Continental Recipe

How To Make Coxinha

2 Mins read

How To Make Coxinha

One of Brazil’s favorite street foods, coxinha (lit. little thigh) is a crispy croquette filled with chicken meat and cream cheese that is cleverly shaped into a chicken drumstick, then breaded and deep-fried. Coxinha originated around São Paulo in the 19th century, and by the 1950s it spread to Rio de Janeiro and Paraná, having now become one of the most popular salgados (savory appetizers) across the country.

It is typically flavored with onion, garlic, cilantro, and lime. For a well-rounded snack, these delicious Brazilian chicken-filled nibbles are usually served with hot chili sauce, vinaigrette or garlic mayonnaise, and best enjoyed with a glass of cold beer.




2 boneless skinless chicken breasts

450g floury potatoes, peeled and quartered

2 tbsp olive oil

1 large onion, finely chopped

4 teaspoons Cabana spicy malagueta marinadeor Cholula hot sauce

100g plain flour

2 eggs, lightly beaten

100g panko breadcrumbs

vegetable oil, for deep-frying

1/2 small pack flat-leaf parsley, chopped




Boil water with salt then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Remove the chicken and leave to cool. Reserve the poaching liquid.

Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.

Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. 

With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.

Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.








Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv 

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