Coxinha
Tear-drop shaped fried chicken snack. A Brazilian classic
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.
Restaurante e Lanchonete Madrugadão
Coxinha's origin is debated, but a popular theory attributes it to the 19th century. It's often linked to Princess Isabel's son, who allegedly only wanted to eat chicken thighs. Creative cooks purportedly shredded chicken and shaped it into a thigh-like form, covering it in dough and frying it. While this origin is romanticized, it highlights the resourcefulness and adaptation of Brazilian cuisine.
Coxinha is more than just a snack; it's a ubiquitous symbol of Brazilian street food culture and a beloved comfort food enjoyed across all social classes.
Street Food Staple
Coxinha is readily available at street vendors, bakeries (padarias), and snack bars (lanchonetes) throughout Brazil. It's a quick, affordable, and satisfying option for a meal or snack on the go.
Party Favorite
Coxinhas are a common sight at birthday parties, celebrations, and gatherings. Mini coxinhas, called 'coxinhas de festa', are especially popular for these occasions.
Regional Variations
While the classic chicken coxinha is most prevalent, regional variations exist, incorporating ingredients like hearts of palm or other meats. Some regions have distinct dough recipes, adding to the diversity.
Symbol of Brazilian Identity
Coxinha has become deeply ingrained in Brazilian culinary identity, representing the country's love for flavorful, comforting, and accessible food. It is a culinary emblem that evokes feelings of nostalgia and national pride.
The Coxinha offers a savory and satisfying blend of chicken, creamy dough, and a crispy fried exterior.
The primary flavor profile revolves around shredded, well-seasoned chicken, often prepared with onions, garlic, parsley, and other herbs. This savory chicken filling is encased in a smooth, creamy dough made from wheat flour and chicken broth, contributing a subtle richness. The frying process imparts a delightful crispy texture and slightly browned flavor, contrasting with the soft interior. Some variations incorporate catupiry cheese, adding a creamy, tangy element.
Dough Consistency
The dough should be smooth, pliable, and not too sticky. Overworking the dough can result in a tough texture. Gradual addition of hot broth while mixing is crucial.
Chicken Filling Moisture
Ensure the chicken filling is well-drained to prevent a soggy coxinha. Excess moisture can weaken the dough and cause it to burst during frying.
Proper Shaping
The teardrop shape should be even and well-sealed to prevent the filling from leaking out during frying. Practice makes perfect!
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) to ensure even cooking and a crispy exterior. Avoid overcrowding the fryer to prevent the oil temperature from dropping.
Double Breading (optional)
For extra crispiness, consider double breading the coxinhas. Dip them in egg, then breadcrumbs, then repeat.
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