Coxinha
Tear-drop shaped fried chicken snack, a very popular savory pastry in Brazil.
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 popular stories trace it back to the 19th century. One account suggests it was created for a young prince who only wanted to eat chicken thighs, and a creative cook decided to shred the chicken and shape it to resemble a thigh. Another story points to industrialization and the need to utilize leftover chicken more efficiently, using a dough casing to extend the meat and create a satisfying snack. These stories suggest a combination of resourcefulness, culinary innovation, and perhaps even royal influence contributed to its creation.
Coxinha is deeply ingrained in Brazilian food culture, considered a beloved and ubiquitous snack. It's more than just food; it's a symbol of Brazilian culinary heritage and comfort.
Street Food Staple
Coxinha is widely available as street food, sold in bakeries, snack bars (lanchonetes), and from street vendors throughout Brazil. It's a quick and affordable snack enjoyed by people from all walks of life.
Party Food Essential
Coxinha is a staple at Brazilian parties, celebrations, and gatherings. It's a popular choice for birthdays, weddings, and casual get-togethers.
Regional Variations
While the classic chicken Coxinha is the most common, regional variations exist. Some variations incorporate different fillings, such as catupiry cheese, shrimp, or vegetarian options.
National Pride
Coxinha is considered a national dish and is often the first food many Brazilians think of when asked about typical Brazilian snacks. It represents a piece of their culinary identity.
Coxinha offers a savory and comforting flavor profile, combining tender, shredded chicken with a creamy, seasoned dough, all encased in a crispy, golden-fried shell.
The predominant flavor is savory chicken, often seasoned with onions, garlic, parsley, and sometimes bell peppers or other herbs. The creamy dough, typically made with chicken broth or milk, adds richness and moisture. The crispy exterior, achieved through deep-frying, provides a satisfying textural contrast and enhances the overall flavor experience with a hint of oiliness.
Dough Consistency
The dough should be smooth, pliable, and not too sticky. It should be able to hold its shape without cracking during frying. Using hot chicken broth when making the dough helps achieve the right consistency.
Shaping Technique
The teardrop shape is crucial for the Coxinha's characteristic appearance. Practice makes perfect. Ensure the filling is well-enclosed to prevent leaks during frying.
Frying Temperature
The oil temperature should be hot enough to cook the Coxinha quickly and evenly, without burning the outside. Aim for around 350°F (175°C).
Breadcrumb Coating
Use fine breadcrumbs for a smooth, crispy crust. Press the breadcrumbs firmly onto the Coxinha to ensure they adhere well during frying. Double breading can provide extra crispness.
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