Brazilian Coxinha

Cuisine Brazilian


Shopping list

  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper


  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter


  • 1 egg whisked
  • 1-2 cups flour

White dipping sauce (optionally)

  • 1/4 cup milk
  • 8 oz cream cheese

Culinary Spice Kit

  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves



  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry garlic and onions until the onions turn translucent.
  • Add chicken, tomatoes, green onions, and salt to taste.
  • Season with half of the Coxinha spices, add more to taste.
  • Cook 10 min. Add broth, opt. cream cheese.
  • Cook about 10-20 minutes until the liquid is reduced.


  • In a POT, heat broth and melt butter in it.
  • Over low heat, add flour and salt & pepper to taste.
  • Stir constantly until it becomes smooth and loosens from the pot. Let cool.


  • Form a “golf” ball with the dough.
  • Flatten it in your palm.
  • Place the filling in the center, close, and form a smooth ball. Optionally, mold it into a drumstick or any other shape.


  • Coat Coxinhas in egg, then in flour.


  • In a POT, heat enough oil to cover Coxinhas and fry them until they turn golden all around.

White dipping sauce (optionally)

  • Heat milk with salt & pepper. Stir in the cream cheese.


  • Serve Coxinhas with a fresh salad and a dipping sauce.
  • Enjoy!


  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Short version without forming the drumstick-balls:
    Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
Keyword marjoram, nutmeg