If you are hungry right now and because of that you’ve chosen the tag “brazilian food” or if you just love or are curious about the flavours of Brazil, so this post is FOR YOU!🙂
I’d like to introduce you one of the most famous brazilian snacks: COXINHA!🙂 It’s part of a big list of “salgadinhos”(one more exemplo of diminutivos!). Roughly translated, “tasty little salty things” (tasty was my addition, because they’re really delicious), salgadinhos are indispensable at any children’s birthday bash, wedding or post-party munch fest and “coxinha” is so far the most famous But you also can find them anywhere: bus terminal, restaurants, bakaries, snackbars…If there is food being sold, so probably there is “coxinha”😛.
The name coxinha derives from the snack’s peculiar drop shape, mocking a chicken drumstick (which, in Portuguese, is curiously called “coxa” [= thigh] only when referring to chickens; the chicken thigh is called sobrecoxa…). The golden, crispy exterior of this salgadinho surrounds a layer of soft dough filled with lightly seasoned, moist shredded chicken (last month I’ve tried a variation of coxinha filled with salmon – O -M-G! – I totally recomend it, too!). Some people love to eat them dotting each bite with some good hot red pepper sauce.
We LOVE so much coxinhas that there is even a blog just about it: Soy Loco Por ti Coxinha (I’m crazy for you, coxinha!) It is in Spanish rather in Portuguese in homage to Caetano Veloso’s famous song “Soy Loco Por Ti, América!” The blog is the work of a group of coxinha enthusiasts and biologists fromUnifesp, the Federal University of São Paulo. It’s filled with coxinha lore and legend, and perhaps most interestingly, a complex and detailed evaluation of the coxinhas from a number of Brazilian bars and restaurants – all done with the goal of finding Brazil’s best coxinha.
So choose your and find you tasty wonderful COXINHA!😉
Do you want to try to make it yourself?? So of course we’re gonna share the recipe😉 Wash your hands and go for it!
Ingredients (Makes about 20 coxinhas)
- Chicken breast, boneless, skinless — 1 pound
- Water — 3 cups
- Salt — to season
- Oil — 2 tablespoons
- Onion, finely chopped — 1
- Tomato, seeded and chopped — 1 cup
- Cream cheese — 1/2 cup
- Flour — 2 cups
- Oil — 2 tablespoons
- Salt and pepper — to season
- Eggs, beaten — 2
- Fine breadcrumbs – 1 1/2 cups
- Oil for deep frying
- Heat the chicken breasts, water and salt in a large saucepan over medium-high flame. Bring to a boil, and then reduce heat to medium-low and simmer until the chicken is cooked through and tender, 20 to 30 minutes.
- Remove the chicken and reserve the poaching liquid. When the chicken is cool enough to handle, shred it with your fingers.
- Clean out the saucepan, and then add the oil and heat over medium-high flame. Saute the onion in the oil until translucent, 2 to 3 minutes. Then add the tomato and cook down for 2 or 3 minutes. Add the chicken, salt and pepper and continue to simmer until most of the liquid is cooked away. Remove from heat, stir in the cream cheese and adjust seasoning to taste.
- In another saucepan, mix 2 cups of the reserved broth with the flour, oil, salt and pepper and stir together until smooth. Then set the saucepan over medium flame and cook, stirring constantly, until the batter forms a smooth mass and pulls away from the sides of the pan. Chill the dough and chicken for at least an hour.
- Flatten a golf ball-sized piece of dough into a round. Place a tablespoon of the chicken filling in the middle of the round and bring the sides of the dough up to encase the filling. Shape the dough into a little drumstick. Repeat with the remaining dough and filling.
- Take a coxinha and dip it in the beaten egg and let the excess drip off. Then roll it in the breadcrumbs and set it on a baking sheet. Repeat with the remaining coxinhas.
- Deep fry the coxinhas in batches at 365°F until golden brown, 3 to 4 minutes. Serve hot.
- The type of cheese used for coxinhas in Brazil is called Catupiry and is similar to American cream cheese. Definitely use it if you can find it.
- Eliminate the tomatoes from the filling if you like.
- Add a squeeze of lime to the filling for extra flavor