Coxinha Paulista

Background and History

Coxinha Paulista is a beloved Brazilian street food with historical roots tracing back to the São Paulo region. This savory snack resembles a chicken drumstick and is said to have originated in the colonial period of Brazil. It combines a rich history of culinary innovation with deep cultural significance. Coxinhas were traditionally prepared with leftover chicken and wheat flour dough, reflecting a resourceful use of ingredients. They became popular as an affordable and satisfying meal for the working class, eventually becoming a staple at parties and gatherings throughout Brazil.

Today, Coxinha Paulista has transcended its humble origins to become a symbol of Brazilian cuisine. While traditionally filled with shredded chicken, modern variations include diverse fillings like cheese, beef, and even vegetarian options. Despite these variations, the classic chicken coxinha remains a favorite among locals and travelers alike.

Ingredients

• 2 chicken breasts
• 4 cups chicken broth
• 1 potato, peeled and quartered
• 2 tablespoons butter
• 2 cups flour
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup parsley, chopped
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup cream cheese
• 2 eggs, beaten
• 2 cups breadcrumbs
• Oil for frying

Preparation

Step 1: Preparing the Filling

Begin by cooking the chicken breasts in the chicken broth until they are fully cooked and tender. Set the chicken aside and retain the broth to use in the dough. Once the chicken has cooled, shred it into fine pieces using a fork or your fingers.

Step 2: Making the Dough

In the retained chicken broth, add the potato and let it cook until tender. Once cooked, mash the potato and return it to the broth. Melt the butter in a large saucepan and add the onion and garlic, sautéing until they become translucent. Add the broth and mashed potato mix to the pan.

Gradually, stir in the flour until the mixture forms a smooth dough. Cook the dough on low heat for about 10 minutes, stirring continuously to prevent sticking.

Step 3: Assembling the Coxinha

Mix the shredded chicken with cream cheese, chopped parsley, salt, and pepper. Take a small portion of dough and flatten it in your palm. Place a spoonful of the prepared chicken mixture into the center of the dough, and carefully mold it into a teardrop shape, ensuring the filling is completely sealed within the dough.

Cooking Process

Step 4: Frying the Coxinha

• Take each formed coxinha and dip it into the beaten eggs, ensuring a complete coat.
• Roll the coxinha in a dish of breadcrumbs.
• Heat oil in a deep-fryer or large skillet to 350°F (175°C).
• Fry the coxinhas in small batches, allowing them to become golden brown and crispy, which should take about 5-7 minutes per batch.
• Remove and drain on a paper towel-lined plate.

For optimal results, consider using a cooking timer when frying to ensure consistency.

Enjoying the Meal

Coxinha Paulista is best enjoyed fresh and hot, served as an appetizer or a party snack. Pair these delicious morsels with a variety of Brazilian-themed dipping sauces, such as spicy ketchup or garlic aioli, to enhance the flavor. Accompany your coxinhas with a chilled glass of Caipirinha, Brazil's national cocktail, to transport your taste buds straight to São Paulo.