Coxinha
A popular Brazilian snack consisting of shredded chicken meat covered in dough, molded into a shape resembling a teardrop, battered and fried.
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.
Pão Kent
The precise origin of the coxinha is debated, but popular stories suggest it emerged in the 19th century in São Paulo. One account attributes its creation to a cook in the court of Princess Isabel who needed to disguise readily available chicken parts into something appealing for the royal family. Another story suggests that in times of economic hardship, when good cuts of chicken were scarce, resourceful cooks used shredded chicken to create a filling that would stretch further.
Coxinha is deeply ingrained in Brazilian culinary culture, representing a popular and accessible snack enjoyed across all social classes. It's more than just food; it's a symbol of Brazilian ingenuity and resourcefulness, transforming simple ingredients into a beloved treat.
Street Food Staple
Coxinha is ubiquitous on Brazilian streets, found in bakeries, cafes, and lanchonetes (snack bars) throughout the country. It's a readily available and affordable option for a quick and satisfying meal.
Party Favorite
Coxinhas are a standard item at Brazilian parties, from birthday celebrations to casual get-togethers. They are often served in miniature versions (coxinhas pequenas) as appetizers.
Regional Variations
While the classic chicken coxinha is the most common, regional variations exist with different fillings, such as cheese, shrimp, or even vegetarian options like hearts of palm.
Symbol of Brazilian Cuisine
Coxinha is often seen as an example of Brazilian comfort food and a reflection of the country's diverse culinary influences.
Coxinha delivers a savory and satisfying combination of flavors and textures. It features a creamy, flavorful chicken filling encased in a crispy, golden-brown crust.
The core flavor comes from the shredded chicken, often seasoned with onions, garlic, parsley, and sometimes bell peppers or other aromatic herbs. The creamy texture is typically achieved by using requeijão (a type of Brazilian cream cheese) or a béchamel-like sauce mixed with the chicken. The dough, usually made from wheat flour and chicken broth, adds a slightly savory and comforting element. Frying the coxinha imparts a crispy, oily richness that contrasts beautifully with the soft filling. Some variations include a spicy kick with the addition of chili flakes or hot sauce.
Dough Consistency is Key
The dough should be smooth and pliable, not too sticky or dry. Adding a little shortening or oil can help achieve the desired texture.
Cool the Filling
Allow the chicken filling to cool completely before shaping the coxinhas. This will make them easier to handle and prevent the dough from becoming soggy.
Proper Sealing
Ensure the dough is properly sealed around the filling to prevent the coxinha from bursting open during frying. Use a little water to help seal the edges.
Oil Temperature Control
Maintain a consistent oil temperature (around 350°F or 175°C) for even cooking and a crispy crust. Avoid overcrowding the fryer, which can lower the oil temperature.
Double Frying (Optional)
For extra crispiness, consider double-frying the coxinhas. Fry them once at a lower temperature to cook the dough through, then fry them again at a higher temperature for a golden-brown crust.
Explore additional Snack dishes and restaurants
Explore SnackDiscover top dining spots and culinary experiences in Rio Claro.
Explore Rio ClaroLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil