Brazil

Pasta• 2 chicken broth tablets ⠀⠀• 1/2 cup (tea) of oil ⠀⠀• 3 cups (tea) of wheat flour ⠀⠀• Breadcrumbs for breading ⠀⠀• Oil for frying ⠀⠀

Stuffing• 1 skinless chicken breast ⠀⠀• 1 chopped onion ⠀⠀• 1 cup (tea) of chopped parsley ⠀⠀• Salt and pepper to taste.

chicken drumstick

Recheio: Coloque o peito de frango para cozinhar em uma panela com água e sal. Retire, escorra e deixe esfriar. A seguir, desfie bem e tempere com a cebola, a salsinha, o sal e a pimenta-do-reino. ⠀⠀⠀
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Massa: Leve ao fogo 3 xícaras (chá) de água, junte os tabletes de caldo de galinha e o óleo. Assim que ferver, adicione a farinha de trigo, de uma só vez, mexendo bem, e cozinhe até soltar da panela. Transfira a massa para uma superfície plana e amasse com o rolo de macarrão, até obter uma massa lisa. Pegue 1 porção de massa por vez e abra na mão, formando uma cavidade e coloque o recheio. Feche e molde a coxinha. Passe as coxinhas na farinha de rosca e frite em óleo bem quente ( o óleo deve cobrir as coxinhas), até dourar. Retire do fogo, escorra e coloque sobre papel toalha para retirar o excesso de óleo. ⠀

Stuffing: Put the chicken breast to cook in a pan with water and salt. Remove, drain and let cool. Then shred it well and season with the onion, parsley, salt and pepper. ⠀⠀⠀
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Pasta: Bring 3 cups of water to a boil, add the chicken broth tablets and the oil. As soon as it boils, add the wheat flour, all at once, stirring well, and cook until it releases from the pan. Transfer the dough to a flat surface and knead with a rolling pin until you have a smooth dough. Take 1 portion of dough at a time and open in your hand, forming a cavity and put the stuffing. Close and mold the coxinha. Pass the drumsticks in the breadcrumbs and fry in very hot oil (the oil should cover the drumsticks), until golden. Remove from heat, drain and place on paper towels to remove excess oil. ⠀

chicken drumstick

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