Image générée par IA
Crisp, golden Brazilian chicken croquettes with a tender, savory filling wrapped in a soft, stock-enriched dough. Each coxinha is shaped into the traditional teardrop before frying.
Image générée par IA
Image générée par IA
Cooking the chicken in seasoned stock builds flavor twice: the stock enriches the dough, while the shredded meat stays moist when folded with cream cheese. A chilled filling and a properly sealed shell create a crisp exterior with a creamy center.
Cool completely, then refrigerate in an airtight container for up to 3 days. For longer storage, freeze breaded, uncooked coxinha on a tray and transfer to a freezer bag for up to 2 months.
Reheat refrigerated coxinha in a 200°C oven or air fryer for 8 to 12 minutes until hot and crisp. Fry frozen coxinha directly from frozen at 170°C to 175°C until deeply golden and hot throughout; do not thaw first.
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