Brazilian Coxinha with Creamy Chicken Filling
These delightful teardrop-shaped pastries are filled with a creamy chicken mixture, perfect for parties or a filling snack.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Cook chicken
Cook chicken breasts in seasoned chicken broth until tender.
- 2
Shred
Cool and then shred into fine pieces.
- 3
Reserve broth
Reserve the broth for the dough.
Preparing the Dough
- 1
Boil broth and butter
In a saucepan, bring the chicken broth and butter to a boil.
- 2
Add flour and salt
Add flour and salt, stirring continuously until a dough forms.
Tip: Use a spoon to quickly incorporate the flour into the broth for a smooth dough texture.
- 3
Cool dough
Cool before handling.
Tip: The dough can be hot initially; allow it to cool for safe handling.
How to Make Brazilian Coxinha with Creamy Chicken Filling
Total time: 2 h 20 min · Yields 4 servings
- 1
Filling Creation
Sauté the onions and garlic in butter, add shredded chicken, mix with cream cheese and broth until creamy.
- 2
Dough Formation
Shape the dough into balls, fill with chicken mixture and mold into teardrop shapes.
- 3
Frying
Heat oil to 350°F, dip each coxinha in beaten egg and breadcrumbs, then fry until golden brown.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.