Coxinha
Tear-drop shaped chicken croquette. Often filled with shredded chicken and creamy cheese, deep fried to golden perfection.
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.
Gênesis Panificadora e Confeitaria
The exact origins of the coxinha are debated, but it's widely believed to have originated in São Paulo during the 19th century. One popular theory suggests it was created for a prince who only wanted to eat chicken thighs. Another theory points to the industrialization of São Paulo, where chicken was becoming more accessible and inventive cooks sought new ways to utilize the entire bird.
Coxinha is a ubiquitous snack and street food in Brazil, deeply embedded in the country's culinary culture.
Street Food Staple
Coxinha is readily available at street vendors, bakeries (padarias), and lanchonetes (snack bars) throughout Brazil. It's a quick, affordable, and satisfying snack.
Party Food
Coxinha is a common sight at parties and gatherings, particularly children's birthday parties. It's a crowd-pleaser enjoyed by people of all ages.
Regional Variations
While the classic chicken and cheese coxinha is the most common, regional variations exist with different fillings, such as shrimp, hearts of palm, or even vegetarian options.
Symbol of Brazilian Cuisine
Coxinha has become an iconic representation of Brazilian cuisine, recognized and enjoyed both domestically and internationally.
The coxinha is a savory delight, blending creamy, flavorful chicken with a crispy, golden-brown exterior.
The primary flavor comes from the shredded chicken filling, which is typically seasoned with onions, garlic, parsley, and sometimes bell peppers or other aromatic herbs. The dough, made from wheat flour and chicken broth, contributes a subtle chicken flavor. The creamy texture is achieved through the addition of catupiry cheese or a similar creamy cheese. Deep-frying provides a rich, savory, and slightly oily exterior that contrasts beautifully with the soft interior.
Perfect Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Using hot chicken broth helps to gelatinize the starch in the flour, resulting in a smoother dough.
Proper Shaping
The teardrop shape is characteristic of coxinha. Ensure the filling is well-enclosed and the shape is smooth and even for uniform cooking.
Temperature Control for Frying
Maintaining the correct oil temperature is crucial. If the oil is not hot enough, the coxinha will absorb too much oil and become greasy. If it's too hot, the outside will burn before the inside is cooked through.
Double Coating
For an extra crispy crust, consider double-coating the coxinha in breadcrumbs. This creates a thicker, more protective layer that resists oil absorption.
Resting the Dough
Letting the dough rest for a while after mixing allows the gluten to relax, making it easier to work with and resulting in a more tender coxinha.
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