Slow-Simmered Chicken Coxinha with Creamy Catupiry Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Brazilian street food coxinhas feature shredded chicken wrapped in dough and filled with creamy catupiry cheese, then fried to a golden crisp. This brazilian-inspired street food ready in about 60 minutes pairs chicken breast, water, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, boneless and skinless chicken breast
• 3 cups water
• 1 small, diced onion
• 2, minced garlic cloves
• 2 tbsp butter
• 1 1/2 cups all-purpose flour
• 1 cup milk
• 1/2 cup catupiry cheese
• 1 tsp salt
• 1/2 tsp black pepper
• for frying vegetable oil
• 2, beaten eggs
• 1 cup bread crumbs

Instructions

1. Step 1: In a large pot, combine 1 lb chicken breast, 3 cups water, 1 diced small onion, and 2 minced garlic cloves. Bring to a boil, then reduce heat and simmer for 20 minutes until chicken is tender. Remove chicken, shred finely, and reserve 1 cup broth.
2. Step 2: In a saucepan, melt 2 tbsp butter over medium heat. Add 1 1/2 cups all-purpose flour and stir constantly for 2 minutes to form a roux.
3. Step 3: Gradually add 1 cup milk and 1 cup reserved chicken broth to the roux, stirring until it thickens into a dough that pulls away from the sides; cook for 4-5 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Remove dough from heat and let cool slightly. Mix the shredded chicken into the dough until evenly combined.
5. Step 5: Take a golf ball-sized piece of dough, flatten it in your hand, place 1 tbsp creamy catupiry cheese in the center, then mold the dough around the filling to form a teardrop shape.
6. Step 6: Dip each coxinha into 2 beaten eggs, then coat with 1 cup bread crumbs.
7. Step 7: Heat vegetable oil in a deep fryer or heavy skillet to 350°F. Fry the coxinhas in batches for 5-6 minutes until golden brown and crispy. Drain on paper towels and serve warm.