Coxinha
Chicken snack (small deep fried chicken croquette).
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The exact origins are debated, but a popular story attributes its creation to a cook in the service of Princess Isabel of Brazil, who had a son with specific dietary needs. It is also believed that coxinha emerged as a way to make use of leftover chicken in a creative and appealing way.
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Coxinha is a ubiquitous and beloved snack in Brazil, deeply ingrained in its culinary culture and social gatherings.
Street Food Staple
Coxinha is readily available at street vendors, bakeries (padarias), and snack bars (lanchonetes) throughout Brazil, making it a convenient and affordable snack.
Party Favorite
Mini coxinhas are a popular choice for parties and celebrations, often served alongside other Brazilian appetizers like risoles and empadas.
Regional Variations
While the classic chicken coxinha is the most common, regional variations exist with different fillings like shrimp, hearts of palm (palmito), or even vegetarian options.
Comfort Food
Coxinha holds a place of comfort food for many Brazilians, evoking memories of childhood and family gatherings.
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Coxinha offers a savory and creamy flavor profile with a hint of spice and herbs.
The primary flavors come from the shredded chicken filling, typically seasoned with onion, garlic, parsley, and sometimes a touch of hot pepper. The creamy texture derives from the requeijão (a type of Brazilian cream cheese) often mixed into the chicken or used as a filling. The crispy exterior, achieved through deep-frying, provides a contrasting texture and slightly oily richness.
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Dough Consistency
The dough should be smooth, elastic, and not too sticky. Using the right ratio of wheat flour to broth is crucial.
Chicken Preparation
Use boneless, skinless chicken thighs for a more flavorful and moist filling. Shred the chicken finely for even distribution within the coxinha.
Shaping Technique
Mastering the teardrop shape (coxa = thigh) takes practice. Ensure the filling is tightly sealed within the dough to prevent it from bursting during frying.
Frying Temperature
Maintain a consistent frying temperature (around 350°F or 175°C) to achieve a golden-brown and crispy exterior without overcooking the inside.
Resting Time
Let the fried coxinhas rest on a wire rack to drain excess oil and maintain their crispiness.
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