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Coxinha is basically the Brazilian version of our well known friend: the croquette. The differences might be:

1. The appearance, which simulates a drumstick shape. Maybe it is done that way to hint what might be inside. Yes, you guessed it is chicken.

2. If you thought croquettes were delicious, wait till you try out coxinha...It has cream cheese inside as well chicken. And by now, we’ve established that anything with cheese is good for you...

This recipe will yield about 10 to 12 coxinhas.


500 gr. of chicken breasts cooked and shredded.

4 cups of chicken broth.

6 tomatoes, peeled, seeded and chopped in small pieces.

4 big tablespoons of powdered milk.

1 carrot finely chopped (optional)

2 onions finely chopped.

2 bay leaves.

4 tablespoons of butter.

2 cloves of garlic.

1 lime (juiced and zest).

1 package of softened cream cheese.

3 cups of flour.

2 eggs.

2 cups of bread crumbs.

Vegetable oil for deep frying.

Salt and pepper to taste.

Directions for the stuffing:

1. Place onion, garlic and carrots in a pot, sauté them with a little butter. When onions are transparent add the shredded chicken breasts. Add the chopped tomatoes and bay leaves, adding water if necessary to make sure the chicken breasts are covered by at least half a centimeter of liquid. Bring it to a gentle simmer, and cook for 15-20 minutes, add lime juice and zest and stir. Add softened cream cheese and set aside to cool.

Directions for the dough:

1. Bring the chicken broth to a boil in a saucepan, stir in the powder milk and gradually stir in the flour. Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour.

2. To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling.

3. Place the chicken filling inside the ball of dough, and press together to close around the filling. Shape into an approximate drumstick, flouring hands as necessary.

4. Put the coxinhas on a baking sheet, so that the pointed ends stick upwards. Continue until you run out of dough or filling.

5. Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper.

6. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour.

7. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees (celsius). Fry the coxinhas in batches until deep golden brown. Serve war.


1. Coxinhas are a whole meal on their own. Salad makes a great companion.

2. Instead of mixing the cream cheese with the chicken stew, you can cut it into small cubes (skip softening the cream cheese), and when filling the coxinha with the chicken, place a cube of cream cheese inside of it.

3. You can also reduce the size and make mini ones for entertaining.

4. As with any other croquette you can also make the filling out of: beef, seafood or fish.

5.If you are lucky enough to live close to an international market. Please look out for "requejao" (cream cheese). There's a Brazilian brand called "catupiry" interestingly enough this brand was developed by an Italian immigrant, you can't get more international than that!

6. Last but not least, you can substitute bread crumbs for "panko" or corn-flakes.



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