Pechugas de pollo a la crema con arroz basmati

Hey everyone, it's John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Pechugas de pollo a la crema con arroz basmati. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Pechugas de pollo a la crema con arroz basmati is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechugas de pollo a la crema con arroz basmati estimated approx 50 minutos.

To get started with this particular recipe, we must prepare a few components. You can cook Pechugas de pollo a la crema con arroz basmati using 9 ingredients and 5 steps. Here is how you cook it.

Videoreceta: https://www.youtube.com/watch?v=2mZTMtrxU0k
Una madera diferente de cocinar las pechugas de pollo, acompañado de un delicioso arroz que será el complemento perfecto.

Vídeo: <a href="http://www.mis-recetas.org/video/show/6651-pechugas-de-pollo-a-la-crema-con-arroz-basmati" rel="nofollow" target="_blank">Pechugas de pollo a la crema con arroz Basmati</a>

Ingredients and spices that need to be Take to make Pechugas de pollo a la crema con arroz basmati:

1. 2 Pechugas de pollo
2. 2 Cebollas medianas
3. 250 ml Leche evaporada (Puede ser Nata de cocinar)
4. 1 vaso Arroz basmati (La medida de un vaso)
5. 2 vasos Agua (medidas de un vaso)
6. 2 Dientes ajo pelados
7. 1 Cda Piñones
8. 2 Cdas Pasas de uva sin semillas
9. Nuez moscada, Aceite de oliva virgen extra, Pimienta molida y sal

Instructions to make to make Pechugas de pollo a la crema con arroz basmati

1. Ponemos a remojo las pasas.
2. Se salpimientas las pechugas y en una sartén con un poco de aceite ya caliente se sellan las pechugas hasta que dore un poquito (Se terminaran de hacer en el horno) y se pasa a una fuente para el horno; En este mismo aceite que se han dorado las pechugas se sofríe toda la cebolla a la que le habremos puesto un poquito de sal;
3. Cuando la cebolla este pochada (Trasparente) la pasamos a la fuente con las pechugas; En la misma sartén de rehogar la cebolla le ponemos un poquito de aceite y doramos los ajos y los piñones, cuando los piñones estén ligeramente dorados reservamos, incorporamos las pasas escurridas y le damos unas vueltas en el aceite, incorporamos el arroz , le damos un toque de sal y removemos un poquito, le vertemos los dos vasos de agua y cocemos 15 a 18 minutos, al termino le incorporaremos los piñones que teníamos reservados removemos y dejaremos tapada la sartén que repose el arroz.
4. Cuando hemos dejado cociendo el arroz (Mientras se hace), vertemos la leche evaporada a la fuente con les pechugas y la cebolla, le ponemos un poco de nuez moscada rallada y salpimentamos, en el horno precalentado a 200 grados horneamos a 200 grados 15 minutos.
5. Al termino presentamos en una fuente o en platos individuales les pechugas troceadas y cubiertas con la salsa de cebolla tal y como esta, o podemos triturarla, a las pechugas le ponemos la guarnición de arroz y listo a comer. Probadlas os encantaran.

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