Recipies

Порядок действий

Stock:
Cut the chicken and the onion into 4 pieces, bring to boil with 1.5 l of water, salt and white pepper, let simmer for another 50 minutes.

Then lift the chicken from the stock, remove the skin and bones from the flesh and press the meat into threads with a fork, then mix in the onion from the stock.

Sieve the remainder of the stock and set 1 litre of it aside for the dough.

Filling:
Finely dice the garlic and onion. Peel the tomato and remove the pips.

Brown the onion and garlic in the butter, then add the tomato and oregano and boil in the pan until the tomato is soft. Then add the chicken. Mix well and season with chives, parsley and maybe some salt.

Dough:
Boil the stock you set aside in a pot and then slowly add the flour, stirring quickly and continuously. Continue to simmer and stir quickly for another 10 minutes until the dough separates from the pot.

Preparation:
Let the dough cool down. Use the hand to flatten a portion (about one tbsp.) and form a shallow depression. Put some of the filling into the depression and securely close the dough around it (like you would a dumpling). Take care to maintain the shape of the Coxinha.

Roll in milk, bread with breadcrumbs (roll it in the crumbs) and then deep-fry in hot oil.

Results in approx. 15 balls