Coxinha is a very famous Brazilian snack, almost a national treasure in Brazil. It’s a delicious deep fried chicken croquette, crispy outside, with a creamy potato and flour dough, and traditionally filled with shredded chicken. It is also common to have cream cheese along with the chicken filling.
Why do Brazilians like coxinhas so much? Because is a quick snack, rich in flavours and textures, found in every bakery, café or pub. It goes well with beers and other drinks, and it is commonly served freshly fried (warm and creamy inside), which makes it impossible to resist.
This Brazilian number one snack is also common in Portugal. Recently people got creative and started preparing coxinhas with all sorts of flavours: shredded meat, chorizo, dulce de leche, etc.
Back to the original recipe, there are some steps to prepare a proper coxinha at home. I’ve tested some recipes but ended up with my mother’s recipe. For that, it is necessary to season the chicken generously, as the broth used for the dough preparation will come from that. It is essential to sauté the chicken pieces until golden brown, as all the rich flavours come from that process.
The dough is made with all-purpose flour and mash potatoes, along with the broth saved from the chicken cooked previously. So it will become light and creamy dough that will wrap the chicken filling. Coxinha has a teardrop shape (trying to resemble the chicken drumstick). After modelling, it is coated with egg wash and breadcrumbs and deep fried. It can be frozen after modelling and coating. I recorded a video you can watch below, along with the recipe details: