Coxinha

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Coxinha
Coxinha.jpg
The typical look of a Brazilian coxinha. It is eaten in a large variety of sizes.
Place of origin
Brazil
Region or state
São Paulo
Main ingredients
Meat (sometimes soy meat), flour
Cookbook:Coxinha  Coxinha
 
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Coxinha
Coxinha.jpg
The typical look of a Brazilian coxinha. It is eaten in a large variety of sizes.
Place of origin
Brazil
Region or state
São Paulo
Main ingredients
Meat (sometimes soy meat), flour
Cookbook:Coxinha  Coxinha

The coxinha (Portuguese: [koˈʃĩɲɐ], little chicken thigh) is a popular food in many countries in South America consisting of chopped or shredded chicken meat fried in batter, molded into a shape resembling a chicken leg.

History[edit]

Coxinhas were originally made with a chicken thigh, which its traditional shape is meant to resemble. In its modern processed form it may have originated in São Paulo in the 19th century.[1]

In the book Stories & Recipes, Nadir Cavazin says that the son of Princess Isabel of Brazil (1846-1921) and the Count D'Eu, a child who lived in seclusion for having mental problems had a favorite dish, chicken, but only ate the thigh. One day, not having enough thigh, the cook decided to turn a whole chicken into thighs, shredding it and making the filling for a flour dough shaped into a drumstick. The child endorsed the results. Empress Teresa Cristina, when she was visiting him, could not resist the tasty delicacy; she liked it so much she requested that the master of the imperial kitchen learn how to prepare the snack. So coxinha won over the nobility and became history.[citation needed]

Preparation[edit]

The coxinha is based on dough made with wheat flour and chicken broth, which is filled with spiced chicken meat. The filling consists of chicken, and tomato sauce, onion, parsley and scallions (and occasional catupiry cheese), that is coated in wheat flour – variants including potato or manioc are also commonly sold – batter, and deep fried. It is shaped to roughly resemble a chicken leg. The dough used to coat the filling is often prepared with the broth of the chicken, enhancing the flavor of the coating.

Medium-sized coxinha before frying.

Variations[edit]

Different variations of the original are becoming more prevalent today – for example, the coxinha mineira, for which the filling includes maize, so named because maize is deemed a culinary tradition in the state of Minas Gerais, as well as areas where the caipira and sertanejo dialects are spoken. Cheese coxinhas are also very common in snack bars. To mark the cheese coxinhas they usually have a toothpick where the bone would be in a chicken coxinha.

Other unconventional ingredients, generally used for home-made coxinhas made by aficionados, include peas, chopped button mushrooms, palmheart, carrot, as well whole-wheat flour batter or even a vegetarian version of either textured vegetable protein (soy meat) or falafel with appropriate seasonings so its taste resembles a traditional coxinha more closely . Nevertheless, these variants are rarely to be found in snack bars.

Related foods[edit]

Coxinha literally means "little thigh", and it is how deep fried chicken legs are informally named in Brazil (coxa frita means a deep fried chicken leg, while sobrecoxa frita stands for a deep fried upper drumstick; It is not uncommon for people having a strong preference for certain poultry cuts over others). Battered and deep fried chicken breast pieces, for example, are generally called by a name of English influence, nugget.

See also[edit]

References[edit]

External links[edit]