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Easy and delicious casserole
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
50 min(s)
10 servings
Caroline Oliveira
@casinhadacarol30- Ingredients
- Recipe
- Chicken breast (receheio)1 unit(s)
- Chicken broth (stuffing)1 unit(s)
- Chopped onion (stuffing)1/2 unit(s)
- Minced garlic (stuffing)2 unit(s)
- Green smell (stuffing) to taste
- Tomato sauce (stuffing)3 tablespoon
- Salt (stuffing) to taste
- Wheat flour (dough)2 cup
- Water (dough)2 cup
- Chicken broth (pasta)2 unit(s)
- Margarine (dough)1 tablespoon
- Wheat flour (for breading)1 cup
- Breadcrumbs (for breading)1 cup
- Milk (for breading)2 cup
- Egg (for breading)1 unit(s)
- Oil (for preparing dough/stuffing and frying) to taste
- Prepare the stuffing: In the pressure cooker, place the chicken breast and cook for about 20 minutes. Unwrap and reserve.
- In a pan, place the onion and let it sauté until translucent.
- Add the garlic and stir until browned. Be careful not to burn it, as it will make the recipe bitter.
- After that, add the chicken broth.
- Add the shredded chicken and sauté a little.
- Add the tomato sauce and the green smell.
- Adjust the salt and set aside.
- Prepare the dough: In a pan, put a thread of oil, the chicken broth and let it sauté.
- Add water and margarine and bring to a boil.
- Once the water is bubbling, add the flour all at once and stir constantly until it forms a ball and leaves the pan. Reserve.
- Your coxinha is almost ready! Now just model and fry!!
- Model the thighs.
- Mix the egg and milk and beat lightly, just to combine. If you like, add a pinch of salt.
- Pass the coxinhas through the wheat flour.
- Then pass them in the egg and milk mixture.
- And finally, in the breadcrumbs.
- Fry next!!! Bon appetite and good cup!!!
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