Coxinha
A popular Brazilian snack consisting of shredded, seasoned chicken meat covered in dough, molded into a shape resembling a teardrop, then battered and 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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The Coxinha's origins are debated, with one popular story claiming it was created for a prince who only wanted to eat chicken thighs. Another suggests it arose from resourcefulness, using leftover chicken and inexpensive ingredients during times of hardship. Regardless of its exact origin, it became a staple street food in São Paulo and spread throughout Brazil.
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Coxinha is more than just a snack; it's an integral part of Brazilian culinary culture, deeply embedded in social gatherings, street food scenes, and everyday life.
Street Food Staple
Coxinha is a ubiquitous street food item, sold at lanchonetes (snack bars), bakeries, and street vendors throughout Brazil. It's a quick, affordable, and satisfying meal on the go.
Party Food Essential
No Brazilian party is complete without Coxinha. It's a classic appetizer served at birthdays, weddings, and other celebrations, often alongside other savory snacks like risoles and pastéis.
Regional Variations
While the basic recipe remains consistent, regional variations exist. Some areas may use different spices or add unique ingredients to the filling, reflecting local culinary traditions.
Comfort Food
Coxinha is considered comfort food by many Brazilians, evoking feelings of nostalgia and home-cooked meals. It's a familiar and reliable source of culinary satisfaction.
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The Coxinha boasts a savory and comforting flavor profile. The creamy chicken filling is enriched with aromatics, balanced by the crispy, golden-brown exterior.
The dominant flavor is savory chicken, often enhanced by onions, garlic, parsley, and other herbs and spices. The dough, usually made with wheat flour and chicken broth, adds a slightly salty and rich flavor. Frying imparts a crispy, oily texture and a characteristic golden-brown color. Some variations include catupiry cheese, adding a creamy and tangy element to the filling.
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Dough Consistency
The dough should be soft, pliable, and easy to mold. Using warm chicken broth helps to achieve the desired consistency.
Chicken Filling Moisture
The chicken filling should be moist and flavorful, but not too wet, as this can make the dough soggy. Adjust the amount of chicken broth or cream cheese accordingly.
Shaping Technique
Practice makes perfect when it comes to shaping the Coxinha. Start with a small ball of dough, flatten it, and then fill it with the chicken mixture. Pinch the edges together to form a teardrop shape.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for even cooking and a golden-brown crust. Avoid overcrowding the fryer to prevent the oil temperature from dropping.
Resting Time
Allow the fried coxinhas to rest on a wire rack to drain excess oil and maintain their crispness.
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