Chicken polvorosa

INGREDIENTS FOR THE CHICKEN STEW 

• 4 boneless chicken breasts

• 5 tablespoons of Worcestershire sauce
• 1 medium onion grated

• 3 garlic cloves, crushed

• 3 sprigs of fresh thyme

• Salt and pepper to taste

PREPARATION

These ingredients are marinated in a bowl for at least half an hour. Then you must mark the breasts in a Teflon frying pan with a little fat, until both sides of it are golden brown, let them cool and chop them into small squares, set aside. 

FOR THE SOFRITO

In a medium pot we preferably add corn oil, until only the bottom is covered, heat over medium heat and fry the following ingredients in the following order:

• 2 cups of onion cut into small squares (brunoise)

• 5 cloves of crushed garlic

• 1/2 cup of garlic joint cut into tiny squares

• 1/4 cup chives, finely chopped

• 1/4 of cup of red bell pepper, cut small

• 1/4 of cup of red sweet peppers cut small

• 2 cups of tomato cut into squares without skin and without seeds

• 2 tablespoons chopped pickles in mustard

• 3 tablespoons ground paper

• 1 bay leaf

• 1/2 cup of muscat wine

• 1 tablespoon of Worcestershire sauce

• 1 tablespoon of capers preferably drink

• 4 tablespoons raisins

• Salt and pepper to taste

Everything is cooked in this order and when it comes to a boil, add the chicken squares and the juice from the marinade for the breasts.

FOR THE MASS

• 8 tablespoons of butter

• 12 tablespoons of vegetable shortening

• 4 large egg yolks

• 1 teaspoon salt

• 1/2 cup powdered sugar

• 1/2 kilo of all-purpose wheat flour

PREPARATION

Unite all the ingredients in this order in a bowl, until a compact dough is achieved and put it in a plastic bag, take it to the freezer for about an hour.

When the stew is ready and rested, at room temperature, the dough is stretched with a rolling pin and we line the walls of the individual molds with the help of our fingers so that it is not thick but thin. We fill with the stew up to the maximum height of the mold and cover with stretched dough, we open some holes so that they do not crack when they go to the oven, they are taken to the oven at 350 degrees until the top dough browns because that way we will know that the rest is Ready.

 

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