A Traditional Brazilian food (Chicken Croquettes)

Difficulty: Beginner Prep time 60 min Cook time 30 min Total time 1 hr 30 mins
Servings: 25


Enjoy this traditional Brazilian dish!


Coxinha dough






  1. Cook the chicken

    In a pressure cooker, cook the chicken breast for about 25-30 minutes. When the time has passed, remove the chicken, shred it, and set aside. (Do not throw away the cooking water.)

  2. Sauté

    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 sauté it for a few more minutes.

    Remove it from the heat and add the parsley. Set aside and wait for the filling to cool down.


  1. Prep

    In a pot, add the chicken stock, butter, paprika, and salt.

    Bring to a boil.

    After the water is boiling, add the sifted flour and stir continually with a wooden spoon until it peels off the pan.

    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.

    Then knead the dough a bit so it’s silky and smooth.

  2. To shape

    To shape the coxinha, pull off balls of dough about the size of an egg and flatten with your hands to make a circle. Scoop a teaspoon or two of filling into the center and pull the sides up to cover the filling. Pinch and twist the top of the bundle to make a drumstick shape. Place the shaped coxinha on a plate.

  3. Breading

    In a medium bowl, add the milk, egg, and salt, and mix it well with a fork. Then, dip a coxinha in the liquid and bread it right away.

    Roll to coat in crumbs and set aside until all are made.

  4. Frying

    When ready to cook, heat 4 inches of oil to 350ºF. Fry the coxinha a few at a time for about a minute, until golden brown.

    Serve hot, but they are also good at room temperature.


This recipe is accompanied well with:
1. juices, beer or caipirinha.
2. garlic or pepper sauce, ketchup, mustard, etc.

A tip: both the dough and the filling must be well seasoned 

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