Red rice with pasilla chile and chicken
Red rice with pasilla chile and chicken
ingredients
1/2 k pitted prunes, Verde Valle
100g nut halves, Verde Valle, chopped
2 tablespoons ?grenetina? unflavored
2 cups water
4 tablespoons sugar
1 1/2 cups whipping cream
1/2 cup sugar.
cup rum
TO DECORATE
4 tablespoons whipped cream
nuts in halves, Verde Valle, the necessary
250 g super extra rice, Verde Valle
245 g margarine
½ onion
1 garlic clove
3 tomatoes
3 rehydrated pasilla chiles
2 cups chicken broth
½ cup yellow corn kernels
½ cup diced carrots
½ cup diced potatoes
2 chicken breast fillets
Salt, to taste
Pepper, to taste
PREPARATION
- Rehydrate the pasilla chiles in boiling water along with the onion and garlic.
- Rinse the rice thoroughly and drain. In a pot, sauté the rice with two cubes of iberia margarine until lightly golden.
- In a blender, combine the tomatoes, rehydrated chiles, onion, garlic, and chicken broth. Blend until smooth and strain directly into the pot with the sautéed rice.
- Add the carrots, potatoes, and corn. Once it starts to boil, cover the pot and cook over low heat for 15 minutes. Set aside.
- In a skillet, melt one cube of iberia margarine and sear the chicken breasts with salt and pepper to taste.
- Serve the red rice alongside the chicken and enjoy.
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