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chicken drumstick

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chicken drumstick


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Tempo de preparo

40 min(s)


80 servings

Josyane Alves

  • Ingredients
  • Recipe
  • water6 cup
  • Chicken Broth tablets4 unit(s)
  • chicken breast1 kg
  • medium potatoes3 unit(s)
  • oil2 tablespoon
  • grated onion1 unit(s)
  • seedless tomatoes, in small cubes2 unit(s)
  • chopped green olives3 tablespoon
  • chopped parsley to taste
  • butter100 g
  • wheat flour5 cup
  • beaten eggs4 unit(s)
  • Wheat flour for breading5 cup
  1. Dough and Stuffing In a pan, place the water, 3 tablets of MAGGI Broth, the chicken breast, the potatoes and bring to the boil, stirring until the broth dissolves. Let it cook until soft.
  2. Reserve the cooking broth and squeeze the potatoes while still hot and reserve them. Shred the chicken.
  3. Add the shredded chicken, tomatoes and olives.
  4. Add remaining broth, half a cup (tea) of hot water and sauté well, until the broth dries up. Add the parsley, mix and let it cool.
  5. In a large pan, place the reserved broth - about 5 cups (tea), the squeezed potatoes and the butter and let it boil.
  6. Add the wheat flour all at once, stirring vigorously, until obtaining a homogeneous mass.
  7. Cook for a few more minutes, stirring constantly, until the pasta is well cooked and comes away from the bottom of the pan.
  8. Pour onto a surface and gently knead the dough until cool.
  9. Mounting Open small portions of the dough in the palm of your hand and fill.
  10. Model in the shape of drumsticks, pass them through the breadcrumbs, the beaten eggs and again the breadcrumbs.
  11. Fry them in hot oil, drain them on paper towels. serve.

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