Chicken Coxinha Recipe

Make the Dough

In a medium saucepan, melt the butter over medium heat. Add chicken broth and salt, and bring to a boil.

Once boiling, add the all-purpose flour, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Remove from heat and let cool for a few minutes. Mix in the egg until fully incorporated. Set aside.

Prepare the Filling

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until translucent.

Shred cooked chicken and add to the skillet. Stir in paprika, black pepper, and salt. Cook for an additional 5 minutes.

Remove from heat and let cool. Fold in cream cheese until well combined.

Shape the Coxinhas

Take a small ball of dough (about the size of a golf ball) and flatten it in the palm of your hand.

Place a tablespoon of the chicken filling in the center and fold the dough over, sealing the edges to form a teardrop shape.

Repeat with the remaining dough and filling.

Fry the Coxinhas

In a deep skillet, heat vegetable oil over medium-high heat. Fry the coxinhas in batches until golden brown, about 5-7 minutes.

Remove and drain on paper towels.

Make the Sauce

In a bowl, combine mayonnaise and sriracha sauce. Mix well until smooth. Adjust the sriracha amount to taste.