Coxinha
Tear-drop shaped fried chicken snack, a very popular Brazilian savory.
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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Padaria Bom Pão
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The exact origins of the coxinha are debated, but the most popular story attributes its creation to a cook in the service of Princess Isabel's son. The princess's son, known as a child, only wanted to eat chicken thighs, and when the cook ran out she innovatively shredded other parts of the chicken, covered it in dough, shaped it like a thigh, and fried it. Another theory suggests that coxinhas arose in the industrial region of São Paulo during the early 20th century as a cheaper alternative to chicken thighs, aiming to provide affordable snacks for factory workers.
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Coxinha is deeply ingrained in Brazilian culinary culture, holding a prominent position as a beloved street food, party snack, and comfort food.
Ubiquitous Presence
Coxinha can be found everywhere in Brazil, from street vendors and bakeries to restaurants and supermarkets, showcasing its widespread popularity.
Party Staple
It is a common feature at Brazilian parties, gatherings, and celebrations, often served alongside other savory snacks like pastéis and empadas.
Regional Variations
While the classic chicken coxinha is the most common, regional variations exist, including those with shrimp, cheese, or vegetarian fillings, reflecting local tastes and ingredients.
Comfort Food
Many Brazilians consider coxinha a comfort food, evoking feelings of nostalgia and warmth.
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The coxinha is a savory snack characterized by a blend of creamy, savory, and slightly salty flavors, complemented by a crispy fried exterior.
The core flavor profile stems from the shredded chicken filling, which is typically seasoned with onions, garlic, parsley, and other herbs. The dough, made with wheat flour and chicken broth, adds a savory element. Catupiry cheese, or a similar creamy cheese, is often incorporated into the filling, contributing to its richness and creaminess. The frying process imparts a satisfying crunch and a hint of oiliness, balancing the savory interior.
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Dough Consistency
The dough should be smooth, pliable, and 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 make the coxinha soggy.
Shaping Technique
Proper shaping is crucial for the coxinha's signature teardrop shape and even cooking. Ensure the dough fully encases the filling without any gaps.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) to ensure the coxinha cooks evenly and develops a golden-brown, crispy crust. Avoid overcrowding the fryer.
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