Brazilian Coxinha

Saturday, July 18, 2026

"I'm still not over Brazil being out of the World Cup,
but at least Coxinha is still bringing home the trophy 🏆🇧🇷"

I've been struggling to get this Brazilian Coxinha recipe edited and ready to share for weeks now, and at this point I probably deserve a yellow card for the delay. I may still be recovering from my World Cup heartbreak, but there's no better comfort food than a batch of homemade coxinha. Crunchy on the outside and packed with a creamy chicken filling, this popular Brazilian street food is my nod towards one of my favourite teams.

Making coxinha is so easy, and the dough comes together with just a few basic ingredients. My first attempt didn’t go quite to plan because I rushed the steps, but once I slowed down and followed the process properly (second time's the charm), the results were spot on.

One of the best things about this Brazilian coxinha recipe is how versatile the filling can be. Traditionally, it’s made with shredded boiled chicken, but it’s also a fantastic way to use up leftover chicken.

I think the next time I make these, I'll marinate and grill some chicken, shred and use as the filling. Honestly I think the flavour of grilled chicken would really elevate this recipe, and I'm kind of kicking myself for not just doing that in the first place, but I wanted to make it as close to traditional as possible.

Now, mine are also smaller than how they traditionally are made, another mess up on my end. I had more filling than dough and I wanted to make as many as I could. Don't worry, I edited the recipe post, if you double the meat be sure to double the dough quantities.

These could possibly be perfect for Ramadan. They can be prepared ahead of time, frozen and fried whenever needed, making them ideal for busy iftar tables. So it'll also be great as a lunch box addition, as a tea table filler or when you're in need for an appetiser. Crispy, satisfying and packed with flavour, they’re the kind of snack that disappears quickly, so you may want to make a double batch from the start.

TikTok

@spicyfusionkitchen Brazilian Coxinha 🤤 This recipe was long overdue, I'm still not over Brazil being out of the world cup so I had to put something forward as a nod to one of my favourite teams 🇧🇷 Easy recipe, dare I say something to try for Ramadan 👀🤤 Full Recipe on www.spicyfusionkitchen.com 🔗 #brazil #food #streetfood #foodtiktok #easyrecipe ♬ Tropical - Izabella Creator BM

Ingredients

Chicken

2 Chicken Breast/Fillets

2 Bay Leafs

2 Tbsp Whole Black Pepper

1 tsp Salt

2 Garlic Cloves

1 Large Diced Onion

1 Tbsp Crushed Garlic

2 tsp Paprika

1 - 2 Red Chilli Powder

1 tsp Salt

1/2 tsp Black Pepper

2 Tbsp Tomato Paste

1/2 Cup Cream Cheese

1/2 Cup Grated Mozzarella - optional

Handful Chopped Parsley

Dough

500ml Chicken Stock

2 Tbsp Butter

2 Cups Flour

1/4 Cup Mash

1/2 tsp Salt

Dipping Sauce

1/4 Cup Mayonnaise

2 Tbsp Tomato Sauce

1 Tbsp Garlic Sauce

1 - 2 tsp Hot Sauce

Method with Pictures

1. Add the chicken fillets to a large pot and cover with water. Add the bay leaves, black peppercorns, garlic cloves and salt. Bring to a boil and cook for 15 - 20 minutes, or until the chicken is fully cooked through.

2. Remove the chicken from the pot and shred it using two forks. Strain and reserve the chicken stock for the dough later. If preferred, you can use leftover shredded chicken or shredded grilled chicken instead.

3. Heat the oil in a separate pot over medium - low heat. Add the diced onion and crushed garlic, then cook, stirring occasionally, until the onion becomes soft and translucent.

4. Add in the shredded chicken, red chilli powder, paprika, salt, black pepper and tomato paste. Stir well to combine and cook for 1 - 2 minutes to allow the flavours to develop. If your chicken is already seasoned, adjust the tomato paste and spices to taste.

5. Stir in the cream cheese until fully combined. For an extra cheesy coxinha filling, add some grated mozzarella. Mix just until everything is incorporated and avoid overcooking.

6. Add the chopped fresh parsley and give the filling a final stir. Remove from the heat and set aside to cool slightly.

7. To make the coxinha dough, place the reserved chicken stock in a pot over medium heat. If using leftover chicken, use regular chicken stock instead. Add the butter and allow it to melt completely. Whisk in the mashed potatoes until smooth. Once the mixture begins to boil, add the flour all at once and immediately start stirring continuously. Keep stirring until a smooth dough forms and pulls away from the sides of the pot, creating a ball.

8. Transfer the hot dough to a lightly floured surface. Carefully knead for 1 - 2 minutes until smooth. There is no need to overwork the dough; simply bring it together into a ball. Leave it to cool for about 30 minutes.

9. To shape the Brazilian coxinha, pinch off a portion of dough and roll it into a ball. The size of the ball will determine the size of your coxinha (typically they're larger than the one's I made). Flatten the dough into a disc, place a spoonful of filling in the centre, then bring the edges together around the filling. Gently shape it into the traditional pear or teardrop shape with a pointed top.

10. Dip each coxinha into beaten egg, then coat evenly in breadcrumbs, making sure the entire surface is covered.

11. Heat enough oil for deep frying until hot. Test the temperature by dropping in a few breadcrumbs; they should sizzle immediately. Carefully add the coxinha and fry until crisp and golden brown on all sides, do not over crowd when frying, fry in batches.

12. For a quick dipping sauce, mix together mayonnaise, tomato sauce, garlic sauce and a small amount of hot sauce until smooth.

13. Serve the coxinha hot and crispy with the cool dipping sauce on the side.

Method

Add the chicken fillets to a large pot and cover with water. Add the bay leaves, black peppercorns, garlic cloves and salt. Bring to a boil and cook for 15 - 20 minutes, or until the chicken is fully cooked through.
Remove the chicken from the pot and shred it using two forks. Strain and reserve the chicken stock for the dough later. If preferred, you can use leftover shredded chicken or shredded grilled chicken instead.
Heat the oil in a separate pot over medium - low heat. Add the diced onion and crushed garlic, then cook, stirring occasionally, until the onion becomes soft and translucent.
Add in the shredded chicken, red chilli powder, paprika, salt, black pepper and tomato paste. Stir well to combine and cook for 1 - 2 minutes to allow the flavours to develop. If your chicken is already seasoned, adjust the tomato paste and spices to taste.
Stir in the cream cheese until fully combined. For an extra cheesy coxinha filling, add some grated mozzarella. Mix just until everything is incorporated and avoid overcooking.
Add the chopped fresh parsley and give the filling a final stir. Remove from the heat and set aside to cool slightly.
To make the coxinha dough, place the reserved chicken stock in a pot over medium heat. If using leftover chicken, use regular chicken stock instead. Add the butter and allow it to melt completely. Whisk in the mashed potatoes until smooth. Once the mixture begins to boil, add the flour all at once and immediately start stirring continuously. Keep stirring until a smooth dough forms and pulls away from the sides of the pot, creating a ball.
Transfer the hot dough to a lightly floured surface. Carefully knead for 1 - 2 minutes until smooth. There is no need to overwork the dough; simply bring it together into a ball. Leave it to cool for about 30 minutes.
To shape the Brazilian coxinha, pinch off a portion of dough and roll it into a ball. The size of the ball will determine the size of your coxinha (typically they're larger than the one's I made). Flatten the dough into a disc, place a spoonful of filling in the centre, then bring the edges together around the filling. Gently shape it into the traditional pear or teardrop shape with a pointed top.
Dip each coxinha into beaten egg, then coat evenly in breadcrumbs, making sure the entire surface is covered.
Heat enough oil for deep frying until hot. Test the temperature by dropping in a few breadcrumbs; they should sizzle immediately. Carefully add the coxinha and fry until crisp and golden brown on all sides, do not over crowd when frying, fry in batches.
For a quick dipping sauce, mix together mayonnaise, tomato sauce, garlic sauce and a small amount of hot sauce until smooth.
Serve the coxinha hot and crispy with the cool dipping sauce on the side.