Celebrate The Olympics With Brazilian Street Food Coxinha

August 5, 2016 | Updated: 12:53 p.m., August 5, 2016

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Leave it to Chef Uno Immanivong to stay trendy with anything going on, including the Olympics in Rio. She showed Oliver Tull how to bring some of the games home to your kitchen with some Brazilian street food. It's called Coxinha (which means "little chicken thigh" in Portuguese) and is basically a fried ball of spicy, flavorful chicken goodness. It goes a little something like this!

Coxinha Ingredients:

Chicken Filling

1                                    whole chicken, boiled and shredded 

8     ounces               packaged cream cheese, softened

1     cup                       corn kernels

1/2  cup                     green onions, thinly sliced (greens)

1     cup                        diced white onion

2     clove                    garlic, minced

3     tablespoons     Melinda's Red Savina Hot Sauce  

Salt and pepper, to taste

1      can                       Grand's Flakey Layers Original Dough

2                                     eggs

2     tablespoon       water

1     cup                        plain Italian bread crumbs


For the filling, finely chop or shred chicken into a large mixing bowl. Add cream cheese, corn, green onions, onions, garlic and hot sauce. Season with salt and pepper. Fold to combine. 

Open biscuit dough can and split each biscuit in half. Pull dough until it becomes a 4" diameter. Place a small scoop (about 1-2 tablespoons) of the filling in the center of each round. Pinch dough together at the top to seal, creating plump little teardrop-shaped pouches. Repeat until all dough is used. At this point, coxinha can be frozen and thawed for future consumption.

Pre-heat fryer to 350 degrees. In a small bowl, lightly whisk eggs and water together. Place bread crumbs in another small bowl. Carefully dip each pouch into the egg wash and then the bread crumbs until fully coated. Fry coxinha in small batches for 4-5 minutes, or until golden brown. Drain on paper towels, lightly season with salt, and serve hot.

Serve with a side of Melinda's Hot Sauce for an extra kick. 

If you make this, take a photo and share it using #ChefUno! Keep up with Chef Uno on Facebook, Twitter, or even better, go visit her restaurant Chino Chinatown.

Cheers to living, loving, and cooking with passion,

Chef Uno