Pechuga al ajillo con arroz basmati

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Pechuga al ajillo con arroz basmati. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pechuga al ajillo con arroz basmati is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Pechuga al ajillo con arroz basmati is something which I have loved my entire life.

Many things affect the quality of taste from Pechuga al ajillo con arroz basmati, 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 Pechuga al ajillo con arroz basmati 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 Pechuga al ajillo con arroz basmati is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga al ajillo con arroz basmati estimated approx 50 minutos.

To begin with this recipe, we must first prepare a few components. You can have Pechuga al ajillo con arroz basmati using 8 ingredients and 5 steps. Here is how you can achieve that.

El martes mi padre estaba de guardia 👨‍⚕️🏨, me llamó y me dijo lo que iba a cenar, así que yo decidí cenar lo mismo. Me habían regalado un pollo de corral y lo que más me gustan son las pechugas, y opte por hacer este plato.

Ingredients and spices that need to be Make ready to make Pechuga al ajillo con arroz basmati:

1. 2 Pechugas de Pollo de Corral
2. 5 Dientes ajo
3. Aceite de oliva virgen extra
4. Harina de trigo
5. 1 Limón (zumo)
6. 250 ml Caldo de pollo
7. 1 Vaso Vino de Jerez
8. 1 Laurel una hoja

Steps to make to make Pechuga al ajillo con arroz basmati

1. Cocemos el arroz, escurrimos y reservamos.
2. Aromatizamos el aceite de oliva friendo en él unos ajos con su piel. En cuanto la piel se tueste un poco, los retiramos.
3. Sazonamos las pechugas de pollo y las pasamos ligeramente por harina. Las freímos a fuego fuerte para dorar su exterior. Una vez estén bien doradas, retiramos parte del aceite para que no queden muy grasientas y añadimos el zumo de medio limón, removiendo para que todas las piezas se impregnen de su sabor.
4. Añadimos el caldo de pollo, dos dientes de ajo crudos picados y la hoja de laurel, dejando que el conjunto cueza, hasta que prácticamente todo el caldo se evapore.
5. Incorporamos el vino de Jerez, dejándole dar un último hervor.

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So that is going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Pechuga al ajillo con arroz basmati. Thank you very much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!