You're viewing a recipe from the Savora community. Save it to your free digital cookbook.
Try SavoraCoxinha de Frango with Catupiry Cream & Buffalo Dip
A delightful fusion of Brazilian street food and American flavors! These teardrop-shaped chicken croquettes are filled with creamy Catupiry cheese and served with a tangy Buffalo dipping sauce. The dough is a labor of love, but the result is worth every bite!
Ingredients
- Chicken Thighs1 lb
- Catupiry Cheese8 oz
- Potatoes1 lb
- All-Purpose Flour2 cups
- Chicken Broth4 cups
- Onion1/2
- Garlic2 cloves
- Olive Oil2 tbsp
- Salt1 tsp
- Black Pepper1/2 tsp
- Breadcrumbs1 cup
- Eggs2
- Buffalo Wing Sauce1/2 cup
- Butter2 tbsp
- White Vinegar1 tbsp
- Cayenne Pepper1/4 tsp
Like this recipe?
Get more just like it with the Savora app. Import your favorite recipes from the web. Create with AI. Organize and meal plan. All in one simple app.
Learn MoreMethod
Cook the chicken: In a pot, boil the chicken thighs until cooked through. Shred the chicken and set aside.
Prepare the chicken filling: In a pan, sauté chopped onion and garlic in olive oil until softened. Add the shredded chicken, salt, and pepper. Cook for a few minutes, then set aside to cool.
Make the potato dough: Boil the potatoes until tender. Mash them until smooth. In a saucepan, bring the chicken broth to a boil. Add the mashed potatoes and flour. Cook over medium heat, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan. Let the dough cool slightly.
Shape the coxinhas: Take a portion of the potato dough and flatten it in your hand. Place a spoonful of the chicken filling and a small piece of Catupiry cheese in the center. Shape the dough into a teardrop, sealing the filling inside.
Bread the coxinhas: In one bowl, whisk the eggs. In another bowl, place the breadcrumbs. Dip each coxinha in the egg, then in the breadcrumbs, ensuring it's fully coated.
Fry the coxinhas: Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches until golden brown and crispy. Drain on paper towels.
Prepare the Buffalo dipping sauce: In a saucepan, melt the butter. Whisk in the Buffalo wing sauce, white vinegar, and cayenne pepper. Simmer for a few minutes until slightly thickened.
Serve: Serve the coxinhas hot with the Buffalo dipping sauce.
More from the Savora community
Why home cooks love Savora
AI Recipe Generator
Turn ingredients into dinner in seconds. Tell Savora what you're craving and get a personalized recipe instantly.
Your Digital Cookbook
Import, scan, or save recipes from anywhere. Keep everything organized in one beautiful, searchable place.
Meal Planning
Plan your whole week, then let Savora build your shopping list automatically. Less planning, more cooking.
“This app makes meal planning so much easier. I love how quickly I can find new recipes that I would never have thought of before.”
Mara M.
Willoughby Hills, Ohio
Start cooking smarter today
Create your free digital cookbook. Save recipes, generate new ones with AI, and plan meals for the whole week.
Get Savora FreeFree forever. No credit card required.