3 cups of water
1 green pepper
Chopped black olives
1 spring onion
2 spoonfuls of butter
3 cups of flour
Black pepper, cayenne pepper, garlic powder, salt, oil, milk, breadcrumbs
Place in a pressure cooker chicken, green pepper and leek, and cook with a strong flame until steam is released. Lower flame and leave for 20 minutes. Strain and set aside flaked chicken.
Put stock in a pot with 2 spoonfuls of butter and, when boiling, gradually add flour while stirring until it can no longer be kneaded. Place on a board and knead with hands, put into a bowl and cover.
Meanwhile, add chopped spring onion and green pepper in a frying pan with a little oil.
Fry lightly and add chicken.
Season with salt, black pepper, cayenne pepper and garlic powder.
Add fried tomato, ketchup and grated cheese.
Finally, add black olives.
Remove from flame and allow to cool.
Use hands to make little balls of dough, and fingers to make a hole in the centre.
Make it big enough for adding filling.
Close dough ball and shape into chicken wing.
Dip in milk and breadcrumbs.
Fry in very hot oil until brown.