Fricandó de pollo con setas portobello y timbal de arroz

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Fricandó de pollo con setas portobello y timbal de arroz. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fricandó de pollo con setas portobello y timbal de arroz, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fricandó de pollo con setas portobello y timbal de arroz delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fricandó de pollo con setas portobello y timbal de arroz is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Fricandó de pollo con setas portobello y timbal de arroz using 14 ingredients and 6 steps. Here is how you can achieve that.

Esta receta ha sido posible gracias a una receta de Zen de Centeno, dónde hizo arroz de aprovechamiento, y me inspirado en ella, tenía pechuga de pollo y la he aprovechado de esta forma, tenía en mente para comer en casa otra cosa y al leerla, he aprovechado lo que tenía, muchas gracias por la idea.

Ingredients and spices that need to be Prepare to make Fricandó de pollo con setas portobello y timbal de arroz:

1. 1 pechuga y media de pollo fileteada
2. 1 cebolla morada
3. 1 zanahoria
4. 2 tomates de pera
5. Harina de maíz
6. 1 cayena
7. Sal y pimienta
8. 2 ñoras
9. Aceite de oliva
10. 150 gr. arroz
11. Curry
12. 4 champiñones portobello
13. 1 copa vino Rancio
14. 1 vaso agua de vino tinto

Steps to make to make Fricandó de pollo con setas portobello y timbal de arroz

1. Hidratar las ñoras y limpiar las verduras, trocear las y rallar el tomate, hacer cuatro trozos de los champiñones
2. Salpimentar el pollo pasarlo por la harina, poner aceite en una cazuela y la cayena, sellarlo, (muy rápido), apartar.
3. Poner en el mismo aceite la cebolla y la zanahoria muy picada y sofreír, incorporar el tomate y hacer un sofrito negro, incorporar la carne de las ñoras.
4. 
5. Poner el pollo, incorporar una copa de vino Rancio, otro vaso de vino tinto, agregar los champiñones y rehogar unos 10/15 minutos, retirar el pollo, reducir la salsa e incorporar el pollo, reservar, hervir el arroz y pasarlo por la sartén con curry, servir.
6. 

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