Brazilian Coxinha with Creamy Chicken Filling

Name: Brazilian Coxinha with Creamy Chicken Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20 pieces
Cuisine: Appetizer
Ingredients: Chicken broth; Butter; All-purpose flour; Salt; Chicken breasts, cooked and shredded; Onion, finely chopped; Garlic, minced; Cream cheese; Chicken broth; Salt and pepper; Eggs, beaten; Breadcrumbs; Oil for frying

A classic Brazilian street food snack

These delightful teardrop-shaped pastries are filled with a creamy chicken mixture, perfect for parties or a filling snack.

1 h 45 min
20 pieces
Intermediate

Ingredients

For the Dough

Chicken broth

3 cups

Butter

2 tablespoons

All-purpose flour

3 cups

Salt

1 teaspoon

For the Chicken Filling

Chicken breasts, cooked and shredded

2 pieces

Onion, finely chopped

Garlic, minced

2 cloves

Cream cheese

4 ounces

Chicken broth

1/2 cup

Salt and pepper

to taste

For Coating

Eggs, beaten

Breadcrumbs

2 cups

Oil for frying

Preparation

Marinating the Chicken

Cook chicken

Cook chicken breasts in seasoned chicken broth until tender.

Shred

Cool and then shred into fine pieces.

Reserve broth

Reserve the broth for the dough.

Preparing the Dough

Boil broth and butter

In a saucepan, bring the chicken broth and butter to a boil.

Add flour and salt

Add flour and salt, stirring continuously until a dough forms.

Use a spoon to quickly incorporate the flour into the broth for a smooth dough texture.

Cool dough

Cool before handling.

The dough can be hot initially; allow it to cool for safe handling.

Cooking Process

Filling Creation

Sauté the onions and garlic in butter, add shredded chicken, mix with cream cheese and broth until creamy.

Dough Formation

Shape the dough into balls, fill with chicken mixture and mold into teardrop shapes.

Frying

Heat oil to 350°F, dip each coxinha in beaten egg and breadcrumbs, then fry until golden brown.

Plating & Serving