Free-range chicken: cut the whole chicken into pieces and marinate it with onion, celery, carrot, garlic, salt, pepper and olive oil overnight.
The next day, heat a pan, add oil and brown the chicken. Remove.
In the same pan, brown the marinated vegetables (onions, celery, carrots and garlic).
Add the tomato paste and the golden chicken to the pan. Stir until boiling.
Transfer the mixture to the pressure cooker. After getting pressure, leave for 30 minutes.
Remove from the pressure cooker, remove the bones and cut the meat into small pieces.
Preparing the filling: in a pan, sauté the onion and garlic in annatto oil until lightly browned.
Add the chicken pieces and a little chicken broth.
Preparation of pasta: in a pan, place the chicken broth, the butter and the salt and let it boil.
When it boils, add the wheat flour, stirring constantly.
Cook the dough for 15 minutes on low heat.
Remove the dough and roll it out on a flat bench.
Let it rest for 4 minutes.
Knead the dough for 3 minutes.
Divide this dough in two, while working with one, let the other rest wrapped in cling film.
Finishing: for every 25g of dough add 20g of stuffing.
Open the dough in a slice, add the stuffing and close in the shape of a coxinha.
Dip the coxinha in the wheat flour.
Dip into the egg-milk mixture.
Let the oil heat up to 160°C and fry the coxinha for approximately 3 minutes.