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Coxinha, Brazilian Chicken Croquettes (aka Fried Big Dough Dumpling)

In this post, we are going to Brazil as I tried to make Coxinha which I saw in this Tasty YouTube video. As I mentioned in a previous post, one thing that's cool about cooking is that you can travel internationally through the food you make.

Coxinha are Brazilian chicken croquettes, which is a fancy way of saying they are a breaded & fried big dough dumpling with a shredded chicken mixture inside. They are traditionally shaped like a drumstick without the bone, which looks like a teardrop. The origin of the food from the 19th century is pretty fun.

One of the sons of Isabel, Princess Imperial of Brazil and Prince Gaston, Count of Eu was a picky eater & only ate chicken thighs. One day they didn't have enough chicken thighs, so the cook decided to make the ingredients they did have shaped like chicken thighs by making bread dumplings shaped like a drumstick and putting chicken inside.


Sunday, December 8, 2019, Attempt #1:

The filling is a cream cheesy chicken mixture and the dough is sort of more like a dumpling from chicken & dumplings. Interestingly, you prepare / cook the dough in a pan over heat. Then you bread the dumplings with panko and fry them.

Below are the ingredients for a full recipe. I made a half recipe with some adjustments. I just used some rotisserie chicken, which I hand-shredded. I used garlic paste instead of minced garlic. I had already cooked some onions before (maybe slightly over-cooked them, haha) which I used. Instead of chicken stock, I just used some water and chicken ramen season (which is essentially chicken bouillon). I didn't have any paprika or cayenne pepper; I just used regular pepper. I used 2% milk instead of whole milk. I also didn't have any fresh parsely, so I left that out.


1 tablespoon olive oil, 4 cloves garlic - minced, 1 white onion - diced, 2 cups chicken, cooked, shredded, ½ teaspoon paprika, or cayenne pepper, salt, to taste, 4 oz cream cheese, 3 tablespoons fresh parsley, chopped


1 tablespoon unsalted butter, 2 cups whole milk, ¼ cup chicken broth, 2 cups all-purpose flour, egg, 2 cups panko breadcrumbs, oil - for frying

Making the Filling:

I mixed some chicken, onions, garlic paste, cream cheese, pepper and some salt together in a bowl.

Making the Dough

In a pan, I mixed the milk, "chicken stock," butter and flour. When I added 1 cup of flour (which is 1/2 the recipe), the dough still seemed pretty wet, so I added 1/3 cup of more flour.

It finally came together as a dough -- last picture in this series.

Then I rolled out the dough and made the teardrop / drumstick dumplings.

They looked a lot better after I breaded them with flour, then egg, then panko! Haha. :) Then I fried them.

RESULT: Success! :)

We are good at this! They look pretty good. They are really tasty too. You get some crunch from the breading on the outside and the dough is soft and more like a dumpling from chicken & dumplings as I mentioned and the cream-cheesy mixture is delicious.

Give it a try and head to Brazil! We are good at this! :)

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