Distributed ON 18 - 09 - 2011 BY Javi Recipes
Chicken in Salsa . Today I present to you a formula of the
entire life , the chicken in sauce, a dish that has a thousand unique types of
elaboration and of which we will see some other formula more in this blog .
Along these lines of cooking it for me is generally the most
widely recognized, the main distinction with the way I as a rule set it up is
that to thicken the sauce I have abstained from the wheat flour and I have
utilized a little cornstarch (maize) The formula 100% gluten free and
subsequently reasonable for coeliacs .
To check whether you are energized and let me know in the
remarks as you set up the chicken in sauce and in the event that you need, send
me the formulas. To the kitchen!!!
Elements for Making Chicken in Sauce ( serves 4):
• 1 medium
chicken (pretty much than 1 kilo and a half)
• 2 vast
carrots
• 1 vast
onion
• 1 vast
leek
• 3 garlic
cloves
• 2 glasses
of water (half liter - 500 ml)
• 1/2 glass
of white wine (around 125 ml)
• 4
tablespoons olive oil (around 40 ml)
• 2 narrows
leaves (dependably utilize dry takes off)
• 1 little
spoonful of cornstarch
• Salt
• black
pepper
Formula to make Salsa Chicken (for four individuals):
1. The first
thing is to set up the vegetables to have them prepared for when we require
them. Peel garlic and cut into cuts. Peel the carrots and cut them into thick
cuts (not the thin cuts or they will be desharán in the sauce). Peel the onion
and cut into little pieces lastly expel a portion of the external layers of the
leek , wash well if there is sand and cut into cuts. Hold everything.
2. Now we
will set up the chicken that we leave with his skin and we will hack it into
little pieces (in the event that you don't know how to do it, tell the butcher
who slashes it). At that point salt and pepper (include salt and pepper) to the
chicken.
3. In a pot
(in the event that it is sufficiently high not to sprinkle the oil) warm the
oil over high warmth and when hot add the chicken pieces to the side of the
skin . Try not to include all the chicken at once and it will dark colored
better. At the point when the skin has carmelized turn the bits of chicken to
make them well on all sides and when they have a decent brilliant shading take
the pieces and store them in a bowl. Rehash with all the chicken.
4. Now in
the hot oil include every one of the vegetables on the double (garlic, onion,
carrot and leek), half little spoonful with salt and furthermore the two narrows
leaves . Leave on medium high warmth until the point that you see the onion all
around cooked (no less than 10 minutes).
5. When the
vegetable is at its point include the white wine and raise the fire. Enable the
wine to lessen well (until the point when it nearly vanishes) and keeping in
mind that scratching the base of the pot with a wooden spoon to tear the juices
left by the chicken when brilliant (on the off chance that you have not
officially taken every one of the vegetables).
6. Meanwhile
he takes a glass of water and breaks down in it the little spoonful of
cornstarch . The water ought to be at room temperature or something cool with
the goal that the cornstarch does not shape irregularities.
7. When you
have decreased the wine include all the chicken, the glass of water with the
cornstarch and another glass of water more . Cover the pot and leave on medium
high warmth for 30 minutes . Watch every once in a while in the event that you
run with the temperature and vegetables "get" to the base. In the
event that this happens, bring down the fire a little so you don't consume the
sustenance.
8. After 30
minutes we expel the cover and leave on medium warmth . Presently what we need
is for the chicken to mellow little by short time decreasing the water to the
formal sauce. What amount of time do we clear out? On the off chance that you
have time leave the chicken on medium-low warmth for 90 minutes or two hours.
In the event that in a rush put on medium or medium-high warmth until the point
when the sauce thickens (between 30 minutes and 60 minutes).
9. When the
sauce is to your taste thick salt-evidence and if fundamental include a squeeze
over salt and pepper. Out of the kitchen and eat !!!
To eat :
For the chicken in sauce has a kind of class for me it is
basic that the skin and meat are carmelized a bit, as this will produce
distinctive tastes and more top notch. For this to happen it is basic that the
chicken achieves a high temperature in contact with the oil and that is the
reason we need to dark colored the chicken in a few groups. On the off chance
that we don't do this, and we heap all the chicken in the meantime in the pot
will happen that the pieces that are above (without touching the oil) will
start to discharge squeezes that will fall in the oil and will bring down the
temperature of this one avoiding it to darker The chicken and subsequently
keeping us from tearing all the chicken flavor.
Perhaps when you begin the formula you think the pot has
little oil and you include all the more, however you ought not. Chicken skin is
slick and will discharge a great deal of fat (to be condensed) while it is
finished. That is the reason in the event that we include more oil from the
record toward the starting the odds are that you will have a formula too
overwhelming and slick.
On the off chance that you expel the skin from the chicken
you will get a lighter formula and with less calories , yet additionally with
somewhat less flavor.
One additionally thing about the chicken, in the event that
you will eat the kids you must be extremely watchful with the bones . The most
widely recognized is for the butcher to hit the chicken with a huge blade
(hatchet sort) to cut it. This makes little sections of bone remain,
particularly if the butcher rehashes the blow in a similar region time and
again. These little bits of bone can run unnoticed with the sauce, so be
extremely cautious. Also, in the event that they will eat kids it is best to
choose to do it with chicken bosom (before watching that it doesn't convey any
piece of bone).
To smooth the sauce (and don't leave the oil discrete) give
a delicate and consistent wig to the pot and you will perceive how it
emulsifies.
You can go with the chicken in sauce with a few chips and a
decent bit of bread (wheat in the event that you can or gluten free for celiac
).
I trust you like this chicken formula and appreciate it at
the table with this dish. Before long we will have more formulas . Welcome
cooks.
PS: Original photo of Javi Recipes , on the off chance that
you need to utilize this picture read the states of the permit
More formulas at: Homemade Recipes, Chicken Recipes, Easy
Recipes and Easy Cooking
Fixings: olive oil , water , garlic , onion , straight leaf
, cornstarch , dark pepper , chicken , leek , salt , gluten free , white wine ,
carrot
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HAVE COMMENTED:
1. Aurora
remarked:
18 September 2011
Good, I cherish the formulas of a lifetime.
Bss
2. Ralu
remarked:
18 September 2011
Javi, I make it comparable however as your well said there are
more than a thousand approaches to do it, this week I make it safe and I let
you know. Incidentally, I believe it's awesome that you show that this formula
is appropriate for coeliacs since there is not all that much data for that
"system". Welcome neighbor!
3. Juana
remarked:
19 September 2011
I likewise do it for all intents and purposes the same, the
sauce is great with the flavor that gives the leek. A decent trimming is a
proportion of white rice that put on a similar plate assimilates the sauce and,
in this manner, its flavor ... To put it plainly, an extravagance !!!!
4. Mezquita
remarked:
19 September 2011
I cherish the chicken stew.
You've been shaken by Javi.
A major kiss.
Lau.
5. Chema
remarked:
19 September 2011
Jolin ... much appreciated, thanks this end of the week
falls without a doubt .. that has,
6. Arguiñano
remarked:
19 September 2011
Good formula and as constantly all around clarified.
That in the event that I would include a few peas!
Welcome.
7. INMA
remarked:
19 September 2011
Do I like your formulas, as well as I adore all the
additional data and commitments you make in them.
As I generally say in a remark, I will make it safe and
soon. Incidentally, I made the Cuscus yesterday and again triumphed. I went
with Hummus and I had a menu of the most global.
Much thanks to you for your awesome work.
8. Cuinetes
remarked:
19 September 2011
Hello there Javi awesome the chicken's formula, this I do,
however without skin and I'll go with some prepared potatoes in the mitat with
oil salt and pepper.Thanks
9. Dulce
DeLeon remarked:
19 September 2011
Welcome Javi, that delectable chicken looks, I additionally
love to get ready chicken in sauce. To eat ... The enhancement you put you is
great. Chicken in sauce is an off-road. Much thanks to you
10. Carol
remarked:
19 September 2011
A work of art, yet an exemplary that dependably works!
I make the formula fundamentally the same as yours, yet I am
persuaded that this one is similarly as rich, with the look you have ...
A little kiss!
11. Carolina
No Cocino Well remarked:
19 September 2011
Good, now and then the formulas are dependably the ones we
bring with more joy 🙂
12. Lala
remarked:
19 September 2011
Congrats JAVI !!!!! YOU ARE GREAT ... SAFE I DO IT, SINCE
THE CHICKEN IS MY FAVORITE DISH ... BESITOS.
13. Susa
remarked:
19 September 2011
I adore this formula. I'm a chicken forofa, I like it any
way. When I do it in sauce I like to evacuate the unmistakable skin and fat,
they say it is not extremely sound. What's more, I concur with you on the
carrot ... on the off chance that it is left in thick lumps it is cooked and it
takes the kind of the stew however it remains entire, and makes practically of
trimming. I generally (however dependably) include thyme, how great it is with
the chicken ...
14. Mary
remarked:
19 September 2011
Hi Javi as of late I know your page and reality that I
preferred and very, there are formulas of a decent taste. I trust you are
posting some more. A welcome.
15. Verdiales
remarked:
19 September 2011
Awesome formula shoddy and exceptionally top notch.
I don't concur with you to include the cornstarch at first.
That can thicken the sauce and after that snatch the base. I for the most part
put the cornstarch five minutes before completing the stew.
respects
16. Beatriz
remarked:
19 September 2011
I adore chicken also, I set it up basically as you've put it
here! You as of now gave
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