Gluten-free thighs: light, healthy and made with potatoes

Prepare gluten-free thighs with the potato mixture. Perfect for those looking for lighter and healthier alternatives

A leg with potato pasta, healthier: gluten-free and baked.

Recipe for 2 people.

Gluten-free, Gluten-free and Lactose-free, Lactose-free

Preparation: 01:45 + cooking or frying time

Interval: 00:00

TOOLS

1 cutting board(s), 3 bowls, 1 auxiliary bowl or plate, 1 juicer (or large strainer), 1 baking tray(s) (or more), 1 deep frying pan or skillet (optional), 1 spatula (S)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients for the potato leg dough – gluten-free (for ravioli and other savory snacks):

– 2 cups cooked and juiced monalisa potatoes

– 1 unit of beaten egg

– salt to taste (pinch)

– 1/2 cup(s) gluten-free flour blend or enough to knead the dough

Ingredients Cooked chicken filling for coxinha:

– 2 cup(s) shredded cooked chicken breast (sous vide) (or homemade cooked chicken breast)

– lemon to taste to season the chicken (optional)

– salt to taste (optional)

– pepper to taste (optional) ^w

– oil to taste for sautéing (or olive oil)

– 1/2 onion(s), chopped

– 1/2 clove of minced garlic

– 1/2 unit of finger-de-moça pepper, seedless, chopped

– 1 tomato, skinned and seeded, chopped

– chopped parsley to taste

Baked Milanese ingredients (gluten-free mix):

– 1/4 cup(s) gluten-free flour blend

– 1 unit of egg, diluted in a little filtered water

– salt to taste

– pepper to taste (optional) ^w

– 1/4 tablespoon(s) of paprika ^w

– 1/2 cup(s) cassava flour or enough for breading.

– oil to taste

Ingredients TO ACCOMPANY (OPTIONAL)

– pepper sauce to taste (optional)
^w

PREPARATION:

1. This recipe (2 people) makes 8 large snacks (100g) per 2 servings and can be frozen.
2. If you don’t have cooked and shredded chicken, season and cook the chicken. Rub the chicken breast with lemon, season with a little salt and pepper and place in a pressure cooker with water (enough to cover). Cover and cook for 20 minutes after coming to pressure.
3. Cook the potatoes (see preparation).
4. Take the pressure off the pan, open it and shred the chicken with a fork.
5. Boil water in a pan, make an Drain them, rinse them in cold water, remove the skin and seeds and cut them into cubes. Book.
6. Set aside the other utensils and ingredients for the recipe.

PREPARATION:

Potatoes – Cook in the MICROWAVE (do this step before starting pre-preparation):

1. Pierce the potatoes with a fork and place them in a transparent plastic bag.
2. Poke holes in the bag and place it on a microwave-safe plate.
3. Microwave on high power for 10 minutes or until soft when touched with a fork.
4. In the meantime, continue pre-preparation – point 4.

Potatoes – Cooking in the Microwave

1. Check the doneness of the potatoes.
2. If they are soft, remove them from the microwave and let them cool.

Clean and squeeze the potatoes:

1. Remove the peel from the potatoes (optional step), if you prefer you can also squeeze them with the peel.
2. Squeeze them into a bowl, passing them through a potato masher or a large sieve.
3. Cool slightly in the refrigerator for at least 15 minutes.
4. In the meantime, continue preparing the chicken filling.

Chicken stuffing (with cooked or already prepared chicken breast):

1. In a pan, add a drizzle of oil or olive oil and heat it.
2. Fry the chopped onion, garlic and chilli until the onion softens.
3. Then add the tomato(s) cut without skin and seeds, fry until cooked and wilted.
4. Add the pre-cooked and chopped chicken breast, mix well.
5. Season with salt (optional) and pepper (optional).
6. If it’s dry, add a little filtered water to moisten it.
7. Leave to brown for a few minutes, in the meantime wash and chop the parsley. Pat dry with paper towels and add to chicken filling to finish.
8. Turn off the heat, let cool and set aside.

Potato coxinha – gluten-free (also used for dumplings and other savory snacks) – PASTA

1. With the potatoes cold, open a well in the bowl and add the beaten egg(s).
2. Season with salt and mix the mixture well.
3. Finally add half the gluten-free flour mix.
4. Mix well with your hands until a homogeneous mixture is formed.
5. Check if the dough forms a ball that comes away from your hands.
6. If necessary, add the rest of the gluten-free flour mix, little at a time.

Potato coxinha – gluten-free (also used for ravioli and other savory snacks) – MODEL:

1. Divide the dough into balls of 65 g each, 1.5 the size of a ping pong ball.
2. Flour the counter and your hands.
3. Take a ball and flatten it, forming a circle of about 8 cm.
4. Place 1 dessert spoon of the filling in the center of the dough, or just enough so that they are well filled, but without excess so as not to make shaping difficult.
5. Form the thighs: first close them in half, glue the ends well and then form a ball and thin the tip, giving the characteristic thigh shape.
6. Dip the salt in a little gluten-free flour – a thin layer is enough.
7. Arrange on a serving plate sprinkled with a gluten-free flour mix.
8. Repeat the previous processes until you use up all the dough and give it the final shape.

Potato coxinha – gluten-free (also used for ravioli and other savory snacks) – Breading:

1. Place the finely toasted cassava flour in a bowl and mix it with the paprika.
2. Stir to combine well. Check if the color is very “golden” or even “reddish”.
3. In another bowl, place the egg(s) and whisk. Dilute with a little water.
4. If necessary, sprinkle a little more gluten-free flour mix over the snacks.
5. Dip in the beaten egg(s) and then in the toasted cassava flour with paprika.
6. At the end of this step, you can continue the process – frying or roasting – or freeze them to use them on another occasion (to freeze them, arrange them without overlapping them, on a baking tray covered with transparent film).

Potato Coxinha (also used for ravioli and other savory snacks) – Frying:

1. Heat a skillet or deep frying pan with enough oil to fry the savory appetizers, in small quantities, by immersion.
2. If you have a thermometer, wait until the oil reaches 180°C if prepared fresh or 200°C if frozen.
3. Dip the gnocchi in the hot oil, fry them and brown them on all sides until they are golden.
4. For frozen snacks, leave a little more time because they must remain warm inside.

Potato coxinha – gluten-free (also used for ravioli and other savory snacks) – Bake:

1. Preheat the oven to 200°C.
2. Meanwhile, place the snacks in the freezer to keep them cold.
3. Transfer the snacks to baking sheets greased with olive oil or lined with baking paper.
4. On each of them put a drizzle of oil.
5. Cook the snacks for 15 minutes, remove from the oven, increase the temperature to 220°C and turn them to brown on the other side.
6. Remove them when they are golden brown all over the surface – estimated time 5 to 10 minutes.
7. For already frozen snacks, start cooking in a preheated oven at 180°C for 10 minutes – defrosting time, then increase to 200°C and follow the other previous steps, finishing at 220°C, until they are golden brown and with a crispy crust on all sides.

FINALIZATION AND ASSEMBLY:

1. Distribute the gluten-free potato legs on a serving plate and decorate as desired.
2. Serve with pepper sauce (optional).

c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.