Coxinha de Frango
Classic Brazilian chicken croquette. This is likely their signature dish, as the restaurant name suggests.
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 exact origins of the Coxinha are debated, with popular stories attributing its creation to palace cooks seeking to please Princess Isabel's son, who only wanted chicken thighs. Others claim it was a resourceful creation born out of a need to utilize leftover chicken. Regardless, it likely originated in São Paulo sometime in the 19th century, evolving from larger chicken preparations into the smaller, tear-drop shape we know today.
Coxinha is deeply embedded in Brazilian food culture, representing a popular and accessible street food enjoyed by people from all walks of life.
Ubiquitous Street Food
Coxinha is readily available at street vendors, bakeries (padarias), and restaurants across Brazil, making it a go-to snack or quick meal.
Party Staple
It's a common sight at Brazilian parties, celebrations, and gatherings, often served alongside other savory snacks like risoles and empadas.
Regional Variations
While the basic recipe remains consistent, regional variations exist in terms of spice levels and fillings, with some areas favoring spicier versions or adding unique ingredients to the chicken mixture.
A Comfort Food
Coxinha is regarded as comfort food, evoking feelings of nostalgia and home cooking for many Brazilians.
Coxinha offers a savory and comforting flavor profile dominated by chicken, creamy dough, and often a hint of spice.
The main flavor is undeniably chicken, typically shredded and seasoned with onions, garlic, parsley, and various spices like cumin, paprika, and sometimes a touch of chili. The dough, made from wheat flour and chicken broth, provides a creamy and slightly salty base. Catupiry cheese, when used as a filling variation, adds a rich and tangy element. The crispy exterior, achieved through deep-frying, offers a satisfying contrast to the soft interior.
Dough Consistency is Key
The dough should be smooth, pliable, and not too sticky. Overworking the dough can result in a tough coxinha.
Proper Shaping Technique
Mastering the teardrop shape takes practice. Use wet hands to prevent the dough from sticking and create a smooth, even surface.
Temperature Control During Frying
The oil should be hot enough to create a crispy exterior (around 350°F or 175°C) but not so hot that it burns the coxinha before the inside is heated through.
Resting the Dough
Letting the dough rest after cooking in the broth, and again after shaping, helps prevent the coxinha from cracking during frying.
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