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Coxinha with cassava dough

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Coxinha with cassava dough

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Tempo de preparo

1 hour(s)


20 servings

Letícia Pacheco

  • Ingredients
  • Recipe
  • Wheat Flour700 g
  • Boiled cassava500 g
  • Chicken cooking water1/2 l
  • Salt1 dessert spoon
  • Margarine2 tablespoon
  • Chicken breast1 unit(s)
  • Diced seedless tomato1 unit(s)
  • Paprika1 tablespoon
  • Chopped green parsley1/2 cup
  • Chopped Onion1/2 cup
  • Milk1/2 l
  • Eggs2 unit(s)
  • Breadcrumbs200 g
  • Oil1 l
  1. For the stuffing: Cook the chicken breast and reserve the cooking water.
  2. Afterwards, shred the chicken well and add the paprika, the green smell, the tomato, the onion and the salt to taste.
  3. Cook the cassava and set aside
  4. Preparing the dough: In a large pan add the milk, the chicken cooking water, the margarine and salt to taste. With the fire low when this mixture starts to boil add the wheat flour little by little, mix well until the flour dissolves completely. The correct point is when the dough starts to come apart from the bottom of the pan.
  5. Grease a smooth surface with margarine to knead the dough together with the cooked cassava. After that, just stuff and shape the little drumsticks.
  6. Dip in egg whites and breadcrumbs
  7. Fry in hot oil until golden

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