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The Hirshon Brazilian Coxinhas

The Hirshon Brazilian Coxinhas

  • Total Time: 0 hours


Units Scale
  • 1 1/2 lb. pounds chicken breasts
  • 1 large peeled potato
  • 2 bay leaves
  • 8 cups of chicken broth
  • 1 medium carrot, grated
  • 1 onion, finely diced
  • 1/4 cup parsley, minced
  • 3 scallions, minced
  • 3 tablespoons butter
  • 2 cloves garlic, finely minced
  • Juice of 1 lime
  • 10 ounces of cream cheese, softened – preferably Brazilian Catupiry
  • 1 tablespoon Bell’s Poultry Seasoning
  • For the dough:
  • The previously cooked potato
  • 2 1/2 cups of the previously used chicken broth
  • 2 Tbsp salted butter
  • 2 1/2 cups of all-purpose flour
  • 2 1/2 cups of very finely grated bread crumbs
  • Bowl of ice water
  • A 50/50 blend of Dende oil and olive oil for frying – buy Dende oil at Amazon here or use all olive oil
  • Salt and pepper to taste


  1. Cook the chicken and the potato in the chicken stock with the bay leaves. Once the potato and the chicken are fork tender, take them out and reserve 2.5 cups of the broth for the dough. Use the remainder of the stock for another recipe.
  2. Mash the potato and reserve.
  3. In a food processor, process the chicken to a paste with the lime juice into shreds or a rough paste, as you prefer. Reserve.
  4. Bring the 2 ½ cups of broth back to the pot and add the mashed potatoes and the butter. When it boils, add the flour a little at a time, stirring constantly, until it forms a dough.
  5. Knead the dough while it’s still warm, until silky and smooth.
  6. To make the filling, sauté the onions, scallions, carrot and garlic until translucent in the butter and then add the chicken, poultry seasoning and the parsley. Mix everything together and season with salt and pepper.
  7. Add the cream cheese and cook until the cream cheese is melted and everything is incorporated. You can add this mixture back into the food processor for a final purée if you want a smoother consistency – it’s your call.
  8. To make your coxinhas, take a little piece of the dough and form a ping pong-sized ball. Flatten it into a disc, hollowing up the middle for the filling.
  9. Spoon a tablespoon of the filling into the middle of dough.
  10. Press the dough closed around the filling, shaping it like a teardrop.
  11. Continue until you run out of dough.
  12. To coat your coxinhas with breadcrumbs, first wet one of your hands with the ice water and wet the coxinha. Then, coat the coxinha with breadcrumbs flavored with salt and pepper to taste. Set it aside on a baking sheet and continue to coat all your coxinhas.
  13. Once they are all coated, put them in the fridge for 1 hour to chill.
  14. Fill a saucepan with enough oil to cover the coxinhas.
  15. Heat the oil to 320 degrees Fahrenheit and fry your coxinhas in batches, until they’re golden brown.
  16. Place the fried coxinhas on a plate covered with paper towels so the paper towels absorb the excess of oil. Allow the oil to return to temperature before adding the next batch of coxinhas.
  17. Serve the coxinhas warm with hot sauce, accompanied by ice-cold beer.
  • Prep Time: 0 hours
  • Cook Time: 0 hours