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Coxinha - shredded chicken dish

A deep fried delicacy in the shape of a pointed dwarf's hat.

Recipe from: 26 May 2010
Preparation time: 20 mins
Cooking time: 1.5 hours


  • 3
    chicken fillets or equivalent amount of chicken
  • 250
    catupiry cream cheese
  • 700
    all-purpose flour
  • Fresh white bread crumb as needed
  • 2
  • 1/2
    chopped onion
  • Few spring onions
  • 2
    garlic, crushed and pureed
  • 1
    large, un-waxed lemon, juice and zest
  • 1
    fresh coriander leaves, finely chopped
  • 1
    fresh parsley, finely chopped
  • 1
  • 180
  • Sea salt and freshly ground black pepper
  • Freshly made chicken stock


Boil a whole chicken or 3 really large chicken breasts with bones and skin.

Salt and pepper to taste in a little water until just cooked.

Remove from water (but don’t discard the water), chop into pieces and then add the garlic, the chopped onion, the butter, the lemon zest, the lemon juice, a tsp of sugar and season to taste.

Add a small amount of the chicken stock and cook until the chicken is quite soft.

Can be shredded when the liquid has evaporated completely.

Shred the chicken finely and mix with the parsley, the spring onions and the fresh coriander leaves.

Bring 750 ml of the chicken stock to the boil and add 750 ml flour to the liquid, stirring briskly with a spoon until it turns into a dough.

Remove from the pot and once cooled down a little, knead until the dough becomes smooth and there are no lumps.

Flatten the dough with a rolling pin to about ½ cm and cut out medium sized circles with a biscuit cutter.

Put the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of chicken filling in the middle.

Make sure that the ingredients are measured out in accordance with the size of the dough so that it can be closed with the filling inside.

If there are any scraps, knead again and re-roll them, making circles as needed until the chicken has been used.
Fold and close the dough in a shape of a drum stick (or a dwarf’s pointy cap) and, if necessary, grease your hands to do so.

Deep fry on medium to low heat so that they become golden and crunchy and don’t colour before the dough has cooked.

Place in baking cups and serve with guaraná.

Read more on: poultry  |  deep-fry

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