Coxinha
A popular Brazilian snack consisting of shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. Often considered a staple in Brazilian bakeries.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The Coxinha's precise origins are debated, but the most popular theory dates back to the 19th century. Some believe it was created for a prince who only wanted to eat chicken thighs. Another story attributes its creation to resourceful cooks seeking to utilize leftover chicken, transforming it into a delicious and accessible street food.
The Coxinha is deeply embedded in Brazilian food culture, representing a quintessential snack and a symbol of accessible, delicious comfort food.
Ubiquitous Presence
Coxinha is a staple in Brazilian bakeries (padarias), street food stalls, and parties. It's readily available and enjoyed by people from all walks of life.
Party Staple
No Brazilian party or celebration is complete without Coxinhas. They are often served as appetizers or snacks, and their small size makes them perfect for sharing.
Regional Variations
While the classic chicken Coxinha is the most popular, regional variations exist throughout Brazil. Some regions may use different seasonings, fillings (like shrimp or vegetables), or dough recipes.
Comfort Food
For many Brazilians, Coxinha evokes feelings of nostalgia and comfort, reminding them of childhood memories and family gatherings.
The Coxinha offers a savory and rich flavor profile, blending the textures of crispy fried dough with succulent, seasoned chicken filling.
The primary flavor is savory, derived from the shredded chicken which is typically seasoned with onions, garlic, parsley, and sometimes other herbs and spices. The dough, often made with wheat flour and chicken broth, adds a subtle, comforting flavor. The frying process contributes a crispy exterior and a rich, satisfying taste. Some variations include cream cheese or catupiry cheese in the filling for added creaminess and richness, while others incorporate a piquant touch using chili peppers or hot sauce.
Dough Consistency
The dough should be smooth and pliable, easy to mold without being too sticky. Using chicken broth instead of water adds flavor and helps bind the dough.
Filling Moisture
The chicken filling should be moist but not overly wet. Excess moisture can make the Coxinha soggy. Squeeze out any excess liquid from the shredded chicken before shaping.
Shaping Technique
Mastering the teardrop shape takes practice. Use slightly wet hands to prevent the dough from sticking and create a smooth, even surface.
Frying Temperature
The oil temperature is crucial for a crispy exterior without burning the Coxinha. Aim for around 350-375°F (175-190°C). Fry in small batches to maintain the oil temperature.
Preventing Cracks
If cracks appear during frying, it usually means the dough is too dry. Ensure the dough is properly hydrated and sealed around the filling.
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