Dish · brazilian
Coxinha
A cooked dough of flour and chicken broth is shaped into a teardrop around shredded chicken mixed with cream cheese, then breaded and deep-fried.
Where it comes from
Coxinha is traditionally traced to nineteenth-century Sao Paulo, in a story, likely apocryphal, about a sick prince who would eat only chicken thigh meat; the teardrop shape is said to recall a drumstick.
What cooks argue about
The main split is the shell: a soft, potato-like dough versus a firmer choux-style paste, and whether the filling gets bound with catupiry cheese or left drier with just broth.
Versions
Nobody has published a coxinha here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
rotisserie chicken shredded
cream cheese
all purpose flour
chicken stock
breadcrumbs