Coxinha Paulistana
A Taste of Brazil: The Coxinha Origin and History
Coxinha, a traditional Brazilian delicacy originating from São Paulo, often referred to as "Coxinha Paulistana," is a beloved street food with a rich history. The name "coxinha" translates to "little thigh," which is derived from its unique shape and filling. Traditionally, these crispy, deep-fried snacks are made with succulent chicken and a creamy dough encasing. This treat is said to have its roots in the São Paulo countryside during the 19th century, becoming increasingly popular in urban cafeterias and street markets over the years.
Ingredients for Coxinha Paulistana
To create this authentic Brazilian snack, gather the following ingredients. Click each ingredient to learn more about its role in the recipe.
- Chicken - 500g boneless and skinless
- Cream Cheese - 100g
- Butter - 2 tablespoons
- Onion - 1 medium, chopped
- Garlic - 2 cloves, minced
- Chicken Broth - 1 cup
- Flour - 2 cups
- Milk - 1 cup
- Salt and Pepper to taste
- Parsley - 2 tablespoons, chopped
- Breadcrumbs - 2 cups
- Eggs - 2, beaten
- Oil for frying
Preparation of Coxinha Paulistana
Preparing the Filling
Start by cooking the chicken in boiling water until it's fully cooked. Once done, shred the chicken finely and set aside. In a pan, melt butter and sauté the onion and garlic until they are golden brown. Add the shredded chicken and stir in cream cheese, chopped parsley, salt, and pepper. Mix well on low heat until all ingredients are combined. Let it cool.
Making the Dough
Combine chicken broth and milk in a pot and bring to a simmer. Add salt and pepper for seasoning. Slowly sift in the flour, stirring continuously until a smooth dough forms. Remove from heat and let it cool slightly before kneading it by hand until smooth and elastic.
Cooking the Coxinha
Assembling the Coxinha
Take a small portion of the dough, about the size of a golf ball, and flatten it in your palm. Place a teaspoon of the chicken filling in the center and shape the dough around it to form a teardrop shape, which resembles a chicken drumstick. Make sure to seal the edges well.
Breading and Frying
Dip each shaped coxinha in the beaten egg and then roll in breadcrumbs to fully coat. Heat the oil in a deep fryer or a large pan to 180°C (356°F). Carefully place the coxinhas in the hot oil and fry until golden brown, turning occasionally for even cooking. This will typically take about 5 minutes. Use a cooking timer if necessary. Once done, remove the coxinhas and place them on paper towels to remove any excess oil.
Enjoying Coxinha Paulistana
These delightful treats are best enjoyed warm, offering a wonderful combination of creamy, savory filling and crispy exterior. Serve them as appetizers at gatherings, or savor them as a snack paired with a refreshing drink. In Brazil, they are often enjoyed with a glass of cold "Guaraná" soda.
Storing and Freezing Tips
You can store leftover coxinhas in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked coxinhas on a baking sheet and freeze until solid. Then transfer them to a freezer bag. They can be fried directly from the freezer, just add a few more minutes to the frying time.