Coxinha
Coxinha, whose name means little thigh in Brazilian Portuguese, is said, according to legend, to have appeared at the imperial court in the 19th century, cooked for a sick prince who refused to eat anything but the meat from the chicken thigh. The palace kitchen supposedly wrapped the shredded meat in dough, shaping it like the original thigh, as a compromise solution. True or not, the story explains why the elongated shape, narrow at one end, remains the dish's defining feature, even where the modern filling includes cream cheese alongside chicken. Today, coxinha is inseparable from Brazilian bars and street food stalls, a symbol dish of botequim-style snacking, paired with cold beer — technically different from a regular empanada precisely because of its thick dough, boiled in broth rather than classically kneaded from flour and water.
The classic shape mimics a chicken drumstick, in miniature
The narrow, elongated tip is a defining feature, not just an aesthetic choice
The dough is made by boiling flour in chicken broth, not water
It becomes a thick, elastic dough, similar to choux pastry, not a classic kneaded one
The filling often includes cream cheese, not just chicken
Adds a creaminess that balances the shredded texture of the meat
It's double-breaded — in egg, then breadcrumbs — before frying
The resulting thick crust stays crunchy long after frying
Ingredients 4 servings
- 500ml chicken broth
- 300g cooked chicken, shredded
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 300g wheat flour, plus extra for dusting
- 2 tbsp butter
- Fresh parsley, chopped
- 100g cream cheese
- 2 eggs, beaten, for breading
- Breadcrumbs, for coating
- Vegetable oil, for deep frying
- Salt and pepper, to taste
How to make it
- 1COOK THE FILLING: sauté the onion and garlic, add the shredded chicken, tomato paste, parsley, salt and pepper, cook until well combined; stir in the cream cheese, let cool.
- 2MAKE THE DOUGH: bring the chicken broth and butter to a boil, add the flour all at once, stir vigorously off the heat until a smooth, thick dough forms, let it cool enough to handle.
- 3SHAPE: take a portion of dough, flatten in your palm, place the filling in the center, wrap and shape into the classic elongated shape, sealing well.
- 4BREAD: dip each coxinha in beaten egg, then roll in breadcrumbs.
- 5FRY: deep-fry in hot oil until deep golden and crisp.
- 6SERVE: serve hot.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
