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chicken drumstick

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chicken drumstick


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Tempo de preparo

60 min(s)


120 servings

Juliana Ribeiro

  • Ingredients
  • Recipe
  • Chicken breast1 kg
  • Sifted Wheat Flour1 kg
  • Margarine100 g
  • Chicken broth1 l
  • Onion1 unit(s)
  • Tomato1 unit(s)
  • Pepper1 unit(s)
  • Chicken bouillon cube2 unit(s)
  • Oil2 tablespoon
  • Green Smell to taste
  • Colorau to taste
  1. For the filling: In a pressure cooker put half of the seasonings (onion, tomato, pepper. Add half a tablespoon of salt, the chicken breast and mix everything. Add 1 liter of boiling water. Cover the pan and let it cook for 15 minutes, count the time when the steam starts to come out. Open the pan, remove the chicken breasts and reserve the broth. Wait for them to cool and shred them. Place 2 tablespoons of oil in another pan and add half a chopped onion. Fry it and add the shredded chicken, put the rest of the seasonings (tomato, pepper and paprika) the green smell only add when you turn off the fire. If necessary, adjust the salt. Mix well and your filling is ready.
  2. For mass: In a very large pan put the butter, the chopped onion. Add the liter of broth where the chicken was cooked, if necessary, top up with water. Add the chicken stock cubes and 1/2 tablespoon of salt. Let it boil and when it is boiling add the sifted wheat flour all at once. Mix well and let it cook until it leaves the bottom of the pan. Continue stirring and then remove from the pan and place on a marble table greased with margarine. Cover with a cloth so that the dough does not dry out and wait for it to warm. When it's lukewarm, knead it very well.
  3. For assembly: Spread some butter on your hands, take a portion of the dough (depending on the desired size of the coxinha), form a ball and with the help of your index finger, make a cavity in the dough. Place a portion of the stuffing and close by pinching the mouth of the cavity with the inside of your thumb and forefinger.
  4. To bread: Place 250 ml of milk in a bowl and with a fork pass the drumsticks in the milk and coat in the breadcrumbs. Remove excess breadcrumbs and arrange them on a platter.
  5. To fry: In a pan or deep pan, put enough oil to cover the drumstick, let it heat up well (190º to 200º C) and fry the drumsticks little by little so that the oil does not cool, which can cause the drumsticks to crack. Wait for it to brown well, drain and enjoy.

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