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Filed under: Recipes — Carolina Souza Raintree-Hegwer @ 01:03
  • Coxinha in Portuguese means: small thigh. This snack was invented for a very simple reason. The padarias (bakeries) in Brazil used to sell chicken thighs, because they were easy to handle due to the bone in the middle. But anyways… a chicken only has two legs, so what were they to do with the rest of it? So a very smart cook decided to shred it all and put it inside dough, then shape it like a thigh and deep fry it! Today you can find them EVERYWHERE in Brazil.
  • The same dough can be used to make other typical Brazilian snacks like “bolinha de queijo” (cheese balls), “salsicha empanada” (coated sausage), “ovo empanado” (coated egg) and “rissole” (dough with minced meat filling).
  • I would love to hear about your cooking experience! Post a comment!


  •  salt
  • ground pepper
  • 1 (8oz) cream cheese


  • 2 boneless chicken breast
  • 1 lime
  • 1 chopped onion
  • 3 chopped cloves of garlic
  • 3 tablespoons of butter
  • basil
  • green onions
  • parsley
  • rosemary


  • 2 cubes chicken bouillon [knoor]
  • 2 cups of water
  • 2 cups all-purpose flour – strain it first and set aside
  • 1 tablespoon of olive oil


  • 2 eggs
  • Bread crumbs


  • Vegetable oil
  • 300! – needs to be turned every 8min



FILLING = Place chicken breast in a baking tray, squeeze the lime on top of it and sprinkle pepper. Let it cook. Set it on top of a cutting board and pull it all apart with 2 forks. Set shreded chicken aside.

Sauté garlic and onions in butter. Add shredded chicken and other seasons. Don’t forget salt and pepper. Set filling aside.


Bring water and bouillon cubes to boil. Add the 2 cups of flour into the boiling water and stir vigorously with a wooden spoon until it releases from the bottom of the pan. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps.


Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared.

Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Fold and close the dough in the shape of a drum stick. TIP: pinch the outside of the dough and then press it back to shape coxinha evenly.

Baste the filled dough with egg whites and roll them over breadcrumb.

Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.

Or go the healthy way and bake it evenly on each side – turning every 8min.

You can freeze the coxinhas before cooking: place them in a tray side by side, let them freeze, remove from freezer and then place in a zip lock bag. They should be consumed in no longer than 30 days.



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