Coxinha de Frango com Catupiry
Traditional Brazilian chicken croquette filled with catupiry cheese.
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 origin of the coxinha is debated, but it is believed to have emerged in São Paulo during the 19th century. Some attribute its creation to cooks in the kitchens of wealthy families seeking to recreate popular chicken dishes with more affordable ingredients. Another theory suggests it was created for Princess Isabel's son, who only wanted to eat chicken thighs. Over time, the coxinha evolved from a dish for the elite to a popular street food enjoyed by all Brazilians.
Coxinha is deeply embedded in Brazilian culinary culture, representing comfort food, convenience, and social gatherings. It is a common snack enjoyed at parties, sporting events, and as a quick bite on the go.
Street Food Staple
Coxinha is a ubiquitous street food item, found in bakeries, cafes, and street vendors throughout Brazil. It is readily available and affordable, making it a popular choice for a quick and satisfying meal.
Party Favorite
No Brazilian party is complete without coxinhas. They are a must-have item on the snack table, enjoyed by guests of all ages.
Regional Variations
While the classic chicken and Catupiry version is the most common, regional variations exist, with different fillings and spices used depending on the region's culinary traditions.
The coxinha boasts a savory, comforting flavor profile, blending the richness of shredded chicken with the creamy, tangy notes of Catupiry cheese. The crispy, golden-brown crust provides a delightful textural contrast.
The primary flavors are derived from the shredded chicken, typically seasoned with onions, garlic, parsley, and other herbs. Catupiry cheese contributes a smooth, creamy, and slightly tangy flavor that complements the chicken perfectly. The dough, made from wheat flour and chicken broth, adds a subtle savory note. Frying the coxinha imparts a satisfying crispy texture and a rich, golden-brown color.
Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Adjust the amount of flour or chicken broth as needed to achieve the desired consistency.
Shaping Technique
Proper shaping is essential for creating the characteristic teardrop shape. Use wet hands to prevent the dough from sticking and ensure the filling is completely enclosed.
Frying Temperature
Maintain a consistent frying temperature of around 350°F (175°C) to ensure the coxinhas are cooked evenly and become golden brown. Avoid overcrowding the fryer, as this will lower the temperature and result in soggy coxinhas.
Catupiry Quality
Use authentic Catupiry cheese for the best flavor and texture. If unavailable, a similar creamy and mild Brazilian requeijão cheese can be substituted.
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