Serves: 8
Total Calories: 208

1 large chicken, about 3 pounds
1 bay leaf
1 medium onion
1 teaspoon salt
1 clove minced garlic
1 chipped tomato (without skin or seeds)
1 tablespoon chopped parsley
5 large potatoes
1 egg beaten
2 1/2 cups flour
bread crumbs
oil to fry

Cook the chicken with the chopped onion, garlic salt and parsley and bay leaf. When tender, remove from broth and either add water or boil down to 1 cup. Save 1 tablespoon chopped onion to use later.

Peel the potatoes and boil until tender. Mash the potatoes. Beat the egg and add to the potatoes. Add 1/2 cup of the chicken broth to the mashed potato mixture and salt to taste. Add 2–3 cups of flour. It should look like bread dough. Set aside.

Remove the chicken from the bones and skin and cut the chicken meat into small pieces. Thicken the other 1/2 cup chicken broth with a little flour. Add the cut up chicken to make the filling.

Make the dough into small circles about 2 inches by 2 inch in diameter. Place a spoon full of filling on the circle and close and shape to look like a chicken leg. Roll in bread crumbs and deep fry. Insert decorated tooth pick into narrow end.

Nutritional Facts:

Serves: 8
Total Calories: 208
Calories from Fat: 5

More Recipes from the A Taste of Brazil Cookbook:
Little Pies (Empadinhas)
Little Pies - Ground Beef Filling
Little Pies- Chicken Filling
Little Pies- Cheese Filling
Little Pies- Shrimp Filling
Mock Chicken Legs (Coxinha de galinha)
Cod Fish Croquette (Bolinho de bacalhau)
Cheese Croquette (Bolinho de queijo)
Meat Croquette (Croquete de carne cozida)
Meat Turnovers (Pastéis)
Fried Prawns (Camarão frito)
Melon with Ham (Melão com presunto)
Fresh Figs with Ham (Figos frescos com presunto)