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Loading...Chicken Coxinhas with Yuca Dough | A Crispy Twist on a Global Staple
Chicken coxinhas with yuca dough are one of those recipes that bring together cultures, flavors, and traditions in such a beautiful way. Inspired by classic Brazilian coxinhas and rooted in the comforting flavors of Dominican bolas de yuca, this recipe is the perfect fusion of two beloved dishes. It takes the crispy, golden exterior and signature teardrop shape of a coxinha and combines it with soft, flavorful yuca dough that so many of us grew up loving.
🌍 Why Yuca (Cassava) Is a Staple Around the World
Yuca, also known as cassava, is one of the most widely used ingredients across the globe. It’s a staple in Latin America, the Caribbean, Africa, and parts of Asia, making it one of the most versatile root vegetables in the world. Whether boiled, mashed, fried, or turned into flour, cassava plays a major role in traditional dishes across many cultures.
In Dominican cuisine, bolas de yuca are a classic comfort food — soft mashed yuca shaped into balls, often filled with cheese and fried until crispy. In Brazil, coxinhas are a popular street food made with a wheat-based dough and filled with chicken. This recipe combines both ideas, creating chicken coxinhas with yuca dough that feel both familiar and unique.
🧀 A Perfect Fusion: Coxinhas Meets Bolas de Yuca
What makes this recipe so special is how it blends two iconic dishes into one. Traditional Brazilian chicken coxinhas are known for their crispy exterior and flavorful shredded chicken filling. By replacing the classic dough with yuca, you get a softer, slightly stretchy texture that adds a whole new level of richness.
The yuca dough brings a subtle natural sweetness that pairs perfectly with the savory chicken and creamy Catupiry-style cheese. The result is a croquette that is crispy on the outside, soft on the inside, and filled with a rich, cheesy center that melts in every bite.
🥔 The Secret to Perfect Yuca Dough
One of the most important steps when making cassava dough for coxinhas is ensuring the yuca is fully cooked and smooth. Properly boiled yuca should be soft enough to mash easily without lumps. Removing the tough inner fiber is key to achieving a smooth, workable dough.
When done right, yuca creates a dough that is naturally gluten-free, soft, and easy to shape. This makes it perfect for forming into coxinhas without needing traditional flour-based dough. The texture is slightly stretchy and rich, which makes every bite incredibly satisfying.
🌎 Why I Love Sharing Yuca Recipes
One of my favorite things about cooking with yuca is seeing how many people around the world connect to it. Every time I post a yuca recipe, I’m always amazed by how many people recognize it from their own culture. Some call it yuca, others cassava, mandioca, or something else entirely — but the connection is always there.
I love seeing my yuca videos reach people globally. It reminds me that food is something we all share, no matter where we come from. Recipes like these chicken coxinhas with yuca dough feel like a bridge between cultures, bringing together flavors and traditions in a way that feels both comforting and exciting.
🍗 Why These Chicken Coxinhas Are So Addictive
These chicken coxinhas with yuca dough are the perfect balance of textures and flavors. The outside becomes golden and crispy when fried, while the inside stays soft and creamy. The shredded chicken filling, combined with Catupiry-style cheese, creates a rich, savory center that pairs beautifully with the slightly sweet yuca dough.
They’re the kind of appetizer that disappears quickly at gatherings. Whether you’re serving them as party food, a snack, or even a main dish, they always stand out. The combination of crispy, cheesy, and savory flavors makes them incredibly hard to resist.
🍽️ Perfect for Gatherings and Meal Prep
Another reason I love this recipe is how practical it is. These Brazilian-style chicken coxinhas can be shaped ahead of time and frozen before frying. That makes them perfect for entertaining or meal prepping.
When you’re ready to serve, you can fry them straight from frozen, making them a stress-free option for parties or family gatherings. They’re easy to make in batches and always feel special, no matter the occasion.
❤️ A Recipe That Brings Cultures Together
At the end of the day, this recipe is more than just a variation of coxinhas. It’s a celebration of how food evolves and connects people. By combining Dominican bolas de yuca with Brazilian chicken coxinhas, you create something that honors both traditions while bringing something new to the table.
If you’ve never worked with yuca before, this is the perfect place to start. It’s simple, versatile, and incredibly rewarding. And once you take that first bite — crispy on the outside, soft and cheesy on the inside — you’ll understand exactly why this dish is so loved around the world.
Chicken Coxinhas with Yuca Dough | Brazilian Cassava Chicken Croquettes
Ingredients
- 2 whole Fresh Yucas you can use frozen yuca if you can not find fresh yuca.
- 1 tbsp Chicken bouillon powder
- 1 cup Salted Melted Butter how much butter you add depends on the size/amount of yuca you use. When you cook and mash the yuca, you don't want the yuca to be too dry. I keep adding butter until the texture of the yuca is soft and easily mouldable, so that when you stuff and close the yuca balls, it doesn't break/crack open
- 1 tbsp garlic powder
- 1 tbsp Salt
- 2 Cooked and shredded Chicken Breast I boil the chicken breast with 1/4 onion, paprika, 1 bay leaf, garlic powder, and onion powder. To save time, you can buy already cooked pre shredded chicken, or shred a rotisserie chicken.
- 1-2 tbsp olive or avocado oil
- 1/4 diced Onion
- 3 diced Garlic cloves
- 1/2 tbsp paprika
- 1 can tomato sauce (6oz)
- 1/4 cup water
- 1/4 cup heavy cream
- 1/2 pack Catupiry Cheese if you do not have catupiry cheese, a good substitute is softened cream cheese mixed with shredded muenster. or softened cream cheese mixed with a little bit pf heavy cream or Monterrey jack cheese.
- vegetable or canola oil
Method
- Peel and cut your fresh yuca (if you are using frozen pre cut yuca that is okay, no need to defrost)
- Boil the yuca with the chicken bouillon for approximately 20 minutes. Boil until fork tender. Boil time depends on how thick your yuca is cut and if fresh or frozen. In my experience, for some reason frozen yuca seems to cook faster than fresh yuca.
- Remove from the water and add into a bowl. Devein the yuca and mash.
- Add the salt and garlic powder
- Add the melted butter and mix/smash well. As you do this, remove any stubborn hard pieces. This step is really important. You want to have a very smooth yuca dough. The more you smash the yuca, the softer and dough like it will become. Keep adding melted butter until it is not dry. You know the dough is ready when you are able to form a ball and press into it without it cracking/breaking.
- Boil 2 chicken breast with onion, paprika, a bay leaf, and garlic powder
- Shred the chicken
- In a pan, add tbsp of cooking oil, diced onion, and diced garlic. Sauté
- Add the shredded chicken, paprika, and tomato sauce.
- Give it a good mix then add the water and mix well again
- Then Add your heavy cream
- Cook for about 5-6 minutes. You don't want the chicken filling to be too wet.
- You can size these how you'd like, but I did about 5 tbsp of yuca dough per coxhina
- Form into a ball and then smash into a bowl shape to fill with a spoon of the chicken filling, and
- Squeeze in about a tablespoon of catupiry.
- Close and shape into a coxhina
- To fry, heat your oil on medium high
- I fried in batches of 3 since my coxhina were pretty large
- Fry until golden brown a crispy
- Serve and Enjoy!!
- Remove when ready and lay over paper towels to absorb extra oil
Notes
• Remove the tough inner fiber from the yuca before mashing to ensure a smooth, pliable dough.
• The dough should be soft and slightly sticky but still hold its shape. If it’s too dry, add a small amount of butter or a splash of broth.
• When shaping your Brazilian coxinhas, keep your hands lightly greased to prevent sticking and help create a smooth finish.
• Make sure the chicken and Catupiry filling is fully enclosed to prevent it from leaking while frying.
• Fry the coxinhas in medium-hot oil (about 350°F) so they cook evenly and become golden brown and crispy without absorbing too much oil.
• Avoid overcrowding the pan, as this lowers the oil temperature and can make the coxinhas greasy.
• If frying in batches, allow the oil temperature to return to heat between batches for best results.
• These Brazilian chicken croquettes can also be frozen before frying. Freeze on a tray, then transfer to a bag and fry directly from frozen when ready to use.
• For a lighter option, you can air fry or bake, but frying gives the most authentic crispy texture.
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