Coxinha, a beloved Brazilian street food, delights taste buds with its crispy exterior and savory chicken filling. This teardrop-shaped croquette offers a satisfying combination of textures and flavors.

To eat a coxinha, simply pick it up with your fingers and take a bite from the wider end. The crisp outer layer gives way to a soft dough and flavorful shredded chicken mixture inside. Some enjoy dipping their coxinha in hot sauce or other condiments for added zest.

While traditionally eaten as a snack or appetizer, coxinha can also make a filling meal when paired with side dishes. Its portable nature makes it perfect for on-the-go eating or casual gatherings with friends and family.

Origins and Cultural Significance

Coxinha originated in São Paulo, Brazil during the 19th century. This popular Brazilian snack began as an upper-class appetizer before spreading to other regions.

By the 1950s, coxinha had become a beloved street food item throughout Brazil. Its teardrop shape is said to resemble a chicken thigh, which inspired its name meaning “little thigh” in Portuguese.

The dish holds great cultural significance in Brazilian cuisine. Coxinha is closely associated with celebrations, festivals, and social gatherings. It embodies Brazil’s festive and communal atmosphere.

Coxinha is now an iconic symbol of Brazilian street food and finger food. The crispy exterior and savory chicken filling make it a favorite party snack and comfort food.

While traditionally filled with shredded chicken, modern variations may include catupiry cheese, ground beef, or vegetarian options. This adaptability has helped coxinha maintain its popularity across generations.

Today, coxinha can be found in bakeries, cafes, and street vendors throughout Brazil. It remains an integral part of Brazilian culinary heritage and continues to delight both locals and tourists alike.

Understanding Coxinha

Coxinha is a beloved Brazilian street food consisting of shredded chicken encased in dough and fried to golden perfection. Its distinctive teardrop shape and crispy exterior make it a popular snack or appetizer.

Requisite Ingredients

The key ingredients for coxinha include shredded chicken, all-purpose flour, chicken broth, and breadcrumbs. For the filling, chicken breasts are cooked and shredded, then mixed with sautéed onions, garlic, and cream cheese. Parsley adds freshness to the mixture.

The dough is made by combining flour with hot chicken broth and butter. This creates a pliable dough that can be shaped around the filling. Eggs and milk are used to create a wash that helps the breadcrumbs adhere to the coxinha before frying.

Salt, pepper, and paprika season the filling, enhancing its flavor. Some recipes incorporate cheese into the filling for added richness.

Essential Kitchen Tools

To prepare coxinha, you’ll need a deep pot or Dutch oven for cooking the chicken and making the dough. A large skillet is useful for sautéing onions and garlic.

A food processor or stand mixer can help shred the chicken quickly. For shaping the coxinhas, your hands are the best tools, though some cooks use an ice cream scoop for portioning.

Shallow bowls are needed for the breading process – one for the egg wash and another for breadcrumbs. A deep fryer or heavy-bottomed pot is essential for frying the coxinhas to achieve their signature crispy exterior.

A slotted spoon or spider strainer helps remove the fried coxinhas from the oil. Paper towels are useful for draining excess oil after frying.

The Coxinha Recipe

Coxinha is a beloved Brazilian snack featuring seasoned chicken filling encased in a teardrop-shaped pastry. The recipe involves preparing the filling, making the dough, and carefully assembling the croquettes before deep-frying to golden perfection.

Preparing the Filling

Shred cooked chicken and mix it with sautéed onions and garlic. Season the mixture with salt, pepper, and paprika for added flavor. Some recipes incorporate cream cheese for extra creaminess. Finely chopped parsley adds a fresh touch to the filling.

Ensure the chicken is well-seasoned and moist. Let the mixture cool before using it to fill the coxinhas. This step can be done in advance to save time during assembly.

Making the Dough

Combine chicken broth, milk, and butter in a pot. Bring to a boil, then gradually add flour while stirring constantly. Cook until the dough forms a smooth ball that pulls away from the sides of the pot.

Knead the dough briefly once it’s cool enough to handle. This step is crucial for achieving the right texture. The dough should be pliable and easy to shape without being sticky.

Assembling Coxinhas

Form small balls of dough and shape them into cups. Place a spoonful of chicken filling in each cup. Carefully seal the dough around the filling, shaping it into the characteristic teardrop form.

Dip each coxinha in a mixture of milk and egg, then coat with bread crumbs. This step ensures a crispy exterior when fried. For best results, chill the assembled coxinhas before frying.

Deep-fry the coxinhas in hot oil until they turn golden brown. Drain on paper towels to remove excess oil. Serve warm for the best taste and texture.

Cooking Techniques

Coxinhas can be prepared using different methods to achieve a crispy exterior and hot, flavorful filling. The two main techniques are deep frying and baking, each offering unique textures and flavors.

Deep Frying Basics

Heat vegetable oil in a deep pot or skillet to 375°F (190°C). Use enough oil to fully submerge the coxinhas. Carefully lower them into the hot oil using a slotted spoon or tongs.

Fry in small batches to maintain oil temperature. Cook for 3-5 minutes until golden brown, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.

For best results, use a thermometer to monitor oil temperature. If it drops too low, the coxinhas may become greasy. If too high, they may burn on the outside while remaining raw inside.

Baking Alternatives

Preheat oven to 400°F (200°C). Place coxinhas on a baking sheet lined with parchment paper. Brush lightly with olive oil or vegetable oil to promote browning.

Bake for 20-25 minutes, turning halfway through. They’re done when the exterior is golden and crispy. For extra crispiness, finish under the broiler for 1-2 minutes, watching carefully to prevent burning.

Baking offers a healthier alternative to deep frying, though the texture may be slightly different. It’s ideal for those looking to reduce oil consumption or prepare larger batches at once.

Serving and Presentation

Coxinha is typically served as an appetizer or party food. Its unique teardrop shape makes it an eye-catching addition to any spread.

Present coxinhas on a platter lined with a colorful garnish like fresh cilantro leaves. This adds visual appeal and complements the golden-brown exterior.

Serve coxinhas warm or at room temperature. They can be enjoyed on their own or paired with dipping sauces.

Popular accompaniments include:

• Lime wedges
• Hot sauce
• Chimichurri
• Spicy mayonnaise

For a casual setting, serve coxinhas in paper cones or small baskets. This allows guests to easily grab and enjoy while mingling.

At more formal events, plate individual coxinhas on small appetizer dishes with a dollop of sauce and herb garnish.

The crispy exterior and savory chicken filling create a delicious taste and satisfying texture contrast. Bite-sized versions are perfect for cocktail parties or as a pre-dinner snack.

Nutrition and Variations

Coxinhas offer a range of nutritional profiles and can be adapted to suit different dietary needs and preferences. Creative variations allow for exciting twists on the classic Brazilian snack.

Dietary Considerations

A typical chicken coxinha contains approximately 250-300 calories, 15-20 grams of protein, and 15-18 grams of fat. The breaded exterior contributes to its carbohydrate content, around 20-25 grams per serving. Sodium levels can be high, often exceeding 400mg per piece.

For health-conscious eaters, baked versions reduce fat content significantly. Whole wheat flour can boost fiber. Vegetarian options replace chicken with heart-healthy ingredients like mushrooms or lentils.

Those with gluten sensitivities can use alternative flours like rice or almond for the dough and coating.

Creative Twists on the Classic

Innovative chefs experiment with fillings beyond traditional shredded chicken. Seafood coxinhas feature salmon or crab meat. Cheese lovers enjoy versions stuffed with melty mozzarella or tangy goat cheese.

Gourmet variations incorporate truffle oil or sun-dried tomatoes. Spicy enthusiasts add jalapeños or sriracha to the filling. Sweet versions filled with Nutella or dulce de leche offer a dessert spin.

Size variations range from bite-sized mini coxinhas to larger, meal-sized portions. Some cooks shape them into different forms like rectangles or crescents for visual interest.

Frozen coxinhas provide convenient at-home preparation. Air fryer recipes offer a healthier alternative to deep-frying while maintaining the crispy exterior.

Tips and Tricks

When eating coxinha, hold it by the pointed end and take bites from the rounded side. This technique allows you to savor the crispy exterior and flavorful filling simultaneously.

For optimal enjoyment, serve coxinha warm. If reheating frozen coxinha, use an oven or air fryer to maintain crispiness. Avoid microwaving, as it can make the breading soggy.

Pair coxinha with a tangy dipping sauce like lime-infused mayonnaise or hot sauce for added flavor. The acidity complements the rich filling nicely.

To make homemade coxinha, use cold mashed potatoes in the dough for a lighter texture. When shaping, wet your hands slightly to prevent sticking.

For a twist on traditional recipes, experiment with different fillings like cheese, beef, or vegetarian options. Maintain the classic teardrop shape for authenticity.

Store leftover coxinha in an airtight container in the refrigerator. Reheat in an oven at 350°F (175°C) for 10-15 minutes to restore crispiness.

When breading coxinha, use one hand for wet ingredients and the other for dry to avoid clumping. This technique ensures an even coating.