Coxinho is eaten everywhere in Brazil. The dough for it is made from flour and chicken broth, sometimes mashed potatoes are added. Inside – chicken thigh meat

How to cook brazilian coxinha

How to cook brazilian coxinha

In China, they are absolutely sure that the best thing that can make chicken incredible is soy sauce and ginger. According to these canons they cook there General Tso’s chicken.

In Brazil, they believe that the most delicious is the meat of chicken thighs, which falls into a tender dough, then breaded and fried. These golden droplets are called coxinha, which can be translated as a thigh.

The dish has been known since the 19th century, it was prepared for the son of the Brazilian princess Isabel. The boy was unpretentious in food and loved only chicken thighs.

And when they were suddenly not in the kitchen, the resourceful cook took the leftover chicken meat, fried it in breadcrumbs, giving it the shape of a chicken thigh.

It is interesting to prepare the dough for coxinha – flour is brewed over low heat with chicken broth, sometimes mashed potatoes are used.

By the number of ingredients from should be about 25 pieces.

Coxinha, a Brazilian chicken appetizer recipe

Coxinha, a Brazilian chicken appetizer recipe

Coxinha, a Brazilian chicken appetizer recipe


  • fried chicken meat – 3 cups;
  • olive oil – 2 tbsp. l. + 2 tsp;
  • onion – 1 pc.;
  • garlic – 2 cloves;
  • cream cheese or mayonnaise, chopped shallots – 3 tbsp. l.;
  • parsley;
  • chicken broth – 3 cups;
  • flour – 6 glasses;
  • egg whites – 8 pcs.;
  • breadcrumbs – 3 cups;
  • salt pepper.

How to cook:

  1. Finely chop the onion and garlic.
  2. In a large skillet, heat 2 tbsp. l. olive oil over medium heat. Add chopped onion. Fry for about 2 minutes. Add garlic and fry for about 1 minute more.
  3. Combine chopped chicken meat with fried onions with garlic, salt, pepper, mayonnaise, chopped shallots and parsley.
  4. Pour chicken broth into a large non-stick saucepan, add a pinch of salt, 2 tsp. olive oil and heat over low heat.
  5. When the broth is hot, add the sifted flour and mix well. Stir until a homogeneous dough is obtained.
  6. Remove from heat and knead for about 5 minutes until a soft, smooth dough is obtained. Transfer to a floured work surface, shape into a ball and leave to rest for 10 minutes.
  7. Pinch off the dough, then flatten into a small disc. Put 1 tbsp in the center. l. chicken stuffing. Pinch the top so that you get a bag in the shape of a drop.
  8. Lightly beat the egg whites. Pour the bread crumbs into a separate bowl. Gently dip each coxinha first in the egg whites, then roll in breadcrumbs so that they completely cover the entire surface.
  9. Fry the coxinhas in vegetable oil in small batches until golden brown, about 8 minutes each batch.
  10. Place on paper towels to remove excess oil and serve hot.

And another recipe with chicken, rice and vegetables – gongbao – Highly recommended to play.