Coxinha
A common and popular Brazilian snack, often mentioned in reviews.
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.
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Arnoldo 😋
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The origin of the coxinha is debated, with stories placing its invention either in the 19th or early 20th century. One popular theory attributes it to a cook in the court of Princess Isabel who needed to improvise a chicken dish for the royal family. Another, more probable origin, suggests it emerged from São Paulo as a more accessible alternative to the larger, more expensive chicken used in traditional cooking.
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Coxinha is deeply embedded in Brazilian culinary culture, representing an accessible and beloved snack often associated with celebrations, casual gatherings, and everyday enjoyment.
Ubiquitous Presence
Coxinha can be found everywhere in Brazil, from street vendors and bakeries to upscale restaurants. Its widespread availability reflects its popularity and affordability.
Party Staple
It is a common dish at birthday parties, social events, and gatherings, often served alongside other savory snacks (salgadinhos) like risoles and pastéis.
Regional Variations
While the classic chicken coxinha is most common, regional variations exist, incorporating different fillings like cheese, shrimp, or even vegetarian options like hearts of palm.
National Pride
Many Brazilians view coxinha as a symbol of their culinary heritage, a comforting and familiar taste that evokes feelings of nostalgia and national pride.
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The coxinha primarily offers savory and rich flavors, driven by the shredded chicken filling and the creamy, often slightly spicy, dough.
The core flavor profile centers around shredded chicken, typically seasoned with onions, garlic, parsley, and other herbs and spices depending on regional preferences. The creamy, mashed potato or wheat-based dough (sometimes incorporating chicken broth) contributes a smooth, starchy element. Catupiry cheese, a soft Brazilian cheese, is often added to the filling for extra creaminess and flavor. Deep-frying provides a crispy, savory crust, adding textural contrast. Some variations may include a piquant touch through the addition of chili peppers or paprika.
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Proper Shredding
Shred the chicken finely to ensure even distribution throughout the filling and prevent large chunks.
Dough Consistency
The dough should be smooth and pliable, not too sticky or dry, to easily shape it around the filling.
Sealing Technique
Properly seal the dough around the filling to prevent the coxinha from bursting open during frying.
Oil Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) to ensure even cooking and a golden-brown, crispy crust. Avoid overcrowding the fryer.
Resting Time
Let the fried coxinhas rest briefly on paper towels to drain excess oil.
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