Low Sodium Coxinha

Discover the irresistible charm of Low Sodium Coxinha, a healthier twist on Brazil's beloved street food snack. These golden, teardrop-shaped bites feature tender shredded chicken, aromatic garlic, and paprika, all encased in a soft, homemade dough enriched with milk and unsalted butter. This recipe expertly balances flavor and health by minimizing salt without compromising on taste, using fresh parsley, black pepper, and a touch of nutmeg to elevate its savory profile. Perfectly crisped in a breadcrumb coating, these coxinhas are fried to perfection for a crunchy exterior. Ideal as a party appetizer or snack, they’re satisfying yet light, catering to those seeking lower-sodium options without sacrificing indulgence.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 10

Ingredients

• 300 grams Boneless, skinless chicken breast
• 500 milliliters Water
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 1 medium Carrot, grated
• 2 tablespoons Olive oil
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh parsley, chopped
• 250 grams All-purpose flour
• 150 grams Bread crumbs
• 2 Eggs, whisked
• 0.5 teaspoon Baking powder
• 2 tablespoons Unsalted butter
• 200 milliliters Milk
• 0.25 teaspoon Ground nutmeg
• 500 milliliters Vegetable oil for frying

Directions

Step 1

Place the chicken breast and water in a large saucepan. Bring to a boil over medium-high heat, then simmer for 15 minutes or until the chicken is fully cooked.

Step 2

Remove the chicken from the pan and shred it using two forks. Reserve the cooking liquid.

Step 3

Heat olive oil in a large skillet over medium heat, add the chopped onion and garlic, and sauté until fragrant and golden brown.

Step 4

Add the grated carrot, paprika, and black pepper, and cook for another 2 minutes.

Step 5

Add the shredded chicken and parsley to the skillet and mix well. Remove from heat and allow to cool.

Step 6

In a separate saucepan, combine milk, 250 milliliters of the reserved chicken liquid, unsalted butter, and bring to a gentle boil.

Step 7

Gradually add the flour into the mixture, stirring continuously until a dough forms that pulls away from the sides of the pan, then remove from heat.

Step 8

Transfer the dough to a floured surface, knead until smooth, and let it cool slightly.

Step 9

Divide the dough into 10 equal portions. Flatten each piece and fill with a tablespoon of chicken mixture. Fold the dough over the filling and shape into a teardrop.

Step 10

Mix the baking powder into the whisked eggs. Dip each coxinha into the egg mixture, then roll them in breadcrumbs until fully coated.

Step 11

Heat vegetable oil in a deep fryer or a large pot to 175°C (347°F). Fry the coxinhas in batches until golden and crispy, approximately 4-5 minutes per batch.

Step 12

Remove the coxinhas using a slotted spoon and drain on paper towels.

Step 13

Serve warm, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(2274.2g)

Amount per serving	% Daily Value*
Calories	7085.7

Total Fat 588.3g	0%
Saturated Fat 100.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 705.6mg	0%
Sodium 1858.2mg	0%
Total Carbohydrate 333.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 32.0g
Protein 160.9g	0%

Vitamin D 185.8IU	0%
Calcium 784.6mg	0%
Iron 26.1mg	0%
Potassium 2349.1mg	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: 72.8%

Protein: 8.9%

Carbs: 18.3%