Coxinha

How to Make Coxinha

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1. Poach the chicken in the stock for 20 minutes, then lift it out and shred finely. Keep 700 ml of the stock.

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2. Cook the onion in the olive oil for 8 minutes, add the garlic for 1 minute, then the tomatoes and cook 8 minutes to a thick sofrito.

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3. Stir in the shredded chicken, parsley and salt, then take off the heat and fold through the cream cheese. Cool completely.

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4. For the dough, bring the 700 ml stock and the butter to a boil in a wide pan with the salt.

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5. Tip in all the flour at once and beat hard with a wooden spoon. It will come together into a ball within a minute.

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6. Keep cooking and beating for 4 minutes over low heat, until the dough is smooth and pulls cleanly from the pan.

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7. Turn out onto a worktop and knead it while warm, for 3 minutes, until completely smooth. Work in batches if it is too hot to handle.

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8. Take a golf ball of dough, flatten it into a disc in your palm, put a spoonful of cold filling in the middle and close the dough around it.

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9. Roll it into a ball, then pinch and pull one end into a point so it looks like a teardrop.

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10. Roll each in beaten egg, then breadcrumbs, and chill 30 minutes.

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11. Fry at 180°C / 355°F, six at a time, for 3 to 4 minutes until deep golden. Drain on a rack and eat warm.

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Related guide: Prep, cook and total time.

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Notes for Getting It Right

• Shape the dough while it is warm. Cold dough cracks.
• Cold filling in warm dough, never the other way round.
• Chill the crumbed coxinhas before frying so they hold their shape.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What Goes With Coxinha

• A cold Brazilian lager
• Hot sauce
• A caipirinha

Storing & Reheating Coxinha

Freeze crumbed and uncooked for 2 months; fry from frozen at 170°C / 340°F for 6 minutes.

Coxinha FAQ: Common Questions

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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