﷽ Coxinha – Brazilian Chicken Croquettes

﷽

Crispy on the outside, soft on the inside, with a creamy cheesy chicken filling — Coxinha is a beloved snack from Brazil that has earned a permanent place on my iftar table over the years.

I first found this recipe online and, with time, added my own little twists to suit our Ramadan evenings. It’s comforting, flavourful, and perfect to enjoy with Tea.

✨ What makes it special

Dough cooked in chicken stock for deep flavour

Creamy, cheesy chicken filling

Can be deep-fried or air-fried

Freezer-friendly — ideal for Ramadan prep

📝 Ingredients

For the Filling

350 g chicken (boneless breast used; bone-in adds more flavour)

1 bay leaf

¼ tsp turmeric (optional, while cooking chicken)

1 tsp ginger paste

1 tsp garlic paste

1 onion, finely chopped

1 carrot, grated

⅓ cup corn (frozen or fresh)

Salt and pepper, to taste

4–5 cream cheese squares

Parsley, finely chopped

1½ cups water (for cooking chicken)

For the Dough

1 ½ cups chicken stock (from cooking the chicken)

1 ½ cups all-purpose flour (white or brown)

2 tbsp butter

Note: Stock-to-flour ratio should be 1 : 1

👩‍🍳 Method

1. Cook the Chicken

In a pressure cooker, add chicken, salt, pepper, turmeric, bay leaf, and water.

Cook until done — after 1 whistle, lower the flame and cook for 15 minutes.

Remove chicken and bay leaf. 

Once cooled, shred the chicken. If using bone-in chicken, remove bones before shredding.

2. Prepare the Dough

Add butter to the chicken stock and bring to a boil.

Add flour and stir continuously until it forms a soft dough.

A thin layer sticking to the bottom of the pan is 

Turn off heat, cover, and let the dough cool completely.

Once cooled, knead lightly with hands until smooth.

3. Make the Filling

Heat oil / olive oil / butter in a pan.

Sauté ginger, garlic, and onion until soft.

Add carrot and corn; cook until done.

Season with salt and pepper.

Add shredded chicken and cream cheese.

Mix until cheese melts and everything combines well.

Turn off heat and mix in chopped parsley.

Optional:

Add jalapeños, chilli flakes, or mozzarella for a spicy or extra-cheesy version.

(I prefer keeping it mild and simple for iftar.)

4. Shape & Fry

Divide dough into equal balls.

Flatten each ball into a disc (a press works well).

Add filling, fold, and seal.

The traditional shape is like a drumstick, but I prefer patty-style — easier to shape and fry.

Coat each coxinha in beaten egg, then breadcrumbs.

Deep-fry in hot oil until golden brown.

✔️ Air-fryer friendly 

❄️ Make Ahead Tip

Shape and crumb the coxinhas

Freeze in an airtight container

Fry or air-fry directly from frozen — perfect for Ramadan prep