Coxinha
Tear-drop shaped fried chicken snack. The chicken filling is covered in dough, breaded, 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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Picadinho Lanches
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The exact origin of the coxinha is debated, with some stories attributing it to the 19th century and a cook in the service of Princess Isabel, daughter of Emperor Pedro II. Other accounts suggest it arose in the industrialization era of São Paulo, as a cheaper alternative to chicken legs for factory workers. Both stories highlight the resourcefulness in creating a delicious and satisfying snack.
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Coxinha is deeply embedded in Brazilian food culture, enjoyed as a popular street food, party snack, and everyday treat. It represents accessibility, comfort, and the joy of sharing food with friends and family.
Street Food Staple
Coxinha is readily available at street vendors, bakeries, and cafes throughout Brazil, making it a convenient and affordable snack option.
Party Essential
No Brazilian party is complete without coxinhas. They are a staple at birthdays, weddings, and other celebrations, often served alongside other savory snacks.
Regional Variations
While the classic chicken coxinha is most common, regional variations exist, featuring fillings like shrimp, hearts of palm, or even vegetarian options. This demonstrates the dish's adaptability and its connection to local culinary traditions.
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Coxinha offers a savory and comforting flavor profile, blending creamy chicken filling with a crispy, fried exterior. The subtle spice and herbaceous notes add depth, while the dough provides a starchy counterpoint to the rich filling.
The core flavor comes from shredded chicken, often seasoned with onion, garlic, parsley, and sometimes other herbs or spices like paprika or cumin. The chicken is cooked in broth and then thickened with cream cheese or requeijão (a Brazilian cream cheese), giving it a creamy and rich texture. The dough, typically made from wheat flour and chicken broth, adds a slightly savory and starchy taste. The breading, a mix of breadcrumbs or sometimes panko, contributes to the satisfying crunch of the fried exterior. The combination of creamy, savory, and crunchy is what makes coxinha so appealing.
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Creamy Filling is Key
Ensure the chicken filling is very creamy and well-seasoned for the best flavor and texture. Don't be afraid to add extra cream cheese or requeijão if needed.
Perfect Dough Consistency
The dough should be smooth, pliable, and easy to shape. If it's too sticky, add a little more flour. If it's too dry, add a little more broth.
Mastering the Shape
Practice shaping the coxinhas to achieve the classic tear-drop form. This not only looks appealing but also ensures even cooking.
Frying Temperature Matters
Maintain the oil temperature at around 350°F (175°C) for crispy, golden-brown coxinhas without being greasy. Avoid overcrowding the fryer.
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