Mini Coxinhas
Mini version of the chicken coxinha, ideal for parties and snacks.
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.
Coxinhas Dona Nita (Bueno de Andrada)
The exact origin is debated, but Coxinhas gained popularity in São Paulo during the industrialization period. Some stories link it to a royal craving, others to resourceful cooks utilizing leftover chicken. The mini version is a more recent adaptation for convenience and parties.
Mini Coxinhas are deeply embedded in Brazilian culinary culture, especially as a popular snack and party food. They represent comfort food and are commonly found in bakeries, restaurants, and street food stalls.
Party Staple
Mini Coxinhas are almost mandatory at Brazilian birthday parties, gatherings, and celebrations. Their small size makes them perfect for sharing and easy to eat.
Street Food Icon
Alongside pastéis and empadas, coxinhas are a classic Brazilian street food, readily available and enjoyed by people of all ages and social classes.
Regional Variations
While the basic recipe remains consistent, regional variations exist, with some areas incorporating different spices or fillings, such as catupiry cheese.
Mini Coxinhas offer a savory and rich flavor profile, primarily driven by the shredded chicken filling and the crispy, golden-brown exterior.
The flavor comes from a combination of shredded chicken, typically seasoned with onion, garlic, parsley, and sometimes other herbs and spices. The dough is traditionally made with wheat flour and chicken broth, adding another layer of chicken flavor. Frying the coxinha creates a crispy exterior that contrasts with the tender, flavorful filling.
Dough Consistency
The dough should be soft and pliable, but not too sticky. This ensures a smooth shaping process and prevents the coxinhas from absorbing too much oil during frying.
Filling Moisture
The chicken filling should be moist enough to be flavorful but not so wet that it makes the dough soggy. Proper draining of the chicken after cooking is essential.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for even browning and a crispy crust. Frying at too low a temperature results in greasy coxinhas.
Shape Matters
While it's the MINI version, try to preserve the shape. Use your thumb and index finger to pinch the dough closed.
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