Coxinha Recipe

(makes 10)coxinha Fogueira Restaurant

Chef Rodolfo Pires, Fogueira Restaurant, Ramada Plaza JBRchef rodolfo fogueira restaurant

PREP TIME: 30 mins                         COOKING TIME: 5 -10 mins




  • 300g plain flour
  • 300ml homemade chicken stock
  • 80g unsalted Butter
  • salt to taste


  • 150g chicken breast
  • 50ml Olive oil
  • 20g parsley
  • 2 small red onions, chopped
  • 2 garlic cloves, chopped
  • salt to taste


  • 500g breadcrumbs
  • 02pcs whole eggs
  • 300 ml milk



Cook the chicken breast in a pot with the chicken stock about 15-20 minutes. Set the chicken aside to cool, strain the stock and reserve it.

In a different pan, boil the chicken stock and stir in the butter and flour at once, season it salt as will like. Mix well until the dough loosens from the bottom of the pan. Remove from pan and let it cool and knead the dough.

Shred the chicken breast into very small pieces and sauté with olive oil, garlic and onions, salt and pepper,  let it cool.

To shape the coxinhas, take a piece of the dough about the size of a golf ball. Roll it into a ball, placing a bit of chicken filling inside.

Whisk the eggs with milk in a bowl. Place the breadcrumbs in a shallow pan.

Dip the coxinhas in the egg and then in breadcrumbs to coat.

Heat up the oil and fry the coxinhas until they are golden brown and serve.




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