Coxinha
Tear-drop shaped chicken croquette, a very popular savory snack.
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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The origin of Coxinha is debated, but a popular story attributes its creation to a cook in the 19th century who had to improvise a dish for a visiting prince. Another theory suggests that it evolved from croquettes, influenced by European culinary traditions.
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Coxinha is deeply ingrained in Brazilian culinary culture, representing a beloved and accessible snack enjoyed across social classes and regions.
Street Food Staple
Coxinha is a ubiquitous street food item, readily available from lanchonetes (snack bars), bakeries, and street vendors throughout Brazil.
Party Food Essential
It's a common feature at parties and gatherings, served as an appetizer or snack.
Regional Variations
While the classic chicken coxinha is most popular, regional variations exist with fillings like cheese, shrimp, or even vegetarian options.
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Coxinha is characterized by its savory and slightly creamy flavor profile, with a satisfyingly crispy exterior.
The main flavors come from the shredded chicken filling, which is typically seasoned with onions, garlic, parsley, and sometimes a touch of tomato paste. Catupiry cheese is often incorporated for creaminess. The dough, made from wheat flour and chicken broth, adds a mild, comforting flavor. Deep-frying creates a crispy, golden-brown crust.
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Dough Consistency
The dough should be smooth and pliable, easy to shape without being too sticky. Using hot chicken broth is key for achieving the right texture.
Filling Moisture
Ensure the chicken filling isn't too watery, as this can make the coxinha soggy. Drain excess liquid before filling the dough.
Shaping Technique
Practice shaping the coxinha into the traditional teardrop or drumstick shape. A well-shaped coxinha fries evenly and presents beautifully.
Frying Temperature
Maintain a consistent frying temperature to ensure a crispy exterior without burning the coxinha. Use hot oil (around 350°F or 175°C) and avoid overcrowding the fryer.
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