Pollo con Almendras estilo chino
Hola a tod@s!!! La receta de hoy es una de esas que cuando aprendí a hacerla casi lloro de la emoción ????????, me chiflaba el pollo con Almendras de los típicos restaurantes chinos de los años 90, y en aquellos entonces ir a comprar salsa de soja a algún sitio era como si pidieras algo extraterrestre ????????, así que la primera vez que la vi en el súper la primera receta que preparé fue esta, así es en versión rápida, si la queréis más sabrosonga podéis dejar el pollo macerando con la salsa de soja un par de horas antes de hacerlo, tb podéis ponerle un poco más de salsa y de agua y dejarlo cocer 15 min, pero cuidado no se os quede sin salsa y se queme...para mi así es perfecto! Rápido y sabroso, pero hay que aprenderlo todo ????????, yo lo he acompañado de fideos Vermicelli, que son los que os he contado es stories, podéis verlos en destacados, animaos a hacerla porque está de muerrrrte!! ????. Os detallo los ingredientes para 3-4 personas:
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- 600 grs de contramuslo de pollo, deshuesado y sin piel (podéis usar pechuga pero así queda más jugoso)
- 1 cebolla
- 1/2 calabacín
- 30 grs de aceite de oliva virgen extra
- 30 grs de salsa de soja
- 1 cucharada sopera de ketchup
- 100 grs de agua
- 1 cucharadita de maicena (no os paséis o se os quedará una pasta)
- 80 grs de Almendras tostadas
- sal y pimienta
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#pollo #polloconalmendras #cocinafacil #aprendeacocinar #sanoyfacil #unpezenmicocina #easyrecipes #easycooking #easyfood #healthyrecipes
Pollo en salsa de almendras
The Crazy Viking Cooks in Mexico Ep 12 Chicken Mole Almendrado
Mole Almendrado (Almond Mole)
SERVINGS6
TOTAL TIME2 hrs
Ingredients
• 2 Ancho chillies
• 2 Guajillo chillies
• 4 on the bone & skin on chicken legs
• 1/2 cup blanched almonds
• 1/2 cup sesame seeds
• 2 onions
• 2 garlic cloves skin on
• 3 tomatoes
• 1 Mexican chocolate tablet
• 1/4 tbsp cumin
• 1 clove
• 1/2 tbsp ground cinnamon
• 2 peppercorns
• 1 1/2 tbsp salt flakes
• 2 tbsp vegetable oil
• 2 L water
Instructions
1. Place the chicken legs in a large sauce pan or dutch oven, add one onion cut in half, one tomato cut in half and one garlic. Add one tbsp of salt and the water. Bring it to a boil, remove the impurities and low the heat down. Slow cook for an hour or until the chicken is tender. Set aside.
2. Clean your chillies, remove the stem and seed. Peel the onion.
3. Heat an old frying pan and place the tomatoes, peeled onion, garlic clove. Char them all around and remove them. Set aside.
4. Then on the same frying pan toast the almonds and then the sesame seeds. Set aside.
5. After the nuts are done and the frying pan still hot, toast the chillies, making sure not to burn them. Once they are toasted, place them for 10 min in hot boiling water to soften the skin.
6. When the vegetables charred and the chillies are soften, place them in a blender together with the almonds, sesame seeds, cinnamon, clove, peppercorns, cumin & salt. Use some of the stock from your chicken to blend. Make sure everything is blended very well, so you get a very smooth mole.
7. Once the sauce is done, heat a saucepan to medium heat or a Dutch oven and heat two tbsp of vegetable oil, then add the sauce. Lower the heat. Cook for 5 min and then add a ladled of the chicken stock, then add the chocolate, which I suggest to break, so it is
easier to dissolve. Mix from time to time and add more stock if it thickens.
8. Taste it to see if it needs salt. Continue cooking until you see a bit of oil on the top. The flavour will change with time and you will notice that it will tastes even better the following day.
9. When your Mole Almendrado is done, you can add the chicken legs. Serve it with
a tomato rice and some delicious homemade corn tortillas
Almendrado con Pollo | Pati Jinich
Pati's Mexican Table Season 6
Almendrado with Chicken
Almendrado con Pollo
Serves 4 to 5
1/2 large white onion, cut into pieces
6 garlic cloves unpeeled
2 pounds (about 7 or 8) Roma tomatoes
5 whole cloves
12 black peppercorns
1 1-inch stick ceylon cinnamon or canela
1 teaspoon dried oregano
1/2 cup vegetable oil
1 3-pound chicken cut into serving pieces (wings removed for later use, and breasts cut in half)
1 teaspoon kosher or coarse sea salt
2 cups chicken broth, divided
1 cup slivered almonds
1/2 cup black raisins
1/2 cup sliced manzanilla olives stuffed with pimiento
1/4 cup chopped capers
1/2 cup pickled jalapeño rajas or slices
Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.
Pollo Almendrado, receta de mi abuelita.
La receta del pollo almendrado de mi abuelita. Combina con cualquier guarnición que elijas, lo recomiendo mucho para varíar un poco de los adobos picantes y con mucho chile.
El secreto del pollo más delicioso y que hará agua tu boca.
INGREDIENTES:
500 gramos de pechuga de pollo
Harina de trigo
3 cucharadas de margarina
Aceite de oliva
200 ml de leche
1 cucharadita de sal
1/2 cucharadita de pimienta negra
1/2 cucharadita de orégano
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