Coxinha de Frango Cremosa
A popular Brazilian snack, described as creamy chicken 'coxinha'.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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The coxinha's exact origins are debated, but it's widely believed to have originated in São Paulo during the 19th century. One theory suggests it was created for a son of Princess Isabel who only wanted to eat chicken thighs. Another popular story claims it was invented as a way to use leftover chicken.
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Coxinha is more than just a snack; it's a symbol of Brazilian culinary culture and a staple at parties, gatherings, and street food stalls across the country. It represents comfort food and is deeply ingrained in the Brazilian identity.
Party Staple
Coxinhas are almost mandatory at Brazilian birthday parties and celebrations. They are usually served alongside other savory snacks like risoles and pastel.
Street Food Icon
You'll find coxinhas being sold at street food stalls and 'lanchonetes' (snack bars) throughout Brazil. They're a quick, affordable, and satisfying meal or snack option.
Regional Variations
While the classic chicken coxinha is the most popular, regional variations exist with different fillings such as beef, shrimp, or even vegetarian options. The level of 'cremosa' also varies depending on the region and the cook's preference.
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Coxinha de Frango Cremosa offers a delightful combination of savory and creamy flavors. The shredded chicken filling is rich and well-seasoned, complemented by a creamy texture that enhances the overall experience.
The core flavor comes from the shredded chicken (usually thigh meat for richer taste) that's simmered with onions, garlic, tomatoes, and a blend of Brazilian herbs and spices like parsley, cilantro, and sometimes cumin or paprika. The 'cremosa' aspect is achieved by incorporating cream cheese, requeijão (a Brazilian cream cheese), or a béchamel sauce into the chicken filling, adding a smooth and velvety texture. The dough, traditionally made with chicken broth, contributes a subtle savory note. The outer layer, deep-fried to golden perfection, provides a satisfying crispy contrast to the creamy interior.
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Chicken Quality
Use high-quality chicken, preferably thigh meat, for a richer and more flavorful filling. Simmering the chicken in broth before shredding it also enhances the taste.
Creamy Consistency
Don't overdo the cream cheese or requeijão. The goal is to enhance the creaminess without making the filling too heavy or runny. Adjust the amount to your liking.
Dough Consistency
The dough should be smooth, pliable, and not too sticky. Using chicken broth to make the dough adds a subtle savory flavor that complements the chicken filling.
Shaping Technique
Mastering the teardrop shape takes practice. Wet your hands slightly to prevent the dough from sticking. Ensure there are no air pockets inside the coxinha before sealing it.
Frying Temperature
The oil should be hot enough to cook the coxinha quickly and evenly, but not so hot that it burns the outside before the inside is heated through. Aim for around 350°F (175°C).
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