How to Make Authentic Brazilian Chicken Coxinha: A Step-by-Step Recipe

Coxinha de frango is one of Brazil's most beloved street foods, and for good reason. These golden, teardrop-shaped delights pack a creamy shredded chicken filling inside a tender dough, then get breaded and fried to crispy perfection. While the traditional version is fried, this recipe focuses on the cozida (cooked or simmered) method, which delivers all the flavor with a lighter, healthier twist. Whether you're hosting a family gathering or simply craving a taste of Brazil at home, this step-by-step guide will walk you through making coxinha de frango from scratch. Grab your apron, and let's get cooking!

Getting Started with Your Coxinha de Frango

Golden chicken coxinha pieces arranged on a plate, ready to be served

Before diving into the cooking process, it helps to visualize the finished result. Perfect coxinha should have a smooth, golden exterior and a generous, creamy filling. The cozida method means we'll be cooking the dough and filling thoroughly on the stovetop, then shaping and simmering the finished pieces rather than deep-frying them. This approach keeps the preparation manageable and the results consistently delicious. Make sure you have all your ingredients measured and ready, as the process moves quickly once you start.

2 cups of all-purpose flour
2 cups of chicken broth (reserved from cooking the chicken)
1 cup of milk
2 tablespoons of butter
1 pound of boneless chicken breasts
1 onion, finely chopped
3 cloves of garlic, minced
1 cup of cream cheese (requeijão or catupiry style)
1/2 cup of chopped fresh parsley
Salt and black pepper to taste
2 eggs, beaten (for coating)
2 cups of breadcrumbs

Filling and Shaping Your Coxinhas

Hands shaping chicken coxinha dough into teardrop shapes on a kitchen counter

Shaping the coxinha is where the magic happens, and with a little practice, you'll master that signature teardrop form in no time. The key is to keep your hands slightly moistened with water or oil so the dough doesn't stick. Take a portion of dough, flatten it in your palm, add a spoonful of the chicken filling, and gently seal the edges, rolling it into a pointed shape. Once shaped, the coxinhas are coated in egg and breadcrumbs, then simmered until golden and heated through. This method ensures a delightful crunch without the heaviness of deep-frying.

In a large pot, boil the chicken breasts in salted water until fully cooked, about 20 minutes. Reserve 2 cups of the broth and shred the chicken.
In a skillet, sauté the onion and garlic in a little oil until fragrant. Add the shredded chicken, season with salt and pepper, and stir in the cream cheese and parsley. Cook for 5 minutes, then set the filling aside.
In a saucepan, combine the reserved chicken broth, milk, and butter. Bring to a gentle boil.
Add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan. Remove from heat and let it cool slightly.
With oiled hands, take a portion of dough and flatten it in your palm. Place a spoonful of filling in the center and shape into a teardrop, sealing the edges well.
Dip each coxinha into the beaten eggs, then roll in breadcrumbs until fully coated.
Bring a large pot of water to a gentle simmer. Carefully place the coxinhas in the simmering water and cook for 5 to 7 minutes, until they float and are heated through.
Remove with a slotted spoon and serve hot with your favorite dipping sauce. Enjoy your homemade coxinha de frango cozida!