Coxinha
Tear-drop shaped fried dough filled with shredded chicken and spices, 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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Padaria Bisco pão
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The precise origin of the coxinha is debated, but popular theories trace it back to the 19th century in São Paulo. One story suggests it was created for a young prince who only wanted to eat chicken thighs, and when the royal kitchen ran out, a resourceful cook invented the coxinha as a substitute. Another theory claims it originated in industrial kitchens in São Paulo, where leftover chicken scraps were combined with dough and deep-fried to feed factory workers. It gained popularity in the 20th century, spreading throughout Brazil.
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Coxinha is a deeply ingrained part of Brazilian culinary culture, often enjoyed as a snack, appetizer, or street food. It represents comfort food and is readily available across the country.
Street Food Staple
Coxinha is ubiquitous at street food stalls, bakeries (padarias), and lanchonetes (snack bars) throughout Brazil.
Party Snack
It is a popular choice for parties, celebrations, and gatherings, often served as part of a larger spread of Brazilian snacks.
Regional Variations
While the classic chicken coxinha is most common, regional variations exist, featuring fillings like shrimp, cheese, or even vegetables.
Symbol of Brazilian Cuisine
Coxinha has become an iconic symbol of Brazilian cuisine, recognized and enjoyed both domestically and internationally.
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Coxinha offers a savory and satisfying flavor profile, combining the richness of shredded chicken with creamy, spiced dough, all encased in a crispy, fried exterior.
The dominant flavor is savory chicken, often seasoned with onions, garlic, parsley, and sometimes a hint of tomato. The dough, typically made from wheat flour and chicken broth, provides a subtle, creamy base. Catupiry cheese is also commonly used as part of or to enhance the flavor of the filling. Spices like cumin, paprika, or chili powder can be added for extra depth. The frying process contributes a crispy, slightly oily outer layer that complements the soft filling.
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Dough Consistency
The dough should be soft and pliable, but not sticky. Adjust the amount of flour as needed to achieve the right consistency.
Filling Moisture
Ensure the chicken filling is not too wet, as this can make the coxinha soggy. Drain any excess liquid before assembling.
Shaping Technique
Practice makes perfect when it comes to shaping the coxinha into its characteristic teardrop form. Use slightly wet hands to prevent the dough from sticking.
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) to ensure the coxinha cooks evenly and develops a crispy crust. Avoid overcrowding the fryer.
Double Breading
Consider double-breading the coxinhas for an extra crispy coating that holds up well during frying.
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