Chicken Filling Rolls

Bring all broth ingredients to a boil

When it starts boiling, reduce heat, cover and cook for 50 minutes or until chicken is tender

Remove chicken pieces with a slotted spoon

Peel off skin and remove bones and shred the meat

Add minced onion

Strain the broth through a fine-mesh sieve and reserve 2 liters (you will use it to prepare the dough)

Fry garlic and onion in butter until soft

Add tomato, oregano, and cilantro and cook, stirring occasionally, until tomato starts to break down

Add shredded chicken and season

Simmer quickly and add parsley

Prepare the dough: place reserved broth in a large saucepan

Bring to a boil, then add flour, one at a time, spreading it evenly over the surface of the broth while stirring vigorously with a wooden spoon

Cook over medium heat for 10 minutes or until dough comes away from the sides of the pan

Let cool, covered with plastic wrap, to prevent crust formation

To shape the rolls, use 1 and 1/2 tablespoons of dough, grease hands with oil and form a ball

Make an indentation in center and add 1 tablespoon of prepared filling

Close by forming the roll's proper shape

Then dip in milk and then in breadcrumbs

This way they won't open when fried (placing one next to the other on a baking sheet)

Place enough oil to cover a large frying pan with a high edge

Heat over medium heat, then fry rolls, 3 at a time, until golden brown all over

Avoid continuous stirring to prevent them from bursting

Make 60 rolls

Obs: You can freeze the rolls without frying

When serving, just fry frozen rolls

100 calories per unit.