Brazilian Coxinha de Frango Recipe
Coxinha de Frango is a Brazilian dish consisting of a deep-fried dough filled with chicken and cream cheese. The filling is made with baked or roasted chicken which is shredded and mixed with flavorings like onions and parsley.
The chicken and cream cheese are placed into a disc of wheat flour dough then sealed shut by pinching and shaping the dough into a cone. The cone is dipped in batter before frying until golden. It is eaten as a snack.
Coxinha means little thigh, referring to the signature appearance of the dish. Frango is a young chicken.
The dough used to make this dish is unique. First because chicken stock is used instead of water and spices like paprika and turmeric are added to the flour. Butter is also used to make the dough giving it a smooth texture.
The dough can also be made with a flour and potato mixture. This variation is more delicate than it’s all wheat counterpart.
Traditional Brazilian cream cheese called catupiry is used. It’s a fresh, mildly flavored cheese. It is also known as requeijão.
Coxinha de frango is just one version of this dish and the name changes based on its filling. For instance, coxinha de carne is filled with beef while coxinha de queijo is filled with cheese.
The name may also change based on the type of dough. Coxinha de batata is made with a sweet potato dough while coxinha de mandioca is yuca based.
Origin and Cultural Significance
Coxinha de frango is a popular street food in Brazil. Its origin is unclear. The folklore version of coxinha’s origination takes place sometime in the 19th century during the reign of the Brazilian monarchy where it was created for the prince who was a picky eater.
Others believe it originated out of necessity during the industrial revolution because it was affordable and easy for busy workers to eat while on the go. Some evidence does exist of coxinha de frango’s presence in Brazilian cuisine before the 19th century making it possible that it was just the Brazilian take on French croquettes.
Coxinha de Frango Recipe
Coxinha de Frango is a Brazilian dish consisting of a deep-fried dough filled with chicken and cream cheese. The filling is made with baked or roasted chicken which is shredded and mixed with flavorings like onions and parsley.
Ingredients
- All-purpose flour (sifted) - 4 cups
- Chicken stock (the water used to cook the chicken) - 4 cups
- Bouillion cube - 1
- Butter - 1 tbsp
- Paprika - 1 tsp
- Salt - 2 tsp
Filling
- Chicken breast - 0.8 pound
- Cream cheese (softened) - 10 oz
- Onions (chopped) - 2
- Garlic (minced) - 3 cloves
- Parsley (chopped) - ½ cup
- Paprika - 1 tbsp
- Vegetable oil - 2 tbsp
- Salt and ground pepper - to taste
Breading
- Breadcrumbs - 1 ½ cups
- Milk (room temperature) - 2 cups
- Egg - 1
- Vegetable oil (for frying) – as needed
Instructions
- In a pot add the chicken and bouillon cube.
- Cover them with water about 2 inches above the chicken.
- Cook for about 25 minutes.
- Remove the chicken, shred it then set aside.
- In a pot, add 4 cups of chicken stock from the cooked chicken, butter, paprika powder and salt.
- Bring it to boil.
- Butter a clean surface then sprinkle with flour.
- Sift 4 cups flour.
- Once the stock is boiling, add the sifted flour and stir continually with a wooden spoon until it peels off the bottom and sides of the pan.
- Poke the dough with your index finger to feel if it is still sticky. If so, cook it a little longer.
- Once the dough is not sticking to your finger anymore, remove it from the heat, flatten it on the buttered countertop, and let it cool down.
- In a skillet, sauté the onion and garlic over medium heat until the onion is translucent.
- Lower the heat and add the shredded chicken, salt, ground pepper, and paprika powder and cook for a few more minutes.
- Remove it from the heat and add the parsley. Set aside.
- While the filling cools, knead the dough until smooth.
- Add the cream cheese to the cooled chicken mixing well with a wooden spoon to incorporate.
- Take a golf ball amount of dough in your hands and roll it to form a little ball.
- Flatten the dough into a disc and slightly hollowing out the middle.
- Using a small spoon, add the filling in the middle of the circle.
- Close the coxinha with the help of the other hand pinching it into a drumstick or tear shape.
- Place the shaped coxinha on a plate and repeat the last 3 steps with the rest of the dough.
- In a medium bowl, add the milk, egg, and salt, and mix it well with a fork.
- Dip a coxinha in the liquid and into the breadcrumbs right away.
- Repeat until all coxinhas are coated with breadcrumbs.
- Heat vegetable oil in a medium pot for about 4-5 minutes at high temperature.
- Add enough oil to deep fry the coxinhas.
- Once the oil is hot enough, place a few coxinhas in the saucepan and reduce the heat to medium.
- Fry the coxinhas for about 3-4 minutes, turning them when golden brown.
- Drain the coxinhas onto paper towels.
- Serve warm.
