Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 12
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Filling
Dough
Coating
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Filling · About 17 min
- Soften onion in oil from 25 ml neutral oil, 100 g onion, chopped, 300 g cooked shredded chicken, 100 g cream cheese, 20 g parsley; mix with chicken, cheese and parsley, then cool.
Dough · About 15 min
- Boil stock and butter from 500 ml chicken stock, 40 g butter, 300 g plain flour; stir in flour and cook 2 minutes until a ball forms. Cool 15 minutes, knead smooth and divide into 12. Enclose filling and shape teardrops.
Check: Look for this result: a ball forms.
Fry · About 5 min
- Coat in 2 eggs, beaten, 180 g breadcrumbs. Fry in 1200 ml neutral oil at 175°C / 350°F in batches 4–5 minutes until golden and centre reaches 74°C / 165°F.
Check: Look for this result: golden and centre reaches 74°C / 165°F.
Tips
- Cool dough enough to handle before shaping around the filling.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use cooked turkey instead of chicken.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Coxinha ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Coxinha?
Cool dough enough to handle before shaping around the filling.
What can I substitute in Coxinha?
Use cooked turkey instead of chicken.
Can I prepare Coxinha ahead?
Prepare the coating ingredients for Coxinha ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
