Pechuga de pollo a la jalapeña
Allergens:
Ingredients for 5 portions
Calculate portions
Chicken breast
0.75 kg
Table salt
3.75 g
Ground black pepper
1.25 g
Cumin
1.25 g
Sunflower oil
0.05 l
Onion
0.188 kg
Green pepper
0.188 kg
Jalapeño chilli pepper
0.013 kg
Cream
0.188 l
Potatoes
0.275 kg
Salad tomato
0.2 kg
Plain flour
0.023 kg
Margarine
0.023 kg
Table salt
0.563 g
White stock
0.563 l
Elaboration
Para esta receta, son necesarias las siguientes elaboraciones:
- Filetear la pechuga y condimentarla con sal, pimienta y comino. Marcar los filetes de pechuga en la plancha y reservarlos.
- Para la salsa:
- Elaborar una velouté de ave
- Cortar la cebolla en juliana, el pimiento verde en tiras y el jalapeño en brunoise.
- Saltear la cebolla y el pimiento verde por separado.
- Añadir el jalapeño, cocinar brevemente el conjunto y añadir la nata. Dejar reducir un poco.
- Mezclar la velouté con la salsa jalapeña (nata, pimiento verde, cebolla y jalapeño).
- Pochar la patata panadera.
- Cortar el tomate en rodajas de 0,5 cm.
- En una bandeja colocar una cama de patata, encima el tomate, condimentar y hornear.
- En otra bandeja colocar el pollo, cubrir con la slasa y hornear.
- Para servir colocar las pechugas en un lado del plato y el otro la guarnición.
Nutritional information (1 portion)
Energy
557.83
kcal
Carbohydrates
26.97
g
Proteins
38.85
g
Lipids
31.46
g
Fiber
6.08
g
Saturates
11.65
g
Monounsaturated fatty acids
9.21
g
Polyunsaturated fatty acids
9.17
g
Cholesterol
149.98
mg
Calcium
176.65
mg
Iron
4.41
mg
Zinc
1.79
mg
Vitamin A
329.27
ug
Vitamin C
91.2
g
Folic acid
133.42
ug
Salt (Sodium)
615.24
mg
Sugars
12.71
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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