Calling all savory snack enthusiasts! Prepare to embark on a flavor adventure to Brazil with Coxinha(Chicken Balls) a savory masterpiece that’s as delicious as it is visually appealing. Imagine a golden, teardrop-shaped croquette boasting a crispy exterior that yields to a warm, flavorful interior. But the magic doesn’t stop there – each Coxinha(Chicken Balls) bursts with a delightful surprise: shredded, seasoned chicken filling that delivers a burst of savory goodness.

Coxinha transcends its status as a mere snack. These iconic treats are a beloved part of Brazilian cuisine, enjoyed at parties, sold by street vendors, or savored as a satisfying lunch or afternoon pick-me-up. The best part? This recipe unlocks the secrets of Coxinha in your own kitchen, requiring readily available ingredients and a simple process.

Unlike complicated appetizers, Coxinha(Chicken Balls) embraces convenience. We’ll utilize shredded chicken, a versatile and flavorful base, for the filling. The magic then lies in the dough – a combination of wheat flour and chicken broth creates a light and airy texture that contrasts perfectly with the crispy exterior.

This recipe empowers you to personalize your Coxinha experience. Want a classic flavor profile? Stick with the traditional shredded chicken. Craving a vegetarian twist? Substitute the chicken with cooked and seasoned jackfruit! The shaping process is a breeze, allowing you to create the signature teardrop form.

Once fried to a golden perfection, your Coxinha will be ready to tantalize your taste buds. This recipe yields approximately servings, making it ideal for gatherings or enjoying a delightful personal Brazilian food adventure. So ditch the boring snacks and embrace the irresistible magic of Coxinha! Follow our simple instructions, and get ready to experience a taste of Brazil in every bite.

Ingredients for the Chicken Balls

The dough:

• 1 liter (4 cups) water
• 150 grams (5.3 ounces) butter (1 1/2 sticks)
• 1 tablespoon salt
• 1/2 kilogram (1 pound) all-purpose flour

The filling:

• 1 tablespoon oil
• 1 tablespoon minced garlic
• 500 grams (1 pound) cooked and shredded chicken breast
• 1 tablespoon of your favorite seasoning
• 1 pinch of salt
• 1 tablespoon chopped parsley
• 500 grams (1 pound) of cream cheese. 

For assembly:

• 1 egg
• 1/2 liter (2 cups) milk
• Soybean oil for frying
• 1 kilogram (2 pounds) Bread crumbs

Instructions:

1. Place the water in a pot and add the butter and salt.
2. Bring to a boil over medium heat.
3. Once the butter has melted, reduce the heat to low and add the flour all at once.
4. Stir constantly with a wooden spoon until the dough forms a ball and comes away from the sides of the pot.
5. Continue stirring for about 2 minutes to cook the dough.
6. Remove the dough from the pot and place it on a lightly greased surface.
7. Let it cool.

1. Heat the oil: Get a large skillet (frying pan) and heat the oil over medium heat on your stovetop.
2. Sauté the garlic: Once the oil is hot, add the garlic and cook it for about 30 seconds, stirring occasionally, until it becomes fragrant.
3. Cook the chicken: Add the chicken to the skillet with the garlic and cook it for about 5 minutes, breaking it up with a spoon as it cooks, until it’s browned and cooked through.
4. Season and finish: Stir in the seasoning, salt, and parsley. Cook for another minute or so, just to combine the flavors.
5. Cool the filling: Remove the skillet from the heat and let the filling cool completely before using it. This will prevent the dough from becoming soggy.

1. In a shallow dish, whisk together the egg and milk.
2. Place the bread crumbs in another shallow dish.
3. Shape the dough into small balls, about 1 1/2 inches in diameter.
4. Flatten each ball into a disc.
5. Place a spoonful of filling in the center of each disc.
6. Fold the edges of the dough over the filling to form a teardrop shape.
7. Dip each chicken balls in the egg wash and then roll in the bread crumbs.
8. Heat the oil in a large frying pan over medium heat.
9. Fry the chicken balls in batches for about 2 minutes per side, or until golden brown.
10. Drain the chicken balls on paper towels and serve immediately.

Additional Appetizing Options:

• Brazilian Blender Pie: A Symphony of Flavors in Every Bite
• Ham and Cheese “Knee” Bread: A Brazilian Treat with a Twist
• Bolo de Rolo (Guava Cake)
• Embrace the Tropical Flavors of Brazil with Shrimp Bobó
• Fluffy Brazilian Raindrop Beignets