Brazil

2 cups of wheat flour (curd) 2 cups of water (cooking the chicken) (curd) 2 chicken knorr 1 full spoon of margarine (soup)

Drumstick

1. Cozinhe um peito de frango com caldo de knorr, desfie.
2. Numa panela refogue o frango com temperos à gosto e reserve.
3. Coloque numa panela 2 copos da água do cozimento, 1 colher de margarina, derreta a margarina aos poucos vá colocando a farinha de trigo, mexa sem parar para não empelotar.
4. Deixe esfriar e modele na palma da mão coloque o recheio, passe no ovo e na farinha de rosca e frite.

1. Cook a chicken breast in knorr broth, shred.
2. In a pan, sauté the chicken with seasonings to taste and set aside.
3. Place 2 cups of the cooking water, 1 tablespoon of margarine in a pan, melt the margarine little by little, add the wheat flour, stir constantly to avoid lumps.
4. Let cool and shape in the palm of your hand, place the stuffing, pass the egg and breadcrumbs and fry.

Drumstick

Tags

Did you like this recipe?

You may also like