Chicken A La Pablo De Sarasate - Damn Good ChickenFrom alisdhair 4 years ago
- 4 large boneless skinless chicken breasts shopping list
- 2 cups of coarse fresh bread crumbs shopping list
- 2 large eggs shopping list
- 1/3 cup of heavy cream shopping list
- ½ oz. of fresh oregano shopping list
- 6 oz. of dried serrano ham shopping list
- ---QUESO AZUL con ALMENDRAS SAUCE--- shopping list
- 1 cup of crumbled Campos de Toledo shopping list
- 1 cup of heavy cream shopping list
- ¾ cups of toasted almond (processed to a paste) shopping list
- 4 cloves of garlic minced finely shopping list
- 4 heaping tbls. of butter shopping list
- 1-2 oz of Jerez brandy shopping list
- Very coarse cracked mixed peppercorns shopping list
- ---PILAF SERASATE --- shopping list
- 3 cups of long grained white rice shopping list
- 1 quart of chicken stock + 3 cups of water shopping list
- 3 bay leaves shopping list
- Half a cup of olive oil shopping list
- 1 lb. of Chorizo Iberico shopping list
- 1 cup of cracked green olives (in mid Eastern store) shopping list
- 2 bunches of scallions shopping list
- 1 cup of dry white wine shopping list
- Fresh chopped flat leafed parsley shopping list
- salt, white pepper shopping list
- 1 cup of sour cream shopping list
- 2 tbls. of high grade chili powder shopping list
- 2 tsp. of cumin shopping list
How to make it
- FOR THE CHICKEN: Self explanatory. However chop up the ham very small and the oregano too. Mix them into the bread crumbs and make gold both sides in olive oil. Finish in the oven.
- FOR THE SAUCE: In a sauce pan cook the garlic in the butter for a minute then introduce the brandy. When that has cooked out, put in the almonds and the cream. Slowly reduce by half and melt in the cheese. A little lumpiness is OK also a wee bit of fresh rosemary could be added so long as it does not interfere with the oregano in the chicken coat. Season liberally with the pepper.
- FOR THE RICE: Boil the rice in the stock/water to which the bay leaves were added. When done, but firm drain it right at the time they are to go into this below:
- Remove the stones from the olives and chop them and the chorizo to a small size. Chop the scallions roughly. Heat the oil in a saute pan and cook them all for 2-3 minutes.
- Put in the wine and reduce by half. Dump in the rice and mix well seasoning with the salt and pepper and the parsley. Mix the cumin and chili powder into the sour cream and use it to drizzle over the rice when served with the chicken topped with the bleu cheese sauce and some kind of roasted gourd.
The Cookalisdhair Falcarragh, IE
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