Coxinha de Catupiry
Chicken croquette filled with Catupiry cheese.
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 exact origin of the coxinha is debated, but it's widely believed to have emerged in São Paulo during the 19th century. One theory suggests it originated as a way to feed Prince Isabel's son, who only wanted to eat chicken thighs. When the cook ran out, she invented a way to make it look like a chicken thigh by shaping ground chicken and frying it. Catupiry cheese, a relatively modern addition, became popular in the mid-20th century, elevating the coxinha to a new level of indulgence.
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Coxinha de Catupiry is a beloved snack and street food in Brazil, deeply ingrained in the country's culinary culture. It's a common sight at parties, bakeries ('padarias'), and street vendors.
Street Food Staple
Coxinha is a ubiquitous street food, readily available from vendors and small snack shops across Brazil. It's a quick, affordable, and satisfying snack for people on the go.
Party Food Essential
No Brazilian party is complete without coxinhas! They are a staple appetizer at birthdays, weddings, and other celebrations.
Regional Variations
While the classic chicken coxinha with Catupiry is most popular, regional variations exist with different fillings, such as beef, cheese, or vegetables.
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Coxinha de Catupiry offers a delightful combination of savory chicken, creamy cheese, and crispy fried dough. The rich, savory chicken filling contrasts beautifully with the tangy and smooth Catupiry cheese.
The primary flavors are derived from the shredded chicken, typically seasoned with onions, garlic, parsley, and various spices like paprika and cumin. The Catupiry cheese contributes a creamy, slightly tangy flavor and smooth texture that complements the chicken. The breaded and fried exterior provides a satisfying crunch and a hint of savory doughiness.
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Chicken Filling Moisture
Ensure the chicken filling is not too wet. Excess moisture can make the dough soggy and difficult to shape. Strain the filling well after cooking and shredding.
Catupiry Quality
Use high-quality Catupiry cheese for the best flavor and texture. Authentic Catupiry should be creamy and spreadable, not overly runny.
Shaping Technique
Mastering the teardrop shape of the coxinha is key. Use slightly wet hands to prevent the dough from sticking. Ensure the Catupiry filling is fully enclosed to prevent it from leaking during frying.
Frying Temperature
Maintain the correct oil temperature (around 350-375°F or 175-190°C) for even frying. Too low a temperature will result in soggy coxinhas, while too high a temperature can burn the outside before the inside is heated through.
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