2026 Oscars Tasting Menu: The Secret Agent

Mangia McCann
Mar 14
3 min read

While I mentioned the strength of foreign films yesterday…some disappoint. The Secret Agent made two errors: it followed a stronger film about the same subject from the prior year’s nominees (I’m Still Here), and it was a little goofy. The movie went completely off-the-rails with a severed leg that was discovered. However, the food inspiration was just what I needed. With last year’s stronger film, I ended up making a souffle since it featured a bunch. But, in this film, there was a brief introduction to something authentic, fried, and delicious: a basket full of Coxinha (co-Sheen-uh). These are tasty pear-shaped chicken croquettes. I’m not going to lie: the shaping of these is difficult. I would just go with circular or ovular, unless you’re crazy like me and want to be as traditionally accurate as possible.

Coxinha - Brazilian Chicken Croquettes

Dough

1 cup of milk
1 cup chicken broth
2 tbsp butter
1 potato, boiled and riced (or mashed)
1 ¾ cup AP flour

Filling

Small onion, minced
2 garlic cloves
1 bone-in chicken breast (or pre-cooked chicken)
¼ cup tomato sauce
Paprika
2 tbsp softened cream cheese
Parsley

Coxinha

½ cup milk
1 tbsp cornstarch
Plain dry breadcrumbs
3 tbsp cream cheese cut into 12 cubes
Oil for frying

To make the dough, bring the liquids and butter to a boil in a pot with a pinch of salt.

Stir in the prepared potato and return to a boil. Then add in the flour through a sifter and stir with a wooden spoon, over medium heat, until the dough comes together and pulls away from the sides of the pot, about 5 mins.

Transfer the dough to a lightly oiled surface and let it cool.

Once cool, knead the dough until it is smooth, a few mins. Cover with plastic wrap to keep moist.

For the filling: Make a stock with the chicken breast. Shred and finely chop the meat (discarding the bones and skin) and reserve the broth OR use rotisserie or other pre-cooked chicken you have and use store bought stock for the recipe.

In a skillet, saute the onion in olive oil until translucent. Then add in the garlic and cook for a minute.

Add in the minced chicken meat and season with salt, pepper, and paprika. Stir in the tomato sauce and cream cheese.

Once the cheese has melted, stir in some minced parsley and set aside to cool.

Shape the coxinha: Once the dough and filling are cool enough to handle, take a golf ball sized portion of dough and flatten it in your palm. Add in a little of the chicken filling and close the dough around the filling, adding a piece of cream cheese at the top and sealing in an ovular shape. Make sure to pinch the dough and smooth at the seams.

Place the completed croquettes on some parchment and repeat until the dough is gone.

Cook the coxinha: Bring a pot of oil to 350 degrees. Meanwhile, whisk the cornstarch and milk in a small bowl, and pour some breadcrumbs in a small pan or plate.

Dip one coxinha in the milk slurry and coat with breadcrumbs and return to the parchment paper, repeating with others.

Once all have been breaded and the oil has reached temperature, place 4 into the oil and fry for 3-4 minutes. Remove and allow to cool on a cooling rack set over paper towels or parchment to collect any dripping oil.