Gluten-free thigh

Gluten-free thigh

Gluten-free thigh

Ingredients:

Filling:
– 400g chicken (breast, thigh and wrap)
– 2 liters of cooking water
– 1 clove of garlic pounded to cook the chicken
salt to taste
– oil or olive oil to taste (to braise)
– 1 chopped onion
– 1 tomato without skin and without seed
– 1 tablet or seasoning sachet
– 1 tablespoon chopped parsley

Pasta:
– 1 liter of chicken broth
– 1 tablespoon full of margarine or vegetable shortening
– salt and garlic crushed to taste
– 1 tablespoon chopped parsley
– 1/2 kg cooked and kneaded potato
– 450g cream rice
– 1 tablet or seasoning sachet
– cornmeal enough to bread

Method of preparation:

Filling:
Cook the chicken without the skin in the water with garlic and salt. Cool and shred the processor by pressing the key. Reserve 1 liter of the chicken stock for the batter. In a pan with the oil and olive oil, sauté the onion, the tomatoes, the garlic mashed with the salt and the seasoning ready. Turn off the heat, place the chopped parsley and stir.

Pasta:
In a saucepan, place the reserved broth, margarine (or vegetable fat), seasoning ready, garlic with salt, parsley, crumbly dressing and boil. Slowly add the cream of rice, stirring constantly until it comes out of the pan.
Put in a bowl and let it cool down a bit. Soak the dough.

Preparation of the Coxinhas:
Open the dough in the palm of your hand in a circle. Put some of the stuffing in the center of the dough, close and mold in the shape of the kitchen. Once ready, lightly dip the coxinhas in the water, pass through the cornmeal and fry in very hot oil, until the corn is slightly yellow.




Yield:
80 units.