Brazil's favorite savory snack has noble origins and a day all its own: May 18th

Money can't buy happiness. But it can buy coxinha. Which is the same thing. Want something tastier than coxinha? Brazil's most beloved snack is of noble origin and has a day all its own: May 18th.

In the book “ History, Legends and Curiosities of Gastronomy ” written by  Roberta Malta Saldanha  ( Senac Publisher ), the researcher states that the coxinha originated in the city of Limeira – in the interior of São Paulo, at the Morro Azul Farm – owned by  Princess Isabel  and the  Count of Eu .  

One of the couple's sons lived there, and he ate only chicken legs. One day, foreseeing that there wouldn't be enough legs and the boy's fuss over the lack of thighs, the farm cook took the remaining chicken parts, boiled them, and then shredded them. Then she made a dough with flour and mashed potatoes, molded it into the shape of a leg, and fried it in lard.

Another urban legend claims that the coxinha as we know it today originated in greater São Paulo in the 11th century, as a cheaper substitute for the traditional chicken thighs that were sold at factory gates to workers.

It really gained fame in the 1950s, when it arrived in Rio de Janeiro and became the snack of the bohemian Carioca community.

And to keep your mouth watering, we're sharing the recipe for the incredible coxinha from   Viena,  a   chain with four decades of history. The recipe is part of the commemorative book " Vienna – Comida de Casa, Fora de Casa " by  DBA Books , with the delicious text by  Ignácio de Loyola Brandão .

Shredded Coxinha

Makes 25 medium units or 50 mini coxinha rolls

Mass:

• 450 grams of cooked and mashed potatoes
• 500 ml of chicken cooking broth
• 2 teaspoons of salt
• 2/3 cup milk
• 150 grams of butter
• 1 this
• 400 grams of wheat flour

Filling:

• 750 grams of chicken breast (01 large breast with bone)
• 1 teaspoon salt
• ¼ cup chopped parsley
• 6 cups of water
• 1 clove of minced garlic
• 2 teaspoons of oil
• 1 small onion, chopped
• 1 chopped tomato
• 2 tablespoons of butter
• ½ teaspoon black pepper
• 1 teaspoon chopped green onions
• 1 teaspoon chopped parsley
• 500 grams of Caputiry® (one box)

To bread:

• 3 eggs
• ½ cup of water
• 400 grams of breadcrumbs
• Frying oil

First, prepare the filling :   1.   In a saucepan, combine the chicken, salt, celery, and water.  2.  Cook over low heat until the chicken is tender.  3.   Remove the chicken, strain the broth, and set aside (you should have about 500 ml of broth).  4.  Shred the chicken and set aside.    5.  In a saucepan, brown the garlic and onion in the oil. Add the tomato and butter and cook for 5 minutes. Add the pepper, chives, parsley, shredded chicken, and Catupiry®.    6.  Stir well to combine, turn off the heat, and set aside.

Prepare the dough:  1.  Combine the chicken broth with the potato and add the salt, milk, butter, and egg. Stir well and cook over low heat.  2.  When it boils, add the flour all at once, stir quickly and vigorously, and cook, stirring constantly, until it pulls away from the pan. Place on a cooling rack.

Assembly:   1.  Divide the dough into 25 medium portions or 50 mini portions and spread them in the palm of your hand. Place a little of the filling in the center and shape into a coxinha.    2.   Dip the dough in beaten eggs and water, then in breadcrumbs to coat.   3.  Fry in batches in hot oil and drain on paper towels. Be careful not to burn.