Coxinhas

What Are Coxinhas?

Coxinhas (pronounced koh-SHEEN-yahs) are teardrop-shaped croquettes traditionally filled with shredded chicken mixed with a creamy, seasoned base. The filling is wrapped in a soft dough, breaded, and fried until perfectly golden.

What Makes My Coxinhas Special

This recipe stays true to tradition while keeping things approachable for home cooks. The filling is:

• Well-seasoned, shredded chicken

• Creamy without being heavy

• Balanced with simple aromatics

And the dough? Soft enough to shape easily, but sturdy enough to fry into that signature crispy shell.

When to Serve Coxinhas

• Family gatherings

• Holidays and parties

• Game days

• As a special weekend treat

They’re also perfect for sharing—coxinhas have a way of bringing people together around the table.

Ingredients:

For the Dough:

• 1 ¾ cups milk

• 1 ¾ cups 450 ml chicken broth or water

• 1 tablespoon salt

• 3 ½ tablespoons 50 g butter

• 2 large potatoes peeled and mashed (about 625 g)

• 3 ½-4 cups 450 g all-purpose flour

  
  

For the Filling:

• 2 large boneless skinless chicken breasts (about 10.5 oz / 300 g)

• ¼ cup butter 1/2 stick / 2 oz

• 4 cloves garlic minced or grated

• 1 small onion finely chopped or grated

• 1 tablespoon paprika

• 4 tablespoons cream cheese

• 4 tablespoons tomato passata

• salt and black pepper to taste

• chopped parsley to taste

  
  

For Assembly, Breading & Frying:

• ½ cup milk

• 1 tablespoon cornstarch

• bread crumbs

• 8 oz cream cheese optional

• vegetable oil for frying

Instructions

Cook the Chicken:

1. In a pressure cooker, add enough water or chicken broth to the pot to fully cover the chicken breasts. Cook for 10 minutes.

   2 large boneless skinless chicken breasts

2. Let the pressure release naturally for 5 minutes.

3. Shred the chicken once it’s cool enough to handle and set aside. (Save the broth to use for the dough.)

Prepare the Filling:

1. In a large skillet, heat the butter over medium heat.

   ¼ cup butter

2. Add the onion and cook for 2 min. Add the garlic and cook for 2 more minutes.

   1 small onion,4 cloves garlic

3. Stir in the paprika, cream cheese, and tomato sauce.

   1 tablespoon paprika,4 tablespoons cream cheese,4 tablespoons tomato passata

4. Add the shredded chicken, season with salt and pepper, and mix in the parsley.

   salt and black pepper,chopped parsley

5. Set the filling aside to cool.

Make the Dough:

1. Peel and cut the potatoes into chunks. Boil them in water until soft, then drain well. Pass the cooked potatoes through a potato ricer (or mash them until smooth). Set aside.

   2 large potatoes

2. In a large pot, combine the milk, chicken broth, salt, butter, and mashed potatoes.

   1 ¾ cups 450 ml milk,1 ¾ cups 450 ml chicken broth or water,1 tablespoon salt,3 ½ tablespoons 50 g butter

3. Bring the mixture to a boil, stirring occasionally.

4. Once boiling, gradually add the sifted flour, stirring constantly until a smooth dough forms.

   3 ½ cups 450 g all-purpose flour (sifted)

5. Cook the dough for 5-7 minutes over medium-low heat, stirring until it pulls away from the sides of the pot and forms a ball.

6. Transfer it to a lightly oiled surface. Let the dough cool enough to handle.

7. When it cools down enough to handle, knead the dough until it becomes smooth and elastic. Always keep it covered with plastic wrap to prevent it from drying out.

Assemble the Coxinhas:

1. Take a piece of dough (about the size of a golf ball) and flatten it in your hand.

2. Place the chicken filling in the center, then add a little cream cheese on top if you’re using it.

   8 oz cream cheese

3. Carefully pinch the edges of the dough together, shaping it into a drumstick shape.

4. Repeat until all dough and filling are used.

Bread the Coxinhas:

1. In a large mug or cup, dissolve the cornstarch in the milk. Stir occasionally while breading, as the mixture may settle on the bottom.

   ½ cup milk,1 tablespoon cornstarch

2. Dip each coxinha in milk and roll them in bread crumbs until evenly coated. Set them aside on a tray lined with parchment paper.

   bread crumbs

Fry the Coxinhas:

1. Heat enough vegetable oil in a deep fryer or large sauce pan over medium heat to cover the coxinhas.

   vegetable oil

2. Fry in small batches, about 4-5 at a time, until golden brown, about 3-4 minutes per side.

3. Remove and place on paper towels to drain.

4. Serve warm! Coxinhas are best enjoyed fresh.