Coxinha
Tear drop shaped fritter filled with chicken and covered in breadcrumbs, then deep 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.
Boteco Casarão
The Coxinha's origins are debated, but a popular theory suggests it emerged in the 19th century. Some believe it was created for Isabel, daughter of Princess Isabel and a grandson of Dom Pedro II, who had peculiar eating habits and only accepted chicken thighs. Others propose it was born out of necessity, a creative way to use leftover chicken in a country facing food shortages.
Coxinha holds a special place in Brazilian culinary culture, transcending social classes and becoming a beloved snack and street food staple.
Ubiquitous Presence
Coxinha is found everywhere in Brazil, from humble street stalls to upscale restaurants, making it a readily available and affordable treat for everyone.
Party and Celebration Food
It is a popular choice for parties, gatherings, and celebrations, often served as an appetizer or snack. Its convenient size and delicious flavor make it a crowd-pleaser.
Regional Variations
While the classic chicken Coxinha is most common, regional variations exist with different fillings like shrimp, cheese, or even vegetarian options, reflecting the diverse culinary landscape of Brazil.
Symbol of Comfort Food
For many Brazilians, the Coxinha evokes feelings of nostalgia and comfort, reminiscent of childhood and family gatherings.
The Coxinha is a savory delight characterized by its creamy, flavorful chicken filling encased in a crispy, golden-brown shell.
The primary flavor profile centers on shredded chicken, typically seasoned with onions, garlic, parsley, and sometimes other herbs and spices. A key element is the creamy filling, often achieved by incorporating catupiry cheese or a roux-based sauce. The crispy exterior comes from being coated in breadcrumbs and deep-fried. The overall taste is a comforting blend of savory chicken, creamy texture, and a satisfying crunch.
Moisture Control
Ensure the chicken filling is not too watery, as this can lead to a soggy Coxinha. Cook the chicken until just cooked through and drain any excess liquid before shredding and adding the seasonings.
Kneading the Dough
Properly kneading the dough (usually made with wheat flour and broth from the chicken) is crucial for a smooth and pliable texture that is easy to shape.
Sealing the Coxinha
Carefully seal the Coxinha to prevent the filling from leaking out during frying. Wet your fingers with water to help seal the edges.
Frying Temperature
Maintain the correct oil temperature (around 350°F or 175°C) for even cooking and a crispy crust. Avoid overcrowding the fryer, as this will lower the oil temperature and result in greasy Coxinhas.
Double Dipping
For an extra crispy crust, dip the shaped coxinha in eggwash, then bread crumbs, then eggwash again, then breadcrumbs again.
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