Crispy on the outside and tender on the inside, Coxinha de Frango is a beloved Brazilian appetizer that captures the essence of comfort food. Perfect for gatherings or family snacks, this dish evokes warmth and joy with every bite. They’re fun to make and even more delightful to eat!

Why I Love This Recipe

I stumbled upon the recipe for Coxinha de Frango during a culinary exploration of Brazil’s street food scene. The first bite was a revelation—a crunchy exterior giving way to juicy, flavorful chicken. The simplicity combined with the rich taste struck a chord with me, making it a regular at my dinner parties ever since.

Why You’ll Love It Too

  • Quick to prepare, needing only 20 minutes total.
  • Uses simple ingredients that pack a punch.
  • Family-friendly—great for both kids and adults.
  • A unique taste of Brazilian culture in every bite.
  • Versatile, easily customizable with different fillings.

Ingredient Notes

• 1 cup of shredded cooked chicken: Use rotisserie chicken for convenience. • 2 tablespoons of cream cheese: A rich, tangy cream cheese adds depth; opt for reduced-fat if desired. • 1 pound of dough (store-bought or homemade): Use basic dough or empanada wrap for simplicity. • 1/2 cup of breadcrumbs: Panko breadcrumbs provide extra crunch; seasoned options can add flavor.

Step-by-Step Instructions

  1. In a bowl, mix the shredded chicken with cream cheese until well combined. Season to taste.
  2. Roll out the dough and cut into circles about 3 inches in diameter.
  3. Place a spoonful of the chicken mixture in the center of each circle, fold, and seal the edges tightly to form a dumpling shape.
  4. Dip each coxinha into breadcrumbs, ensuring an even coating.
  5. Arrange them on the baking sheet and bake for 15 minutes, or until golden brown. Serve warm.

Things I’ve Learned

Make sure the dough is well-sealed to prevent leaks. If you have leftover coxinhas, store them in an airtight container in the fridge for up to 3 days. They can be reheated in the oven for a crispy finish. Feel free to make a large batch and freeze them before baking—simply add a few extra minutes to the cooking time when baking from frozen.

FAQs

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Q: Can I substitute ingredients?

A: Yes, most ingredients can be swapped for similar alternatives.

Four-Ingredient Coxinha de Frango

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup shredded cooked chicken
  • 2 tablespoons cream cheese
  • 1 pound dough (store-bought or homemade)
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. In a bowl, mix the shredded chicken with cream cheese until well combined. Season to taste.
  3. Roll out the dough and cut into circles about 3 inches in diameter.
  4. Place a spoonful of the chicken mixture in the center of each circle, fold, and seal the edges tightly.
  5. Dip each coxinha into breadcrumbs, ensuring an even coating.
  6. Arrange them on the baking sheet and bake for 15 minutes, or until golden brown.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!