Friday, September 9, 2011

Coxinha (Brazilian Chicken Filled Pastry)

  • 3 boneless chicken breasts
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • 6 tablespoons butter
  • 2 cubes beef bouillon
  • 3 cups water
  • salt and pepper
  • 2 stalks green onion, chopped
  • 3 cups all-purpose flour
  • 8 ounces cream cheese
  • 2 eggs
  • bread crumbs for coating
  • cooking oil for frying
  • Cut chicken breasts into 2 inch cubes. Combine chicken, onion, garlic, beef bouillon, salt, pepper, butter and water in a large saucepan. Cook over medium heat for about 30 minutes or until done. Remove chicken breasts.
  • When the chicken breasts are cool enough, shred using hands or coarsely chop. Add chopped green onions and mix well.
  • Bring the remaining broth to boil. Add flour to the boiling broth and stir vigorously with a wooden spoon for about 1 minute until it becomes dough. Remove dough from pan, knead until smooth.
  • Flatten dough with rolling pin to about 1/4-inch thick and cut medium size circles with a biscuit cutter. Place dough in your palm, add a small cube of cream cheese and a teaspoon of the chicken filling. Make sure you can close the dough with the filling inside. Repeat the process until all the dough is used.
  • Fold and close the dough in a shape of a drum stick. Baste the filled dough with egg wash and roll them over the bread crumbs. Deep fry the pastries at 350 F for about 8 minutes or until golden brown. 


  1. These look really good!!! I wish I had some of these right now... hmmm....

  2. Being from Brazil, I grew up with coxinnha, bolinhos and empadas. But it has been 20 years since I moved away. This brings memories back. I can smell it. :o)
    How much liquid do you have left after removing the chicken? I would like to make a vegetarian version of this.

  3. @Baltic Maid: Thanks :) I wish I still had them too...

  4. @ Annie: I used about 2 cups of liquid. The vegetarian version sounds interesting, maybe we can use vegetable broth for the dough instead? And tofu for the filling?

  5. @ Annie: Sorry, I meant 1 cup of liquid.

  6. These look delicious! if I might give a suggestion you could roll it in flour before the egg wash.. it helps the breadcrumbs (here in brazil called "farinha de rosca" - very fine, not at all like, let's say, japanese 'panko') to adhere.

  7. how did you process the cooked chicken? (add a teaspoon of chicken filling)

  8. @ Milena, thank you for the suggestion. I will try that next time. Unfortunately, the breadcrumbs that I can find here are mostly coarse. Maybe I can pulse them in the food processor next time?

  9. @ Dohn, I think I missed a step here. Thanks for pointing it out. The correction has been made :)

  10. Can't wait to try these little beauties. I have mentioned your recipe on my blog post here pop over and take a look, Debs