Brazilian Coxinha with Creamy Chicken Filling
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
For the Chicken Filling
For Coating
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
Brazilian Coxinha with Creamy Chicken Filling
Brazilian Coxinha with Creamy Chicken Filling
Plating & Serving
Arrange Coxinhas on a serving platter, allowing them to cool slightly for optimum flavor.