Coxinha
A popular Brazilian snack made with shredded chicken, shaped into a teardrop, breaded, and 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.
The exact origins of Coxinha are debated, but popular lore attributes its creation to the royal kitchens of the Brazilian monarchy in the 19th century. Some stories suggest it was created for a prince who only wanted to eat chicken thighs, while others link it to resourcefulness in using leftover chicken. Regardless, its popularity grew throughout the 20th century.
Coxinha is deeply ingrained in Brazilian culinary culture as a popular and accessible snack. It's a staple in bakeries, street food stalls, and celebrations across the country.
Street Food Staple
Coxinha is widely available as street food, offering a convenient and affordable snack for people on the go.
Party Food
Coxinha is a common item served at parties, gatherings, and celebrations, often in smaller, bite-sized versions.
Regional Variations
While the classic chicken-filled coxinha is most common, regional variations exist with different fillings like shrimp, cheese, or even vegetarian options.
Cultural Icon
Coxinha has become a symbol of Brazilian cuisine and is enjoyed by people of all ages and socioeconomic backgrounds. It represents a comforting and familiar taste of home.
Coxinha offers a savory and rich flavor profile with a creamy interior and a crispy exterior. It combines the taste of shredded chicken with aromatic seasonings and a subtle hint of creaminess from the dough.
The primary flavor component is shredded chicken, typically seasoned with onions, garlic, parsley, and sometimes bell peppers. The dough, made with wheat flour and chicken broth, provides a subtle savory base. The creamy texture comes from incorporating milk or cream into the dough and sometimes from the catupiry cheese filling. The deep-frying process contributes to a golden, crispy crust, contrasting with the soft interior. Often served with hot sauce, the spiciness adds another layer of flavor.
Dough Consistency
Ensure the dough is smooth and pliable but not too sticky. Overworking the dough can result in a tough texture.
Filling Moisture
The chicken filling should be moist but not overly wet. Excess moisture can cause the coxinha to become soggy during frying.
Shaping Technique
Mastering the teardrop shape is crucial for an authentic coxinha. Practice shaping the coxinha evenly to ensure uniform cooking.
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) to achieve a golden brown and crispy crust without burning the exterior or leaving the interior undercooked.
Resting Time
Let the shaped coxinhas rest in the refrigerator for at least 30 minutes before frying to help them hold their shape and prevent them from bursting open in the hot oil.
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