Guiso de pollo mediterráneo
Este sabroso guiso utiliza carne magra blanca de pollo y escarola picada en una salsa de tomate bien condimentada por su sabor. Pero solo toma un poco más de media hora estar listo.
Fuente: Cuerpo + Alma, marzo 2008.
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Notas del cocinero
Dorar el pollo agrega otra capa de sabor a este estofado abundante. Cocínelo en 2 lotes para asegurarse de que el pollo se dore correctamente y no se vaporice. La caramelización en el pollo y en el fondo de la sartén es lo que da sabor al guiso..
Xander
27.04.2023 @ 04:26
This delicious stew uses lean white chicken meat and chopped escarole in a well-seasoned tomato sauce for its flavor. But it only takes a little over half an hour to be ready. The recipe includes 1 tablespoon of olive oil, 3 boneless, skinless chicken breast halves (6 to 8 ounces each), cut into 1-inch pieces, 4 cloves of garlic, thinly sliced, 1 medium onion, cut in half and thinly sliced, 1/2 teaspoon of dried oregano, 1 can (28 ounces) of whole peeled tomatoes, pureed, 1 1/2 pounds of escarole (approximately 2 medium heads), trimmed, chopped into large pieces, and 1 cup of whole wheat couscous, cooked according to package instructions. The directions involve cooking the chicken in batches until browned, adding garlic, onion, and oregano, then adding the tomatoes and cooking until thickened. The chicken is added back in and cooked until opaque, then the escarole is added and cooked until tender. Serve over couscous. The recipe notes that browning the chicken adds another layer of flavor to the stew and to cook it in batches to ensure proper browning. The caramelization on the chicken and the bottom of the pan is what gives the stew its flavor.