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COXOVO: Stuffed egg-shaped drumstick
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Lana Serrano
@coisasdelana- Ingredients
- Recipe
- Cooked and shredded chicken breast or shredded vegetable meat1 unit(s)
- Olive oil2 tablespoon
- Chopped Onion1/1/2 unit(s)
- Finely chopped skinless tomatoes2 unit(s)
- Salt and pepper to taste
- Water1 cup
- Bay leaf1 unit(s)
- Butter2 tablespoon
- Wheat flour1 cup
- Pinch of salt to taste
- Can of green corn1 unit(s)
- Vegetable milk or vegetable broth1 cup
- Corn starch1 tablespoon
- Saffron1 coffee spoon
- Nutmeg1 coffee spoon
- DOUGH PREPARATION METHOD: In a pan, add the water (preferably the water that cooked the chicken), the two chicken stocks, the margarine, the salt and the coloring agent. Leave the mixture on the fire until it boils. After boiling, add the sifted flour and, with the help of a wooden spoon, keep stirring until the dough comes off the pan. Remove from heat and place on a smooth surface greased with margarine. Let it cool and knead the dough constantly so it doesn't form a crust.
- CHICKEN PREPARATION METHOD: In a pan with oil or olive oil, add the crushed garlic, chopped red pepper and chopped onion, fry everything until golden, add the cooked and shredded chicken breast and sauté for a few minutes. Add salt and coloring agent. Turn off the heat and add the chopped parsley, mix well and let it cool.
- HOW TO PREPARE CORN CREAM: Blend a can of green corn in a blender with ½ cup of water and strain. Then put in a pan with the vegetable stock, 1 cl corn starch soup, 1 cl butter soup, 1/2 grated onion, saffron, nutmeg, salt and black pepper to taste.
- MOUNTING: Spread some butter on your hands, take a portion of the dough (depending on the desired size of the coxinha), shape an Easter egg, use egg shapes if you want, with the help of your index finger, make a cavity in the pasta. To coat, mix the water and the whites, beat with the help of a fork for a few minutes, add the salt to the wheat flour and beat until the flour balls disappear. Pass the ready drumsticks through this mixture, remove the excess and pass through the wheat flour. After you finish breading the drumsticks, repeat the operation. Only after fried, put the cream of corn and shredded chicken on top.
- FRY: In a pan or deep pan, place enough oil to cover the thigh, let it heat up well (190º to 200º C) and fry it slowly so that the oil does not cool, which can cause the thigh to crack. Wait for it to brown well, drain and enjoy.
- After ready add the fillings and garnish with salad if you want.
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