We can observe the variety of flavors for fillings and masses of coxinhas on the market. From the traditional chicken thigh, such as cod, sweets and even vegans. But today, the thing that weighed most in our choice was THE BEST COXINHA DO MUNDO, the traditional chicken thigh.

TEXTURE (False Bechamel)

- 1 liter of Water

- 6 tablespoons Wheat Flour

This recipe has been produced and tested for production both manually and on our machines. I'm sure you will love it!

Ingredients

PASTA

- 5.1 liters of Water

- 40g of Salt

- 50g Chicken Broth

- 150g of margarine 80% of lipid

- 3 kg of Wheat Flour

PACKING

- 1 kg of Flour

- 1 liter of Water

- 4 tablespoons corn starch

FILLING

- 2 liters of water

- 100ml of Oil

- 180g Crushed Onion

- 50g Crushed Garlic

- 2Kg Chicken Breast

- 15g of Salt

- 2g of Pepper of the Kingdom

- 20g of Coloral

- 25g Chicken Broth

Method of preparation:

PASTA:

* To prepare the pasta, put water, salt, chicken stock, margarine and boil in a pan.

* Add the wheat flour and cook well.

* Spread the mass evenly in a layer of approximately 3 cm on a stone surface, preferably.

* Cut the dough into large pieces.

* Turn the dough pieces every 20 minutes and repeat this operation until it reaches an ambient temperature.

FILLING:

* Put the water in a saucepan and cook the boneless and skinless chicken breast next to 10g of salt and 15g of chicken broth powder.

* After cooking the chicken, shred it.

* Heat the oil in a pan, add the onion and garlic and let it brown.

* Add the shredded chicken and season with the remaining salt and the chicken, pepper and color broth.

* Allow water to evaporate completely and remove from heat.

* Remove all remaining liquid from the pan.

TEXTURE:

* Mix the water and the flour and beat the mixture in the blender until obtaining a homogeneous texture.

* Take to the fire, being careful not to let stick to the bottom of the pan.

* Let cool and blend into the filling in small portions to achieve the desired consistency.

* Add this texture to the chicken stuffing in small portions until it reaches a soft texture in which when pressing the filling slide through your fingers.

Format your product.

PACKING

* Mix starch and water.

Pass your salty in the mixture.

* Pour your salted in the flour and fry in hot oil and you're done!

This recipe yields approximately 400 units of 20g