Coxinha Especial São Paulo

Introduction to Coxinha Especial

Coxinha is a beloved Brazilian street food, originating from São Paulo, a city known for its vibrant culture and culinary diversity. The word ‘coxinha’ literally translates to ‘little drumstick,’ aptly describing the shape of this delicious, deep-fried treat. The dish is traditionally filled with chicken, but the São Paulo variation, the Coxinha Especial, elevates this classic by incorporating a rich filling of cream cheese, carrots, and spices, resulting in a mouth-watering delight that's perfect for any occasion.

Historical Background

The history of Coxinha dates back to the late 19th century. It is said to have been created in São Paulo by a clever chef who sought to feed the cravings of a royal child who loved chicken drumsticks. Over time, coxinha became a staple among Brazilian street vendors and gained immense popularity across the nation. The variations we see today, such as Coxinha Especial, showcase the evolution of this iconic snack.

Ingredients

• Chicken - 500g, shredded
• Water - 1 liter
• Cream cheese - 150g
• Onion - 1, finely chopped
• Garlic - 3 cloves, minced
• Carrots - 2, grated
• Flour - 2 cups
• Butter - 2 tablespoons
• Olive oil - 2 tablespoons
• Parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Bread crumbs - for coating
• Eggs - 2, beaten
• Vegetable oil - for frying

Preparation

Preparing the Chicken Filling

Start by boiling the chicken in a pot with water until it is fully cooked. Once cooked, shred the chicken and set it aside. In a pan, heat olive oil and sauté the onion until translucent. Add the garlic and stir for a minute. Combine the shredded chicken with the sautéed onion and garlic, add grated carrots, and mix in the cream cheese. Season with salt, black pepper, and parsley. Stir well until all ingredients are combined and set the mixture aside to cool.

Making the Dough

In a large pot, bring the water, butter, and a pinch of salt to a boil. Gradually add the flour, stirring continuously to prevent lumps from forming. Cook the mixture over low heat until it turns into a smooth, consistent dough and pulls away easily from the sides of the pot. Remove the dough from heat and let it cool slightly.

Shaping and Frying

Forming the Coxinha

Once the dough is cool to the touch, take a small portion and flatten it in your palm, creating a small indentation in the center. Fill this indentation with a spoonful of the chicken mixture. Carefully shape the dough around the filling, forming it into a pear or drumstick shape, ensuring the filling is completely enclosed.

Coating and Frying

Prepare two separate bowls: one with the beaten eggs, and the other with bread crumbs. Dip each shaped coxinha into the egg mixture, then coat it with bread crumbs, ensuring it’s well-covered. Heat a pan with enough vegetable oil for deep-frying. Once the oil is hot, carefully place the coxinhas in the pan. Fry them until golden brown and crispy. Make sure to use a cooking timer to monitor the frying process, ensuring that each coxinha is cooked perfectly.

Serving and Enjoyment

Remove the fried coxinha from the oil and drain on paper towels to remove any excess oil. Serve them hot with your choice of dipping sauces, such as a spicy sriracha or a classic garlic aioli. Coxinha Especial São Paulo is best enjoyed while fresh and crispy. It is a perfect pairing with a cold beverage and best shared with friends and family as a delightful snack or appetizer. This irresistible treat is sure to leave everyone craving for more!