Coxinha

Nutrition · per serving

Steps

1. 1

   Put the chicken breast in a small saucepan with the water and half of the chopped onion. Bring to a gentle boil, then lower to a simmer and cook for 12-14 minutes, until the chicken is just cooked through and reaches 74°C in the centre. Lift out the chicken and reserve 240 ml of the cooking broth for the dough.

   220 g boneless skinless chicken breast500 ml water60 g small onion, finely chopped
2. 2

   While the chicken cooks, boil the diced potato in lightly salted water for 8-10 minutes until very tender. Drain well and mash until smooth with no lumps; a dry mash gives a firmer dough.

   120 g floury potato, peeled and diced small
3. 3

   Shred the cooked chicken very finely with two forks or by pulsing briefly in a food processor; the filling should be fluffy, not pasty.

   220 g boneless skinless chicken breast
4. 4

   Heat the olive oil in a frying pan over medium heat. Cook the remaining chopped onion for 2 minutes until translucent, then add the garlic and tomato paste and cook for 30 seconds to remove the raw edge. Add the shredded chicken, 4 g salt, black pepper, and parsley; stir for 2 minutes until the mixture is cohesive and fairly dry. Cool for 2 minutes, then fold in the catupiry so it stays creamy and distinct. Set aside.

   10 ml olive oil60 g small onion, finely chopped2 garlic cloves, minced10 g tomato paste220 g boneless skinless chicken breast4 g fine salt1 g ground black pepper8 g fresh parsley, finely chopped80 g catupiry or Brazilian cream cheese
5. 5

   For the dough, place the reserved 240 ml chicken broth in a saucepan with the mashed potato, butter, and 2 g salt. Bring to a boil, then add the flour all at once. Stir vigorously with a wooden spoon for 2-3 minutes until a smooth dough forms and pulls away from the sides, leaving a thin film on the pan. This cooking step removes the raw flour taste and makes shaping easier.

   240 ml reserved chicken cooking broth120 g floury potato, peeled and diced small20 g unsalted butter150 g plain flour2 g fine salt
6. 6

   Transfer the dough to a lightly oiled surface or plate and let it rest for 5 minutes, just until cool enough to handle but still warm and pliable.

7. 7

   Divide the warm dough into 6 equal pieces. Flatten each piece into a disc about 8 cm wide, keeping the centre slightly thicker than the edges. Spoon in some chicken filling, adding a little of the creamier catupiry-rich portion to each. Close the dough around the filling and shape into teardrops, pinching the top neatly. If the dough sticks, dampen your hands very lightly.

   80 g catupiry or Brazilian cream cheese
8. 8

   Whisk the egg with 15 ml water in a shallow bowl. Coat each coxinha first in the egg wash, then in the breadcrumbs, pressing gently so the coating adheres evenly and completely.

   1 large egg15 ml water100 g breadcrumbs
9. 9

   Heat the neutral oil to 175°C in a deep, medium saucepan. Fry the coxinhas in 2 batches for 3-4 minutes per batch, turning as needed, until deep golden brown and heated through. Do not overcrowd the pan or the oil temperature will drop and the coating may absorb excess oil.

   800 ml neutral oil for deep-frying
10. 10

    Drain briefly on a rack or paper towel for 1 minute and serve hot, while the crust is crisp and the filling is creamy.

Origin & History

Coxinha is one of Brazil's most beloved salgadinhos, or savory snack pastries, commonly found in bakeries, snack bars, and parties across the country. The classic version is filled with shredded chicken, and creamy catupiry became a popular addition in the 20th century as industrial cream cheese spread through Brazilian cooking.