Skinny “Coxinha” – Brazilian Chicken Pastry


This is every Brazilian’s favorite party appetizer made healthy! Usually fried and delicious, this Baked version is just as packed with flavor! Even if you’re not Brazilian, you will love this and be totally into these seasoned, chicken filled, little pointy treats that get their name after chicken drumsticks! Fun Fact: Coxinha comes from Coxa, which is thigh, translating into Chicken filled thigh, or simply “coxinha”. Here is what I did:


Skinny Coxinha


For the Dough:

1medium sweet potato, cooked
1 egg white
1 heaping tbsp oat flour (or any flour)
1/2 tbsp EVOO
Salt and pepper to taste

Panko, flaxseed or flour to “bread” the coxinha

For the Filling
(Get creative with the seasoning)

4 oz baked shredded chicken
1 roma tomato, chopped
1/4 cup finely chopped onion
1 tbsp minced garlic
1/2 tbsp EVOO
Salt and pepper to taste
Paprika to taste

2 tbsp of Ricotta or light cream cheese or mascarpone.


Make the dough by sweet potato and egg white in a food processor or blender. Remove and add the oat flour, salt, pepper and EVOO. Form the dough in a ball and wrap in plastic wrap. Let it it in the refrigerator for about 10 minutes to rest – this will only make it easier to mold it later.

Sautee onion and garlic with EVOO for about 1-2 minutes. Add the shredded chicken to the mix along with tomato, salt, pepper and paprika to bring out the flavors. Once fully cooked, you may add the ricotta or light cream cheese if wanted.

Mold the with your hand to flatten out, add a tbsp of the chicken and close up the dough so it looks like a pointy ball – the shape of the “coxinha”. May use egg wash for beaten egg while to brush it, then roll it in panko/ground flaxseed.

Preheat oven to 350F.

Arrange them in an oven safe cookie sheet and bake for approximately 20 minutes until golden brown and has a crispy exterior. It will make 3-4 coxinhas (more or less depending on the size you make them)

Please Enjoy!

XOXO, Ana?
Count Colors, Not Calories!?

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  1. Paula says:

    I tried making these but the dough didn’t turn out right as it was too sticky and hard to handle. How big of a sweet potatoe did you use? It would be great to see a video on how you made these.

  2. Spoon says:

    When the author says “cooked” they are implying to bake the potato. If you boil the potato, the potato will suck up way to much water, thus making the dough sticky, especially when you add the other wet ingredients.

    Baking also caramelizes the sugars in the potato which will give you a great flavor base to start.

    If there too much moisture left in the potato after baking, you may need to add more a little more flour when you go to work with it.

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