When I first encountered Brazilian Coxinha—a delightful chicken croquette—I was instantly captivated by its unique shape and irresistible crunch. The moment you take a bite, you’re greeted with tender chicken and a creamy filling nestled within a crispy shell. It’s a culinary hug that warms the soul! This dish is perfect for those long evenings when you crave something comforting and tasty, yet a little out of the ordinary from your usual dinner rotation.
Just imagine how impressive it will be to serve these homemade beauties to friends or family. While they may look intricate, the truth is that making Coxinha is a fun endeavor anyone can tackle—no culinary degree required! From the subtle kick of paprika to the zing of lime, each bite offers a vibrant burst of flavor that’s sure to win over even the most seasoned fast-food enthusiast. So roll up your sleeves and let’s dive into the world of Brazilian Coxinha that will transform your kitchen into a lively gathering spot filled with laughter and delicious bites!
Why will you love Brazilian Coxinha?
Deliciously Crunchy: The golden-brown exterior provides a satisfying crunch that contrasts perfectly with the tender, creamy filling.
Flavor Explosion: Each bite bursts with a harmonious blend of seasoned chicken and rich cream cheese enhanced by zesty lime and vibrant spices.
Crowd-Pleaser: Bring these to any gathering, and watch them disappear as guests rave over their delightful taste and uniqueness.
Fun to Make: Creating these shapes is a hands-on kitchen adventure, perfect for cooking with friends or family.
Adaptable Ingredients: Feel free to customize the filling to suit your taste—try adding different cheeses or spices for a unique twist!
Embrace the joy of homemade cooking with these irresistible treats that are sure to impress!
Brazilian Coxinha Ingredients
Get ready to craft these delicious chicken croquettes!
For the Dough
- 3 cups Chicken Broth – A flavorful base that makes your dough rich and savory.
- 3 cups Flour – Essential for creating a sturdy and pliable dough.
- 1 tsp Salt – Enhances the overall taste of your Coxinha.
- 3 large Eggs – Helps bind the dough and gives it a lovely texture.
For the Filling
- 1 1/2 lbs Chicken boneless and skinless – The star of our dish; tender and ready to be seasoned!
- 1 tsp Paprika – Adds a pop of color and a slight kick to the filling.
- 1 tsp Black Pepper – Complements the chicken perfectly with its aromatic warmth.
- 1 Carrot – Peeled and very finely chopped for a touch of sweetness and crunch.
- 1/2 Yellow Onion – Very finely chopped to provide depth of flavor.
- 3 Garlic Cloves – Minced, because garlic makes everything better!
- 2 tbsp Olive Oil – For sautéing the veggies and chicken.
- 1 Lime – Use the juice to add zesty freshness to the filling.
- 8 oz Cream Cheese or 1/2 cup Shredded Mozzarella – Rich and creamy, elevating the filling to the next level.
For the Breading
- 1 cup Flour – For dredging the Coxinha, ensuring a perfect outer crust.
- 2 cups Plain Panko Breadcrumbs – Provides that irresistible crunch we all love!
For Frying
- Neutral Frying Oil – Essential for frying, choose an oil with a high smoke point for best results.
- Ranch or other dipping sauce – Serve alongside for a deliciously fun dipping experience!
Enjoy the flavorful adventure of making Brazilian Coxinha!
How to Make Brazilian Coxinha
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Prepare the Dough: In a large saucepan over medium-high heat, bring the chicken broth to a boil. Stir in the salt and gradually add the flour. Mix until absorbed, then knead on a clean surface for 1-2 minutes until smooth. Chill in the fridge for at least 15 minutes.
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Season the Chicken: Sprinkle the chicken with salt, black pepper, and paprika. If using chicken breasts, slice them in half lengthwise to reduce cooking time, making them easier to sear.
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Sear the Chicken: Heat 1-2 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side. Lower the heat, add 1/4 cup water, then cover to cook for 10-15 minutes, until fully cooked.
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Shred the Chicken: After resting for 8-10 minutes, shred the chicken using two forks or a stand mixer fitted with the whisk attachment.
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Sauté the Veggies: In the same skillet, add another tablespoon of olive oil along with finely chopped carrot, onion, and garlic. Sauté for 5-6 minutes until softened. Combine with the shredded chicken, cream cheese (or mozzarella), and lime juice until well blended.
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Shape the Coxinha: Roll a golf-sized ball of dough in your hands and flatten it on a clean, floured surface to 1/8″ thick. Place 1-2 tablespoons of filling at the center, enclosing the dough around the filling, and shape into a teardrop. Repeat for remaining dough.
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Set Up a Battering Station: Prepare three shallow bowls: one with flour, one with whisked eggs, and the last with panko breadcrumbs.
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Dredge the Coxinha: Dip each coxinha first in flour, then in eggs, and finally in breadcrumbs, pressing to ensure they’re well-coated for optimal crunch.
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Fry the Coxinha: Heat 4-6 inches of neutral frying oil in a saucepan to 350°F until it shimmers. Fry 2-3 coxinha at a time until deeply golden, then transfer to a paper towel-lined plate.
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Serve and Enjoy: Serve warm alongside ranch or your favorite dipping sauce for a delightful experience!
Optional: Garnish with fresh herbs for an extra pop of flavor.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Brazilian Coxinha
Room Temperature: Allow cooked coxinha to cool completely before storing them at room temperature for up to 2 hours. They are best enjoyed fresh!
Fridge: Store leftover Brazilian coxinha in an airtight container in the fridge for up to 3 days. Reheat in the oven for a few minutes to restore crispness.
Freezer: Freeze uncooked coxinha by placing them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 3 months.
Reheating: To reheat frozen coxinha, cook directly from frozen in hot oil for about 5-7 minutes until golden. Enjoy them warm with your favorite dipping sauce!
Make Ahead Options
These Brazilian Coxinha (Chicken Croquettes) are fantastic for meal prep, making your busy weeknights a breeze! You can prepare the chicken filling and dough up to 24 hours in advance; just refrigerate them separately in airtight containers to maintain their freshness. For the best texture, shape the coxinha before breading and freezing them for up to 3 days. When you’re ready to enjoy, simply remove from the freezer, dredge in flour, eggs, and breadcrumbs, then fry until golden and crispy. This way, you’ll have delicious homemade coxinha ready with minimal effort—perfect for impressing family and friends anytime!
Tips for the Best Brazilian Coxinha
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Dough Consistency: Make sure your dough is smooth and pliable. If it feels too dry or crumbly, a bit of warm chicken broth can help bring it together.
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Filling Temp: Let the chicken filling cool slightly before assembling. Hot filling can cause the dough to become too soft, leading to potential cracks.
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Fry in Batches: To maintain the oil’s temperature, fry only 2-3 coxinha at a time. Overcrowding can result in soggy, unevenly cooked croquettes.
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Perfect Crunch: Ensure your oil is at 350°F for that golden crunch. An oil thermometer can be a valuable tool to prevent undercooked or burnt coxinha.
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Serving Suggestions: Pair with a flavorful dipping sauce like ranch or spicy aioli to elevate your Brazilian Coxinha experience.
What to Serve with Brazilian Coxinha?
Imagine the delightful crunch of a coxinha accompanied by perfect side dishes that elevate your meal into a feast!
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Zesty Salad: A fresh salad with cherry tomatoes, avocado, and lime dressing brightens up the rich flavors of the coxinha.
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Creamy Dip: Pair with a spicy aioli or ranch dipping sauce. The cool, creamy contrast will have everyone reaching for more!
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Tropical Fruit Salsa: Consider a salsa made with mango, avocado, and cilantro. Its sweetness complements the savory bites beautifully.
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Garlic Breadsticks: Serve with warm garlic breadsticks for a comforting side that adds that extra crunch to your table setting.
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Rice and Beans: A classic Brazilian combination, fluffy white rice and savory black beans create a hearty base to enjoy with your coxinha.
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Sparkling Lemonade: A refreshing drink like sparkling lemonade or a tropical fruit punch keeps the meal light and invigorating.
Each of these pairings beautifully balances textures and flavors, promising a satisfying experience that will impress your guests!
Brazilian Coxinha Customizations
Feel free to explore these exciting variations to make the recipe truly your own!
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Spicy Twist: Add diced jalapeños or red pepper flakes to the chicken filling for a flavorful kick. The heat will elevate these croquettes to a new level of deliciousness!
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Veggie Delight: Substitute shredded chicken with a mixture of sautéed mushrooms, spinach, and ricotta for a vegetarian option. This is a great way to enjoy Coxinha without compromising on taste.
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Cheesy Goodness: Swap cream cheese for a unique combination of feta and herbs for a Mediterranean flair. The tangy feta adds a delightful surprise in every bite!
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Gluten-Free: Use gluten-free flour and breadcrumbs to make gluten-free Coxinha that everyone can enjoy. Simply follow the same method, and you’ll have an inclusive dish!
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Herb Infusion: Incorporate fresh herbs like cilantro or parsley into the filling for a fragrant twist. The brightness will enhance the overall flavor profile beautifully.
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Crispy Alternative: For an extra crunch, double-bread your coxinha! Dip in flour, egg, and panko breadcrumbs twice for an irresistible outer layer that’ll make you crave every bite.
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Zesty Citrus: Add finely grated orange zest to the filling for a hint of sweetness that plays beautifully against the savory chicken. It’s a refreshing twist that surprises the palate!
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Savory Fillings: Experiment with different meats like pulled pork or shredded beef, seasoned similarly to the original recipe, for a new flavor experience that still holds onto the spirit of Coxinha.
You’ll love exploring these adaptations that let your creativity shine while creating delightful Brazilian Coxinha!
Brazilian Coxinha Recipe FAQs
What type of chicken is best for making Coxinha?
Absolutely! I recommend using boneless, skinless chicken breast or thighs for the best results, as they are tender and cook quickly. If you’re looking for a richer flavor, thighs can offer a juicier bite.
How should I store leftover Coxinha?
Leftover Brazilian Coxinha can be stored in an airtight container in the fridge for up to 3 days. Just let them cool completely before packing! When you’re ready to enjoy them again, pop them in the oven for a few minutes to get that crispy exterior back.
Can I freeze Coxinha?
Yes, you can! To freeze uncooked coxinha, place them in a single layer on a baking sheet until they’ve frozen solid. Once firm, transfer them to a freezer bag. They can be frozen for up to 3 months. When ready to fry, cook them straight from the freezer—no need to thaw! Just fry for about 5-7 minutes until golden brown.
What if my dough is too sticky?
If your dough ends up too sticky while shaping, don’t worry! Simply dust your hands and the work surface with a little extra flour to help it hold its shape better. Remember, kneading for a minute or two after chilling can also improve the texture!
Are Coxinha safe for pets or anyone with allergies?
Coxinha contains common allergens like chicken, eggs, and gluten (from flour). If you’re preparing these for someone with food allergies, ensure all ingredients are suitable and consider using gluten-free flour. As for pets, it’s best to avoid sharing coxinha since they contain onions and spices that aren’t good for them.
How can I ensure my coxinha are crispy after frying?
To achieve perfectly crispy Brazilian Coxinha, make sure your oil is properly heated to 350°F before frying. Use a thermometer if possible! Frying in small batches also helps maintain oil temperature, giving you that delightful crunch for every bite.
Irresistible Brazilian Coxinha Chicken Croquettes to Impress
Ingredients
Equipment
Method
- Prepare the Dough: In a large saucepan over medium-high heat, bring the chicken broth to a boil. Stir in the salt and gradually add the flour. Mix until absorbed, then knead on a clean surface for 1-2 minutes until smooth. Chill in the fridge for at least 15 minutes.
- Season the Chicken: Sprinkle the chicken with salt, black pepper, and paprika. If using chicken breasts, slice them in half lengthwise to reduce cooking time, making them easier to sear.
- Sear the Chicken: Heat 1-2 tbsp of olive oil in a skillet over medium-high heat. Add the chicken and sear for 2-3 minutes on each side. Lower the heat, add 1/4 cup water, then cover to cook for 10-15 minutes, until fully cooked.
- Shred the Chicken: After resting for 8-10 minutes, shred the chicken using two forks or a stand mixer fitted with the whisk attachment.
- Sauté the Veggies: In the same skillet, add another tablespoon of olive oil along with finely chopped carrot, onion, and garlic. Sauté for 5-6 minutes until softened. Combine with the shredded chicken, cream cheese (or mozzarella), and lime juice until well blended.
- Shape the Coxinha: Roll a golf-sized ball of dough in your hands and flatten it on a clean, floured surface to 1/8′′ thick. Place 1-2 tablespoons of filling at the center, enclosing the dough around the filling, and shape into a teardrop. Repeat for remaining dough.
- Set Up a Battering Station: Prepare three shallow bowls: one with flour, one with whisked eggs, and the last with panko breadcrumbs.
- Dredge the Coxinha: Dip each coxinha first in flour, then in eggs, and finally in breadcrumbs, pressing to ensure they’re well-coated for optimal crunch.
- Fry the Coxinha: Heat 4-6 inches of neutral frying oil in a saucepan to 350°F until it shimmers. Fry 2-3 coxinha at a time until deeply golden, then transfer to a paper towel-lined plate.
- Serve and Enjoy: Serve warm alongside ranch or your favorite dipping sauce for a delightful experience!