Dish · brazilian
Coxinha
A cooked dough of flour and chicken broth is shaped into a teardrop around shredded chicken mixed with cream cheese, then breaded and deep-fried.
Where it comes from
Coxinha is traditionally traced to nineteenth-century Sao Paulo, in a story, likely apocryphal, about a sick prince who would eat only chicken thigh meat; the teardrop shape is said to recall a drumstick.
What cooks argue about
The main split is the shell: a soft, potato-like dough versus a firmer choux-style paste, and whether the filling gets bound with catupiry cheese or left drier with just broth.
Nobody has published a coxinha recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.