Coxinha de Frango
Teardrop-shaped fried chicken croquette. Classic brazilian dish.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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The exact origin of Coxinha is debated, but it's popularly believed to have originated in the 19th century São Paulo region. Some stories suggest it was created for a prince who only wanted to eat chicken thighs, while others attribute it to resourceful cooks seeking to utilize leftover chicken. The dish gained widespread popularity in the 20th century, becoming a beloved street food and snack throughout Brazil.
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Coxinha is deeply ingrained in Brazilian culture as a quintessential snack and party food. It's readily available at bakeries, street vendors, and cafes, and is a staple at celebrations and gatherings.
Party Staple
Coxinhas are a must-have at birthday parties, weddings, and other celebrations. They are often served alongside other Brazilian snacks like pastéis and empadas.
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Walking through Brazilian cities, it's common to find coxinhas being sold from small stands or food carts, offering a quick and affordable snack option.
Regional Variations
While the classic chicken coxinha is most popular, variations exist with different fillings like ground beef (carne), heart of palm (palmito), or even vegetarian options.
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Coxinha de Frango is characterized by its savory, creamy, and slightly spicy flavor profile. The filling consists of shredded chicken seasoned with herbs and spices, creating a rich and satisfying taste.
The core flavor comes from the shredded chicken, typically seasoned with onion, garlic, parsley, and often a touch of hot pepper or chili powder for a mild kick. Catupiry cheese, a creamy Brazilian cheese, is frequently incorporated into the filling to add richness and a smooth texture. The dough, usually made from wheat flour and chicken broth, contributes a subtle savory note. Frying the croquette to a golden brown adds a crispy exterior that contrasts beautifully with the soft interior.
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Perfect Dough Consistency
The dough should be smooth and pliable, not too sticky or dry. Adjust the amount of liquid (chicken broth) as needed to achieve the desired consistency.
Shaping Technique
The teardrop shape is iconic. Use wet hands to prevent the dough from sticking and carefully form the coxinha around the filling, ensuring there are no cracks.
Frying Temperature
The oil should be hot enough (around 350-375°F or 175-190°C) to quickly brown the coxinha without making it greasy. Avoid overcrowding the fryer.
Catupiry Cheese quality
If using Catupiry cheese, ensure it's good quality for the best flavor and melting properties. Lower quality substitutes may not melt as well and affect the texture.
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