Gluten-free chicken drumstick and cheese ball

The origin of chicken drumsticks is uncertain, but it is believed to have appeared in Brazil in the 19th century. Some people believe that coxinha was created by Portuguese immigrants who brought to Brazil the recipe for a similar dish called "coxinha de hen". Others believe that coxinha was created by French immigrants who brought to Brazil the recipe for a similar dish called "croquette de poulet".

Regardless of its origin, chicken coxinha quickly became one of the most popular snacks in Brazil. It is made with a shredded chicken filling, seasoned with salt, pepper, and other seasonings, and wrapped in a dough made from wheat flour, water, and salt. The coxinha is then fried or baked and served with sauce or mayonnaise.

Chicken drumsticks are a versatile dish that can be served as a snack or even as a main meal. It is a dish that suits all tastes, from children to adults.

Gluten-free chicken drumstick and cheese ball

 

Ingredients for the syrup and dough:                                      

2 coarsely chopped onions

1 cup chopped tomatoes, to taste

salt to taste

1 garlic clove, to taste

½ stalk of garlic

4 to 5 cups of wheat flour tea

2 tbsp. cornstarch (to taste for extra crunch)

1 tablespoon of oil

1 tsp. curry or sweet paprika

2 bone-in chicken breasts (you can use just 1 breast)

1 liter of water

coriander powder to taste

peppercorns to taste

1 bay leaf

 

Ingredients for the filling:

100 to 200 g of diced cheese

1 cup finely chopped tomato

1 cup finely chopped onion

1 chopped carrot

1 tablespoon paprika

1 tablespoon of oil

1 shredded chicken breast

½ cup of tomato sauce

Salt and black pepper to taste

½ tablespoon garlic paste

1 cup of water

Bread flour

3 beaten eggs

100 ml of water

1 pinch of salt

Dough preparation method:

In a pan, put a drizzle of oil, sear the breast on one side, then on the other, add the onion, stirring occasionally so it doesn't burn, add the carrot, tomato, garlic, coriander, pepper, leek, bay leaf, curry, salt, and water, and let it cook for approximately 1 hour. Turn off the heat, remove the chicken, and set aside, leaving the broth for the pasta. Mix the cornstarch with the rice flour, then add it to the broth, stirring until it comes off the pan.

How to prepare the stuffing:

In a pan, put the oil, the tomato, the onion, and the garlic, sauté, and add the shredded chicken, the salt, and the tomato sauce. Leave for another 15 minutes on the fire, and that's it.

Model the coxinha and the cheese ball:

Oil your hand, take a teaspoon full of dough, make a ball, flatten it, place the stuffing, join the edges, making a small bundle, and shape it until you form a coxinha. To model the cheese ball, make a flat ball, place the cheese cube, and roll it up until it forms a ball.

Mix the beaten eggs with the water and a pinch of salt. Dip the snacks in the beaten eggs in breadcrumbs or cornmeal. Ready!