Respuestas
Ingredients
500 g chicken carapaces
300 g auyama
200 g potato
3 medium onions
chives
coriander
5 sweet pepper
2 carrots
2 leaves culantro
to taste
sugar to the point
colour
1 head garlic
oregano
Steps
Carapaces previously washed, with vinegar and chopped.
Pepper, carrot, and potato all diced
Chop onions, peppers, cilantro, chives, coriander all in small squares
Crush the garlic
In a pan or pot good to sweat or stew throws the dressings, until they give off smell the garlic
Then toss the carapaces and the vegetables to stir add water to help to remove, remove
Then add salt and sugar to taste the oregano, stir and cover, stir constantly until you get a stew with oregano and taste.
Respuesta:
Receta de pollo a horno
Explicación:
We start with a chicken clean of entrails, without traces of fat or feather and we begin by washing it well, under a stream of cold water. We dry it thoroughly with absorbent paper. This step is very important, it has to be very dry so that it roasts well and is juicy on the inside and crunchy on the outside.
We take one of the onions and cut it into quarters. We are going to use two of them to fill the chicken, the other two are reserved for the garnish along with the second onion. We wash the lemon well and prick it with a lace over the entire surface, making sure to penetrate the skin well. We season the inside of the chicken well and fill it with the lemon and the two quarters of onion.
In a small story we mix the pepper, the two types of paprika, the lemon juice and the extra virgin olive oil. Spread the chicken with the mixture, turning so that it is well covered on all sides. If we want, we can tie it with twine, but this is totally optional.
Peel and cut the potatoes into regular pieces. We boil them in a saucepan with plenty of salty water for five minutes. We drain and place them on a baking tray. Peel and cut the carrots and onion into strips (including the two quarters that we have reserved). We add them to the potatoes and sprinkle with the white wine, water and a drizzle of extra virgin olive oil.
We introduce the tray with the vegetables in the middle-lower part of the oven, pre-heated to 180 ºC. On this we place the rack and, on the rack, the chicken with the breasts facing up. We bake for an hour before turning very carefully (do not do like I tore the skin, you can see it in the photo).
Bake for 30-45 more minutes or until the chicken reaches 74 ºC inside. After the total roasting time has elapsed, remove the chicken from the oven and let it rest for a few minutes before carving and serving together with the roasted vegetables.
During grilling, the juices from the chicken drip onto the vegetables, transferring their flavor. We can open the oven from time to time to stir and turn the vegetables so that they roast evenly. This will not affect the roast of the chicken.