Coxinha
Classic Brazilian snack, a deep-fried teardrop-shaped chicken croquette.
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.
Rita lanches
The exact origins of the Coxinha are debated, but it's widely believed to have emerged in the 19th century in São Paulo. Some theories suggest it was created for Isabel, the daughter of Princess Isabel and Prince Gaston, who only wanted to eat chicken thighs. Others attribute it to resourceful cooks in São Paulo who sought to make use of leftover chicken.
Coxinha is deeply ingrained in Brazilian culinary culture, representing a quintessential street food and snack enjoyed across all social classes.
Street Food Staple
Coxinha is readily available at street food vendors, bakeries (padarias), and restaurants throughout Brazil. It's a quick, affordable, and satisfying snack option.
Party Food Essential
No Brazilian party, celebration, or gathering is complete without Coxinhas. They're a popular choice for appetizers and finger foods.
Regional Variations
While the classic chicken Coxinha is the most common, regional variations exist with different fillings and spices, reflecting the diverse culinary traditions of Brazil.
Symbol of Brazilian Cuisine
Coxinha has become a symbol of Brazilian cuisine, representing the country's resourcefulness and culinary creativity.
The Coxinha offers a savory and comforting flavor profile, primarily centered around the richness of shredded chicken and the crispy, satisfying crunch of the deep-fried dough.
The core flavor is undeniably chicken, often enhanced by aromatics like onion, garlic, and parsley. Some variations incorporate catupiry cheese or other creamy fillings for added richness. The dough, typically made with wheat flour and chicken broth, provides a slightly salty and savory base that complements the chicken. The deep-frying process imparts a golden-brown, crispy exterior that contrasts beautifully with the moist, tender chicken filling.
Dough Consistency
Ensure the dough is smooth, pliable, and not too sticky. This will make it easier to shape and prevent it from falling apart during frying.
Chicken Filling Moisture
The chicken filling should be moist but not overly wet. Excess moisture can make the Coxinha soggy. Drain the shredded chicken well and avoid adding too much liquid to the filling.
Shaping Technique
Practice your shaping technique to achieve the characteristic teardrop shape. Use wet hands to prevent the dough from sticking and to create a smooth surface.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even cooking and a crispy exterior. Avoid overcrowding the fryer to prevent the oil temperature from dropping.
Resting Period
Allow the fried Coxinhas to rest on a wire rack after frying to drain excess oil and maintain their crispiness.
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