Coxinha
Tear-drop shaped fried chicken snack, a common offering in Brazilian bakeries.
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 Bela Manhã
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The exact origin of the coxinha is debated, but a popular story attributes its creation to the cook of Princess Isabel's son, who had a strong preference for chicken thighs. When thighs weren't available, the cook supposedly invented the coxinha to resemble and satisfy the prince's craving. Another theory suggests that coxinhas originated in the industrial region of São Paulo during the early 20th century as a more affordable alternative to chicken, made with shredded chicken and a dough of flour and broth.
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Coxinha is a ubiquitous and beloved snack in Brazil, deeply ingrained in its food culture and readily available in bakeries, cafes, and street food stalls.
Everyday Snack
Coxinha is a very popular snack enjoyed at any time of day. It is often eaten as a quick lunch, afternoon snack, or even as party food.
Party Staple
Coxinhas are commonly served at birthday parties, celebrations, and gatherings of all kinds. Miniature coxinhas are especially popular for parties.
Regional Variations
While the basic recipe remains consistent, regional variations exist, with different fillings and spices being used depending on the area.
Symbol of Brazilian Cuisine
Coxinha is recognized as a symbol of Brazilian cuisine. The dish is closely associated with Brazilian culture and culinary identity.
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Coxinha boasts a savory, creamy, and slightly crispy flavor profile, often with a hint of spice depending on the seasoning used in the filling.
The primary flavor comes from the shredded chicken filling, typically seasoned with onions, garlic, parsley, and sometimes a touch of paprika or other spices for warmth. The dough, made from wheat flour and chicken broth, contributes a subtle savory note. The crispy exterior, achieved through deep-frying, provides a textural contrast that complements the creamy filling. Some variations may include requeijão (Brazilian cream cheese) for added richness.
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Proper Dough Consistency
The dough should be soft and pliable but not sticky. This allows for easy shaping and prevents the coxinhas from absorbing too much oil during frying. Use warm chicken broth when making the dough.
Generous Filling
Don't be afraid to use a generous amount of filling, as this is what gives the coxinha its signature flavor and texture. Ensure the filling is well-seasoned and moist but not overly watery.
Proper Shaping Technique
Master the teardrop shape! This not only looks appealing but also helps ensure even cooking and prevents the coxinhas from bursting open during frying. Practice makes perfect.
Frying Temperature
Maintain a consistent oil temperature of around 350-375°F (175-190°C) for optimal frying. This ensures a crispy exterior without overcooking the filling.
Resting Time
Let the coxinhas cool slightly before frying. This helps the dough firm up and prevents them from falling apart in the hot oil.
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