Coxinha
Tear-drop shaped deep-fried chicken croquette. A very popular savory snack 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 precise origin of Coxinha is debated, but popular legend attributes its creation to the royal kitchens of 19th-century Brazil. Some stories say it was made for a prince who only wanted to eat chicken thighs. More likely, it emerged as a way to use leftover chicken, adapting techniques from European croquettes.
Coxinha is deeply ingrained in Brazilian culinary culture, acting as a ubiquitous and beloved snack enjoyed by people of all ages and social backgrounds.
Street Food Staple
Coxinha is a cornerstone of Brazilian street food, readily available at lanchonetes (snack bars), bakeries, and street vendors throughout the country. It's an affordable and convenient option for a quick meal or snack.
Party Food Essential
No Brazilian party or gathering is complete without Coxinha. It's a standard item on the buffet table, alongside other savory snacks like pastéis and empadas.
Regional Variations
While the classic chicken Coxinha is the most popular, regional variations exist with different fillings such as carne seca (dried beef), shrimp, or vegetarian options like hearts of palm.
Comfort Food
For many Brazilians, Coxinha evokes feelings of nostalgia and comfort, reminding them of childhood and family gatherings.
Coxinha offers a savory and rich flavor profile, primarily defined by shredded chicken and a creamy, seasoned filling, encased in a crispy, golden-brown shell.
The core flavor comes from shredded chicken, often chicken thighs, simmered in a flavorful broth with onions, garlic, tomatoes, and various herbs and spices like parsley and paprika. Catupiry cheese, a creamy and mild Brazilian cheese, is frequently added to enhance the richness and texture of the filling. The dough, made from wheat flour and chicken broth, contributes a subtle chicken flavor that complements the filling. The deep-frying process provides a crucial textural contrast and a distinct, savory, slightly oily flavor to the exterior.
Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Adjust the amount of flour or broth accordingly to achieve the desired consistency. Kneading the dough well is essential for a good texture.
Filling Moisture
The chicken filling should be moist but not watery. Drain excess liquid before shaping the Coxinhas to prevent them from bursting during frying.
Shaping Technique
Mastering the tear-drop shape takes practice. Use wet hands to prevent the dough from sticking and ensure a smooth, even surface. A well-formed shape helps with even cooking and a visually appealing result.
Frying Temperature
The oil temperature is crucial for achieving a crispy, golden-brown crust without overcooking the inside. Aim for around 350-375°F (175-190°C). Fry in batches to avoid overcrowding the pot and lowering the oil temperature.
Resting Time
Allow the fried Coxinhas to rest on a wire rack to drain excess oil and prevent them from becoming soggy.
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