Time of preparation: 45 minutes
Chicken parts (drumsticks, thighs, breast chopped in cubes, pretty much whatever you want to add)
2 tbspoons of oil
salt
pepper
basil
(I always add a cube of chicken stock instead of the salt, but this is optional)
The dough:
1 egg
1 tbspoon of water
2 tbspoons of cachaça (a brazilian distilled beverage) or rum (blanco/white)
1 tbspoon of corn flour
2 1/2 tbspoons of flour
1 tspoon of baking soda
salt (a little bit)
optional: pepper, chives and parsley (I prefer to use it)
Chicken parts (drumsticks, thighs, breast chopped in cubes, pretty much whatever you want to add)
2 tbspoons of oil
salt
pepper
basil
(I always add a cube of chicken stock instead of the salt, but this is optional)
The dough:
1 egg
1 tbspoon of water
2 tbspoons of cachaça (a brazilian distilled beverage) or rum (blanco/white)
1 tbspoon of corn flour
2 1/2 tbspoons of flour
1 tspoon of baking soda
salt (a little bit)
optional: pepper, chives and parsley (I prefer to use it)
oil (enough to fry the chicken pieces)
Heat up the oil and cook the chicken in a similar fashion to the saffron chicken 30 minutes will do if you are using chicken parts with bones (drumsticks, for example) or 15 minutes if you are only cooking chicken breast.
Heat up the oil and cook the chicken in a similar fashion to the saffron chicken 30 minutes will do if you are using chicken parts with bones (drumsticks, for example) or 15 minutes if you are only cooking chicken breast.
Drain the sauce and let it cool down while you prepare the dough.
For the dough, just mix all the ingredients with a fork and you'll get a thick dough. One by one, cover the chicken pieces with the dough and fry it in medium heat for aproximately 3-5 min each side, or until golden.
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