Coxinha
A popular savory snack: teardrop-shaped fried dough filled with shredded chicken. A very common item in Brazilian bakeries.
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 origins are debated, but Coxinha is widely believed to have originated in São Paulo during the 19th century. One popular story attributes its creation to a cook in the service of Princess Isabel, daughter of Emperor Dom Pedro II, who was said to only eat chicken thighs. When the cook ran out of thighs, she improvised using other parts of the chicken, shaping them into a thigh-like form and frying them.
Coxinha is deeply ingrained in Brazilian culinary culture, representing a popular and accessible comfort food enjoyed by people from all walks of life.
Ubiquitous Snack
Coxinha is a ubiquitous snack found everywhere in Brazil, from bakeries (padarias) and lanchonetes (snack bars) to street vendors and upscale restaurants. It is a go-to snack for any time of day.
Party Staple
Coxinhas are a staple at parties and gatherings, often served as part of a larger spread of savory snacks (salgadinhos) alongside other favorites like risoles and pasteizinhos.
Regional Variations
While the classic chicken-filled coxinha is the most common, regional variations exist with different fillings such as cheese, shrimp, or even vegetarian options. The spices used can also vary from region to region.
Coxinha offers a savory and comforting flavor profile, dominated by tender chicken, creamy filling, and a crispy, seasoned exterior.
The core flavor is shredded chicken, usually seasoned with onion, garlic, parsley, and sometimes other herbs and spices like paprika or saffron for color. The chicken is often cooked in a flavorful broth that is then used to make a creamy, thick filling using requeijão or another soft cheese. The dough is typically made with wheat flour and the chicken broth, contributing to its savory taste. The exterior breading, often a combination of breadcrumbs and sometimes farinha de rosca (Brazilian breadcrumbs), adds a satisfying crunch. A touch of chili sauce is often served on the side to add heat.
Proper Shaping
The teardrop shape is essential for even cooking and a visually appealing presentation. Practice makes perfect! Use moistened hands to help mold the dough.
Creamy Filling
The filling should be thick and creamy but not too wet. Overly wet filling can cause the dough to become soggy. Ensure the filling is cooled before assembling the coxinhas.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for even browning and a crispy crust. Avoid overcrowding the fryer, as this can lower the oil temperature.
Double Breading
For an extra crispy exterior, consider a double breading: dredge in flour, then egg wash, then breadcrumbs. This will create a thicker and more protective coating.
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