En esta oportunidad les presento un "Pastel de Pollo con Papa" basado en la receta original de mi madre pero con algunas actualizaciones sugeridas por mi.
Giving continuity to the recipes in the Book of Tata, it should be noted that this recipe book is from my mother who taught me many recipes for cooking that I must confess that most of them have been modified by me, updated with ingredients and combination of flavors according to the case.
This time I present to you a "Chicken Potato Pie" based on my mother's original recipe but with some updates suggested by me.
Ingredientes/Ingredients
2 large potatoes
20 g of small raisins
8 olives
1 male banana or ripe banana
2 large chicken breast
1 large onion
2 medium tomatoes
1 chives
2 garlic cloves
1 red paprika
1 carrot
Salt, pepper and red wine
350 Grs of mozzarella cheese
2 papas grande
20 grs de Uvas pasas pequeñas
8 Aceitunas
1 Platano macho o guineo maduro
2 Pechuga de pollo grandes
1 Cebolla grande
2 Tomates medianos
1 Cebollin
2 Dientes de ajo
1 Pimentón rojo
1 Zanahoria
Sal, pimienta y vino tinto
350 Grs de queso mozarella
Procedimiento de la elaboración
Se sofrien la cebolla, tomate, pimenton, ajo y cebollin previamente cortados en trozos muy pequeños, en aceite de oliva.
Una vez cristalizada la cebolla, se agrega el pollo desmenuzado, la sal, pimienta, las aceitunas cortadas en pequeños trozos y las uvas pasas.
Se deja a fuego lento por 5-10 minutos, un par de minutos antes de terminar su cocción se le agrega el vino tinto.
We start with the preparation of the chicken pisillo for the filling of the cake. Crush the two previously cooked breasts, parboiled in water and a pinch of salt.Fry the onion, tomato, paprika, garlic and chives, previously cut into very small pieces, in olive oil.
Once the onion has crystallized, add the minced chicken, salt, pepper, the olives cut into small pieces and the raisins.
It is left on low heat for 5-10 minutes, a couple of minutes before finishing its cooking, add the red wine.
Una vez que se tiene el relleno del plastel listo, se procede a batir a punto de nieve las claras de los huevos y luego se agrega la yema a esta mezcla.
Se aceita una bandeja redonda o cuadrada donde se va a vertir la mezcla de los huevo preparada.
Luego se coloca en capas el pisillo, luego las rodajas de platano frito, queso mozarela y papa. Esto se repite tantas veces sean necesaria hasta llenar la bandeja, les recomiendo dejar dos dedos antes del borde de la misma.
The pistol is left to rest, while the male plantain is fried and in parallel the two potatoes are parboiled, which will be filleted very thin to be used in the filling of the cakeOnce you have the filling of the plastel ready, proceed to beat the egg whites to the point of snow and then add the yolk to this mixture.
A round or square tray is oiled where the prepared egg mixture is going to be poured.
Then the pisillo is placed in layers, then the fried plantain slices, mozzarella cheese and potato. This is repeated as many times as necessary to fill the tray, I recommend leaving two fingers before the edge of it.
Nota:
Las imágenes son de mi autoría y fueron tomadas con mi teléfono LG, el Separador 1 es de mi autoria y el separador 2 Fuente, Separadores de la despedida es una imagen de Pixabay con la aplicación Paint.
I hope you like the recipe presented today.
Note:
The images are my own and were taken with my LG phone, the Separator 1 is my own and the separator 2 Source, Parting dividers is a Pixabay image with the Paint app.