Coxinha de Frango Cremosa
Cremosa coxinha de frango.
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 exact origin of the coxinha is debated, but it's widely believed to have emerged in the 19th century São Paulo. One popular story suggests it was created for a child of Princess Isabel who only wanted to eat chicken thighs. Another attributes it to resourcefulness, using shredded chicken leftovers to feed the growing urban population. It evolved from a more rustic preparation to the iconic teardrop shape we know today.
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Coxinha is deeply ingrained in Brazilian culture, representing a popular and accessible snack enjoyed by people from all walks of life.
Street Food Staple
Coxinha is a ubiquitous street food item, found in bakeries, snack bars (lanchonetes), and at parties throughout Brazil. It's a quick, affordable, and satisfying option for a meal or snack on the go.
Party Food Essential
No Brazilian birthday party or gathering is complete without coxinhas. They are considered a must-have alongside other savory snacks and sweets.
Regional Variations
While the classic chicken coxinha is most common, regional variations exist with different fillings and spices, reflecting the diverse culinary landscape of Brazil.
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The Coxinha de Frango Cremosa offers a rich blend of savory chicken, creamy filling, and crispy exterior. It's a comforting and satisfying flavor profile.
The dominant flavor is savory chicken, usually shredded and seasoned with onions, garlic, parsley, and sometimes other herbs and spices. A creamy filling is achieved by mixing the shredded chicken with catupiry cheese, cream cheese, or a béchamel-like sauce. The exterior is crunchy from being breaded in breadcrumbs, creating a textural contrast that enhances the flavor experience. Paprika and other spices may be added to the breading to add a bit more flavor.
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Creamy Consistency
Ensure the creamy filling is thick enough to hold its shape but still moist and flavorful. Adjust the amount of cheese or sauce to achieve the desired consistency.
Proper Shaping
Practice the teardrop shape! Use wet hands to prevent the dough from sticking and create a smooth, uniform surface for even frying. Be sure that the seam is sealed very well to avoid the coxinha opening during frying.
Frying Temperature
Maintain a consistent frying temperature (around 350-375°F or 175-190°C) to ensure the coxinha is cooked through and crispy without becoming greasy. Fry only a few at a time to avoid dropping the oil temperature too drastically.
Resting the Dough
Rest the dough for at least 30 minutes before shaping to make it easier to handle and prevent shrinkage during frying.
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