Coxinha
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.
Café Raphaella
The Coxinha's exact origins are debated, but it's believed to have emerged in São Paulo during the 19th century. A popular, albeit possibly apocryphal, story attributes its creation to a cook attempting to please a young prince who only wanted to eat chicken thighs. Another theory links its rise to the industrialization of São Paulo, making chicken more accessible and affordable.
The Coxinha is deeply embedded in Brazilian culture, serving as a beloved and accessible snack enjoyed by people from all walks of life. It represents a sense of comfort, nostalgia, and shared culinary tradition.
Street Food Staple
Coxinha is a ubiquitous street food, readily available at bakeries, snack bars (lanchonetes), and street vendors throughout Brazil. It is considered a quick, affordable, and satisfying meal option.
Party Food Essential
No Brazilian party, especially children's birthday parties, is complete without a platter of mini Coxinhas. They are a staple at gatherings and celebrations.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some regions may use different spices or add ingredients like hearts of palm to the filling.
Symbol of Brazilian Cuisine
The Coxinha has become a symbol of Brazilian cuisine, representing the country's resourcefulness, culinary creativity, and love for flavorful snacks. It is often featured in culinary events and promotions showcasing Brazilian food.
The Coxinha boasts a savory and comforting flavor profile, defined by the tender shredded chicken filling and the crispy, golden-brown exterior. It's a balance of rich, umami notes from the chicken and a satisfying crunch from the fried dough.
The primary flavor comes from the shredded chicken, which is typically seasoned with onions, garlic, parsley, and other herbs and spices. Often, a creamy catupiry cheese is incorporated into the filling, adding richness and a smooth texture. The dough, usually made from wheat flour and chicken broth, provides a mild, slightly savory base that complements the flavorful filling. Frying in oil contributes to the savory and slightly oily flavor of the crust.
Achieving the Perfect Dough
Use hot chicken broth when making the dough to ensure it's smooth and pliable. Knead the dough well to develop its elasticity, making it easier to shape without cracking.
Flavorful Filling is Key
Don't skimp on the seasoning! Use a generous amount of herbs and spices to create a flavorful chicken filling. Consider adding a touch of smoked paprika for extra depth.
Proper Shaping
Wet your hands slightly with water when shaping the Coxinhas to prevent the dough from sticking. Ensure there are no air pockets inside to avoid explosions during frying.
Temperature Control During Frying
Maintain a consistent oil temperature (around 350°F or 175°C) to ensure the Coxinhas cook evenly and become golden brown without burning. Fry in small batches to avoid overcrowding the pan.
Resting time
After assembling the coxinhas, putting them in the fridge for at least 30 minutes before frying will help solidify the shape and dough, which helps them stay better while frying.
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