INGREDIENTS:
1 kg
preferably stewing meat lizard queen
1 medium onion, sweet pepper 4 3 cloves garlic, chopped cilantro to taste Paprika ½
3 ripe tomatoes 1 tablespoon capers
crushed PREPARATION:
Cut meat into small pieces. Bring to a frying pan with oil and when hot place the meat, trying not to put it all at once to brown well on all sides and place in a pot for cooking. In the same oil to the pan and pour the onion, pepper, garlic, tomatoes and paprika all finely chopped sauté until golden. Then
agrégueselos to meat.
Cover the pot and simmer very slowly for 30 minutes. Then add capers and correct the time, taking into account the salt of the capers, cover again and cook until meat is just right, adding a little water if necessary. At the end add the cilantro and Sir
CHICKEN GREAVES
INGREDIENTS:
1 Chicken 1 1 / 2 kg 1 / 4 teaspoon pepper 6 tablespoons salsa
China (soy)
2 or 3 cups of oil itself frying 1 / 3 cup lemon juice 2 cups flour
1 / 2 teaspoon salt 2 teaspoons paprika
(paprika) 1 1 / 2 teaspoon salt PREPARATION :
Wash and dry chicken and cut them into small pieces.
Mix lemon juice, salsa china and 1 1 / 2 teaspoon salt. Marinate chicken in this mixture for at least 1 / 2 hour, stirring well from time to time. Mix flour, pepper, paprika and 1 / 2 teaspoon salt in a plastic bag.
be throwing in the bag of chicken parts (a few at a time) and shake the sealed bag that parts are well floured. Go
throwing the pieces into hot oil by a bit by shaking off excess flour (do not take many meetings to the pan to prevent the oil cools.)
Fry until golden and crisp. Serve with lime green wheels.
CHICKEN KIEV
INGREDIENTS:
4 fillets of skinless chicken breasts 200 grams of butter
skin of half a lemon, grated
1 tablespoon lemon juice Salt and pepper 1 tablespoon chopped parsley
3 cloves garlic, peeled and crushed
1 / 4 cup all-purpose flour 1 egg, beaten 1 cup bread crumbs
PREPARATION:
we ask the butcher to cut the chicken breasts to Milan and that strikes a little weight so that it is the same thickness on its surface.
with butter, lemon rind, juice, salt and pepper, garlic and parsley, it becomes a paste that is spread over a sheet of plastic wrap, forming a roll. This is deposited in the fridge until very hard.
compact paste and cut into 4 pieces, each of which is placed on a chicken breast. Finally, fold in the ends or rolled. To give strength to each portion, it is crossed with a toothpick. Season with salt and a little garlic powder.
For the batter chicken passes the flour, then egg and finally in bread crumbs, so that the breading is as perfect as possible. Fry until the chicken, it must be refrigerated.
When oil is hot, place the chicken is to fry until well browned, were served with steamed asparagus and then fries sautéed and
CHICKEN CASSEROLE
INGREDIENTS:
¼ cup butter
1 1 ½ kilos chicken cut into quarters or 4 pieces
2 onions chopped 2 cloves garlic, crushed
4 cups of beer
½ cup flour
2 cups chopped mushrooms sliced \u200b\u200b2 tbsp. puree tomato
1 bay leaf
Salt and pepper (to taste) PREPARATION:
1. Melt butter in a casserole dish and add the chicken pieces, onions and garlic and fry until chicken pieces are browned on all sides. Meanwhile, bring to a boil the beer until reduced to 2 ½ cups.
2. Sprinkle the flour over the chicken pieces and cook, stirring, for 1 minute.
3. Pour over warm beer, boil and remove foam. Kitchen over low heat for 10 minutes.
4. A
then add the mushrooms, tomato puree, bay leaf, salt and pepper to taste. Leave on low heat for 1 hour or until chicken is cooked.
5. Remove the bay leaf, and rectifies the seasoning before serving, garnished with parsley.
Garnish: chopped parsley.
NUMBER IN SALSA VERDE
INGREDIENTS:
2 grouper fillets 250 grs. each 2 cups fish stock 2 cloves garlic
2 boiled eggs 1 onion 4 tablespoons finely chopped parsley
1 tablespoon cornstarch 2 cloves garlic
1 cup white wine 1 cup olive oil
4 fresh asparagus Salt
black pepper to taste 1 cup peas
PREPARATION:
Heat a skillet with butter and olive oil in it sauté a little onion, minced garlic and sliced \u200b\u200bmushrooms cook for a few minutes and add white wine, let reduce a little then .
Place fish fillets previously seasoned with adobo and cook for 3 to 4 minutes per side.
Then add the fish stock, bring to a boil and add a little cornstarch dissolved in white wine, ensuring that no coarse crumbs to thicken the sauce.
Finally place the parsley and asparagus tips, cover and simmer until asparagus is tender, correct the seasoning with salt and pepper and then place the peas.
Serve each fillet on a plate, spray it over the green sauce and chopped hard-boiled eggs.
steak HORSE
If you are looking for the performance of the meat, this dish will serve you and that you accompany it with a caper chicken (or rooster, do not know yet ) having a large protein, the perfect complement.
INGREDIENTS:
4 bottom round steak 4 eggs 1
julienned red pepper 1 onion, cut into julienne
1 ripe tomato garlic powder Salt
oil and butter PREPARATION:
1. In a pan with some oil that is grossly hot, sauté onion him, he will pepper and tomato until they soften it up and become golden brown.
2. Then you add a little salt. As you wish.
3. Apart and in another pan with a little oil and butter to brown put your steak seasoned with salt and garlic powder on both sides.
4. To serve place the steak on the plate, a fried egg on top and above all a bit of sauce, my mouth waters, serve with white rice and sliced. This dish is not normal.
CHICKEN CURRY
INGREDIENTS:
1 kilo chopped chicken 80 ml. oil 1 medium onion 2 cloves garlic
4 sweet peppers 4 tbsp.
almond flour 2 tablespoons curry powder
ounces of coconut milk or coconut cream ½ cup cilantro
The zest of ½ lemon 3 hard boiled eggs 2 tbsp. 1 lemon almond
PREPARATION:
1. Cut the chicken into cubes and Doral in hot oil, remove them and keep them warm in the oven. 2. Pica until reduced to almost a paste of onion, sweet pepper and garlic paste fry until golden, add curry powder and cook for 3 minutes.
3. Stirring, return the chicken to the pan with a cup of water to cover partially and simmer for 25 minutes until meat is tender, turning during cooking. 4. Add coconut cream and eggs quartered, stir until heated through. Finally add the grated rind of half a lemon Just before serving, pass it to a platter and garnish with toasted almonds, a few sprigs of cilantro and lemon wedges.
The flavor of this dish is to prove you lie ... remember me. Enjoy!
FRIED FISH CREOLE
INGREDIENTS:
Parguito 4 whole wheat flour
lemon garlic salt plenty of oil for frying
PREPARATION: Parguito well is cleaned inside and out, with a sharp knife will make 4 incisions on each side of Parguito, season with garlic salt and light sure that the marinade into all cavities. Let stand for ½ hour. It passes through the flour and the excess is eliminated. To get hot skillet with oil and fry the fish until brown and crispy leave. Oil is removed and transferred to a napkin to remove excess oil, served with a salad and lemon wedges garnish.
CHICKEN WITH CREAM CHEESE
INGREDIENTS:
4 boneless chicken breasts 1 cup cream
150 g cream cheese 1 teaspoon tarragon
mustard 1 teaspoon butter 30 grams of salt
and pepper
PREPARATION:
Salt and pepper the chicken breasts and saute in margarine. Then take them to a Pyrex.
addition, beat cream with cheese, tarragon and mustard
. Add salt and pepper.
Pour the cream over the chicken breasts and place in the oven preheated to 220 degrees Celsius, until the custard is golden brown.
CHICKEN BAG
INGREDIENTS:
2 boneless chicken breasts as supreme 1 egg beaten with 2 tablespoons water
1 glass of white wine or water
2 medium potatoes, peeled and thinly sliced \u200b\u200b3 tablespoons butter 1 red pepper
1 medium onion 1 bunch of thyme or mixed herbs 3 large cloves garlic, peeled and cut small oil olive oil Salt and pepper
PREPARATION:
Preheat oven to 380 degrees Celsius
In a skillet place olive oil and sauté onion and pepper until golden brown well, add the herbs.
Combine potatoes, butter, thyme, garlic, onion and pepper mixture, olive oil, salt and pepper together in a bowl, add the chicken.
Using foil to make a bag with a large piece and fold it in half, brush all sides with egg mixture and water and re-folded in half creating a double bag, closed with one hand, tighten two its side leaving one open. Place chicken mixture in the bag, including packing, making sure not to tear the bag. Close the last opening and place on a baking tray.
Place pan on high heat to begin to cook for a minute and then move it to the oven for 30 minutes. Pull it out and have a bag inflated, serve with all vegetables.
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