Dairy-Free Coxinha

Satisfy your craving for Brazilian street food with these irresistible Dairy-Free Coxinhas! This recipe transforms the classic coxinha into a dairy-free delight, featuring tender shredded chicken infused with aromatic garlic, onions, smoky paprika, and fresh parsley—all encased in a soft, silky dough made with vegetable broth and flour. Shaped into their signature teardrop form, these bite-sized snacks are coated in crispy breadcrumbs, then fried to golden perfection for a crunch that pairs beautifully with their flavorful filling. Whether you're hosting a party or whipping up a quick snack, these crowd-pleasing coxinhas are guaranteed to impress. Plus, they’re completely dairy-free, making them a great option for anyone with dietary restrictions. Serve them warm for an authentic taste of Brazil!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 20

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 2 cups Cooked chicken breast, shredded
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Chopped parsley
• 2.5 cups Vegetable broth
• 2 cups All-purpose flour
• 2 units Eggs, beaten
• 2 cups Breadcrumbs
• 4 cups Vegetable oil for frying

Directions

Step 1

In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Step 2

Stir in the shredded chicken, salt, black pepper, paprika, and parsley. Cook for 3 minutes, mixing well to combine all flavors. Remove from heat and allow to cool.

Step 3

In a medium saucepan, bring the vegetable broth to a boil. Gradually add the all-purpose flour, stirring continuously with a wooden spoon until the dough begins to pull away from the sides of the pan and forms a smooth ball.

Step 4

Remove the dough from the heat and let it cool slightly until it is warm enough to handle.

Step 5

Divide the dough into 20 small balls, about the size of golf balls.

Step 6

Flatten each ball in the palm of your hand and place a teaspoon of the chicken filling in the center.

Step 7

Carefully fold the sides up and shape into a teardrop or drumstick shape, pinching the top to seal.

Step 8

Dip each coxinha first into the beaten eggs, allowing any excess to drip off, then roll in the breadcrumbs to coat.

Step 9

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the coxinhas in small batches until golden brown and crispy, about 4-5 minutes per batch.

Step 10

Remove the coxinhas with a slotted spoon and drain on paper towels. Serve warm and enjoy!

Nutrition Facts

Serving size	(2667.7g)

Amount per serving	% Daily Value*
Calories	11211.6

Total Fat 1015.4g	0%
Saturated Fat 149.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 590.6mg	0%
Sodium 7578.2mg	0%
Total Carbohydrate 401.4g	0%
Dietary Fiber 24.6g	0%
Total Sugars 29.3g
Protein 222.1g	0%

Vitamin D 45.6IU	0%
Calcium 367.3mg	0%
Iron 31.5mg	0%
Potassium 2898.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.6%

Protein: 7.6%

Carbs: 13.8%