Coxinha
Tear-drop shaped deep-fried chicken croquette.
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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While its exact origins are debated, the coxinha is believed to have originated in São Paulo during the 19th century. One popular theory suggests it was created for a young prince who only wanted to eat chicken thighs, and resourceful cooks adapted the dish to use other parts of the chicken. Another theory attributes its creation to the need for affordable and accessible protein during times of industrialization when meat was scarce.
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Coxinha is a ubiquitous and beloved snack in Brazil, deeply embedded in its culinary culture and social gatherings.
Street Food Staple
Coxinha is widely available as street food, sold in lanchonetes (snack bars), bakeries, and food stalls across the country.
Party Food
It is a common feature at birthday parties, celebrations, and casual gatherings.
Regional Variations
While the classic chicken and catupiry version is the most popular, regional variations exist with different fillings, such as beef, shrimp, or vegetables.
Symbolic Shape
The teardrop shape is said to resemble a chicken thigh, a nod to its possible origin story. The shape is an iconic marker of the dish.
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Coxinha boasts a savory, creamy, and slightly tangy flavor profile, with a crispy exterior complementing the rich filling.
The main flavor comes from shredded chicken, typically chicken breast or thigh, cooked with onions, garlic, tomatoes, and Brazilian spices like parsley and oregano. Catupiry cheese is often incorporated for added creaminess. The dough, made from wheat flour and chicken broth, provides a subtle chicken flavor and crispy texture when deep-fried. A touch of hot sauce or chili pepper may be added for a spicy kick.
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Dough Consistency
The dough should be smooth and pliable, not too sticky or dry, to ensure it holds its shape and fries evenly. Kneading it well is crucial.
Proper Shaping
Mastering the teardrop shape takes practice. Make sure to eliminate air pockets to prevent bursting during frying.
Frying Temperature
Maintain a consistent oil temperature (around 350°F or 175°C) for a crispy exterior and thoroughly cooked interior. Avoid overcrowding the fryer.
Catupiry Quality
If using Catupiry cheese, use a high-quality brand for the best flavor and texture. Alternatives like cream cheese can be used, but the taste will be slightly different.
Resting Time
Let the assembled coxinhas rest in the refrigerator for at least 30 minutes before frying. This helps them hold their shape better.
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