Coxinha
A popular Brazilian snack consisting of shredded chicken meat covered in dough, molded into a shape resembling a teardrop, battered and deep-fried.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Padaria Bom Jesus
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The exact origins of Coxinha are debated, but a popular story attributes its creation to a cook in the service of Princess Isabel, daughter of Emperor Pedro II, who had a child with special needs who only wanted to eat chicken thighs. One day, the cook ran out of thighs and improvised by shredding the remaining chicken, covering it in dough, and shaping it to resemble a thigh. Another theory suggests it originated in industrial São Paulo in the early 20th century, as a cheaper alternative to chicken thighs for factory workers.
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Coxinha is deeply ingrained in Brazilian culinary culture, representing a popular and accessible snack enjoyed by people of all social classes. It is a staple at parties, gatherings, and as a quick, satisfying meal on the go.
Street Food Staple
Coxinha is readily available at street vendors, bakeries, and lanchonetes (snack bars) throughout Brazil, making it a ubiquitous and convenient snack.
Party Food Favorite
Coxinha is a must-have at birthday parties, celebrations, and informal gatherings, often served alongside other Brazilian snacks like pastéis and empadas.
Regional Variations
While the classic chicken-filled Coxinha is the most common, regional variations exist, featuring fillings such as shrimp, heart of palm, or even vegetarian options.
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Coxinha boasts a savory and rich flavor profile, combining tender chicken with a creamy, subtly spiced filling, all encased in a crispy, golden-brown shell.
The primary flavor comes from the shredded chicken, often seasoned with onions, garlic, parsley, and sometimes a touch of paprika or saffron. The dough, typically made from wheat flour and chicken broth, provides a mild, slightly salty base. Catupiry cheese or requeijão (Brazilian cream cheese) is frequently added to the filling for extra creaminess and richness. The deep-frying process imparts a satisfyingly crispy texture and nutty flavor to the exterior.
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Dough Consistency
The dough should be smooth, pliable, and not too sticky. Overworking the dough can result in a tough Coxinha, while a dough that's too wet will be difficult to shape.
Filling Flavor
Don't be afraid to experiment with different seasonings and spices to customize the flavor of the chicken filling. A touch of lemon juice or hot sauce can add a unique twist.
Sealing the Coxinha
Ensure the Coxinha is properly sealed to prevent the filling from leaking out during frying. Use a bit of water on your fingers to help seal the seams.
Frying Temperature
Maintain the oil temperature at a consistent 350-375°F (175-190°C) for optimal frying. Frying at too low a temperature will result in a greasy Coxinha, while too high a temperature will cause it to burn quickly.
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