Coxinha
Tear drop shaped chicken fritters.
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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While the exact origins are debated, the coxinha is believed to have originated in the 19th century, possibly linked to the Brazilian royal family. One popular story suggests it was created for a young prince who only wanted to eat chicken thighs. Another theory suggests it was a resourceful creation from kitchens needing to use leftover chicken.
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Coxinha is a beloved and iconic street food in Brazil, deeply ingrained in its culinary culture and enjoyed across all social classes.
Street Food Staple
Coxinha is readily available from street vendors, bakeries (padarias), and snack bars (lanchonetes) throughout Brazil, making it a convenient and popular snack.
Party Food
Coxinhas are commonly served at parties, gatherings, and celebrations, often in miniature sizes (coxinhas de festa).
Regional Variations
While the classic chicken coxinha is the most common, regional variations exist, featuring different fillings such as shrimp, cod, or even vegetarian options like hearts of palm.
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Coxinha offers a savory and comforting flavor profile, balancing the richness of shredded chicken with creamy textures and subtle spices.
The primary flavor comes from the seasoned shredded chicken filling, often cooked with onions, garlic, parsley, and other herbs and spices. The creamy texture is achieved by using catupiry cheese or a similar soft cheese within the filling. The dough, made from wheat flour and chicken broth, contributes a subtle savory flavor. Finally, the crispy exterior, achieved through deep-frying, provides a contrasting texture and a satisfying, slightly oily taste.
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Dough Consistency
The dough should be soft and pliable, but not sticky. Using hot chicken broth when making the dough helps to achieve the right consistency and imparts flavor.
Shaping Technique
Practice makes perfect when it comes to shaping the coxinha. Moisten your hands slightly to prevent the dough from sticking and use a gentle, even pressure to create the teardrop shape. Ensure the filling is completely sealed within the dough to prevent it from leaking during frying.
Frying Temperature
Maintain a consistent frying temperature (around 350-375°F or 175-190°C) to ensure the coxinha cooks evenly and becomes golden brown without burning. Avoid overcrowding the fryer, as this will lower the oil temperature.
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