the filling so we’ll need a clean pan.
  6. 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).
  7. Cut the chicken into small chunks and add to the pan.
  8. Add in the tablespoon of mixed herbs, 2 tablespoons of Philadelphia/soft cheese and a small amount of salt and pepper (as desired)
  9. Mix well and chill until the dough is ready. Now is an ideal time to make the dips, detailed below.
  10. Once the dough has rested, dust a chopping board with flower and remove the dough and filling from the fridge.
  11. Pull and roll the dough into roughly golf ball size balls. I made 8 with this mixture.
  12. Squash a ball into a bowl shape and add the filling, like this:
  13. 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.
  14. Dip the Coxinhas into a beatend egg and use another bowl to coat with breadcrumbs.
  15. Heat up the oil to 180°C and fry the Coxinhas a couple at a time for approximately 5 minutes until crisp and brown
  16. 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.
Fried and ready to keep warm in the oven.

Salpicoa Salad


  • Potatoes (2 large, approx 350g)
  • Rest of prepared chicken, or 1 small cooked chicken (skin/bones removed) if buying pre-cooked
  • 1 green smith apple (I used Granny Smith)
  • 1 red apple (I used Gala)
  • Raisins (optional – I dislike them so haven’t used them)
  • Lime juice (1 tablespoon)
  • Mayonnaise (3 tablespoons)
  • Soured Cream (1 tablespoon)


  1. It’s best to start the potatoes alongside preparing the dips. Peel and cut the potatoes into long thin fries. Soak in cold water for 30 minutes.
  2. Julienne the red and green apples (cut into tiny strips), add to a bowl.
  3. Tear the chicken into strips, add to the apples (and raisins if using).
  4. Add the lime, mayo and sour cream and mix well.
  5. Store this mix if needed.
  6. Once the potatoes are ready, drain and pat dry. Heat oil to 180°C (if making the Coxinhas, they can go in after those) and fry until they are crisp and golden
  7. Drain onto kitchen towel.
  8. Add the apple/chicken mix onto the plate and scatter the fries on top to serve.

Brazilian Hot Sauce

A spicy almost juice-like hot sauce. It has a lot of flavour and you can adjust its hotness to your liking by choice and amount of chillis. The original recipe called for cachaça (a Brazilian drink), but can be substituted by a white rum – I tend not to use alcohol in food (I don’t drink it, so it’s very expensive to buy it to use small amounts in cooking), so I used apple juice.


  • Red wine vinegar (50ml)
  • Distilled malt vinegar (25ml)
  • Apple juice (80ml) or White Rum/Cachaça
  • Water (80ml)
  • Philadelphia Chive (2 teaspoons)
  • Ground Coriander (1 teaspoon) or fresh chopped coriander
  • Ground peppercorns (1 teaspoon)
  • 1 bay leaf
  • Mixed herbs (1 tablespoon)
  • Pinch of salt
  • Oil
  • 2 cloves of garlic, peeled and chopped
  • Chopped onion (2 tablespoons)
  • 1-3 red chillis (or chilli of choice)


  1. Pour the 50ml red wine vinegar, 25ml distilled malt vinegar, 80ml apple juice (or alternative) and 80ml water into a pan on a medium-low heat.
  2. Add the 2 teaspoons Philadelphia Chive, 1 teaspoon coriander, 1 teaspoon peppercorn, 1 tablespoon mixed herbs, bay and pinch of salt.
  3. Bring to the boil and continue to boil for 2 minutes
  4. Remove from heat and cover.
  5. In a new pan, use a little oil and lightly fry the onion and garlic (try not to burn it) and the chilli peppers whole (stalks removed).
  6. Using a sieve, pour the vinegar mixture over the chillis.
  7. Cover the pan and cook on a low heat until chillis are soft.
  8. Once the chillis are soft, add the mixture to a blender and blend until smooth NOTE: Take cake to not breathe in the steam.
  9. Pour into a dish, use extra red wine vinegar to make smoother if needed.
I made main fairly hot, but may go even hotter next time.

Brazilian Vinaigrette

This vinaigrette is actually a kind of salsa. I ended up treating it more as a side and using a spoon rather than as a dip.


  • 1/4 an onion, chopped
  • 1/2 a red pepper, chopped
  • 1/2 a green pepper, chopped
  • 2 tomatoes, chopped
  • red wine vinegar (60ml)
  • Olive Oil (2 tablespoons)


  1. Roughly chop the onions and peppers and tomatoes and add to a dish
  2. Add the 60ml red wine vinegar and 2 tablespoons olive oil and mix well.
  3. Chill until needed
A tasty Brazailian salsa

Garlic Mayonnaise

I actually cheated with this and just mixed some garlic power into mayonnaise. You can either try making your own garlic mayo or just buy some. These three dips work well with the meal.

Vinaigrette, garlic mayo and hot sauce.


The main reason I made this entire meal was for the dessert, after seeing the Brigadeiros on a Barry Lewis video. Mine drooped a bit, so I won’t write up my own version as I haven’t got the technique right. I highly recommend the Barry Lewis recipe as they still tasted amazing.

To make a full Brazilian food night, I wanted a Brazilian dish to go with it. I found the Coxinhas which looked interesting (and a good challenge), with the salad and dips to turn it into a full course.

The Coxinhas were great, the dough had a great taste to it and was still soft while the inside was really nice roast chicken. Oddly, it kind of had the smell of roast chicken sandwich filling.

Despite not being a huge fan of apples, the salad was nice. The chips on top seemed strange but it just worked really well. The hot sauce and vinaigrette were also great.

My Brigadeiros, coated in chocolate sprinkles, 100s and 1000s, Daim and Crunchie.

These recipes were adapted and changed from original versions from Olive Magazine and Keeper of the Kitchen. I have completely rewritten them in my own wording (with some recipe changes) but I wanted to source them anyway.

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