Creamy Chicken Coxinha with Potato Dough

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour 30 minutes

Servings

20 coxinhas

Yield

20 servings

Calories

Approximately 200 calories

Embark on a flavorsome journey to Brazil with our Creamy Chicken Coxinha with Potato Dough. This beloved Brazilian snack has been transformed into a culinary masterpiece, combining the traditional, tender chicken filling with a creamy, melt-in-your-mouth interior, all encased in a soft, yet crisp, potato dough. Each bite delivers a harmonious blend of comforting flavors and textures, making it an irresistible treat for any time of the day. Whether you’re a seasoned chef or a culinary novice, this recipe promises a delightful experience, guiding you through the steps to create these savory gems that are sure to impress guests or satisfy your snack cravings.

Ingredients

For the Filling:

2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups cooked chicken, shredded
4 ounces cream cheese
Salt and pepper to taste
Chopped parsley, as needed

For the Dough:

2 cups chicken broth
2 cups mashed potatoes (approximately 2 large potatoes)
2 tablespoons butter
2 cups all-purpose flour

For Breading:

2 eggs, beaten
2 cups breadcrumbs

Oil for frying

Instructions

Prepare the Filling: In a skillet, heat olive oil and sauté onion and garlic until soft. Add shredded chicken, cream cheese, salt, pepper, and parsley. Cook until the cream cheese is melted and the mixture is well combined. Set aside to cool.
Make the Dough: In a large pot, bring chicken broth and butter to a boil. Add mashed potatoes and mix well. Gradually add flour, stirring continuously until a smooth dough forms. Let it cool slightly.
Assemble the Coxinhas: Take a portion of the dough, flatten it in your hand, and place a spoonful of the chicken filling in the center. Mold the dough around the filling to form a teardrop shape.
Bread the Coxinhas: Dip each coxinha in the beaten eggs, then roll in breadcrumbs.
Fry: Heat oil in a deep fryer or large pot to 350°F. Fry the coxinhas until golden brown. Drain on paper towels.
Serve: Enjoy your Creamy Chicken Coxinhas warm, with your favorite dipping sauce.

Tips & Tricks

For a lighter version, coxinhas can be baked at 400°F until golden brown, instead of frying.
Add a pinch of nutmeg to the dough for an extra flavor dimension.
Ensure the filling is cool before assembling to prevent the dough from becoming too soft.
If the dough is sticky, lightly oil or flour your hands for easier handling.

Mise en Place

Ingredients

Utensils

Olive oil
Onion
Garlic
Cooked chicken
Cream cheese
Salt and pepper
Parsley
Chicken broth
Mashed potatoes
Butter
All-purpose flour
Eggs
Breadcrumbs
Oil for frying

Skillet
Large pot
Mixing bowls
Measuring cups and spoons
Deep fryer or large frying pot
Slotted spoon
Paper towels

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