The recipe of chicken drumsticks with red peppers sauce that I propose to do today, is the kind that, when he saw my mother do at home, especially when eating, I figured that would be convoluted, almost impossible to a layman like me in the kitchen. But when emancipation led to the need, and my tendency to eat well and healthy, the call to the mother, discovered by surprise that this particular one was the opposite: an easy recipe and little labored.
The day my mother told me by phone this recipe, my blood and ran some substance assimilated life after smelling, looking and tasting in the kitchen. Is the residue of tradition and culture that takes into maternal, but not known. So despite my misgivings and the hams, untrusting waiting in the fridge, the recipe turned out to be a faithful interpretation of the original, come on, that was pretty good at first, but left me saying ugly one. Now, after a while, the story and bring you the crumbled in a step by step with pictures, so you can make yourselves at home.
The day my mother told me by phone this recipe, my blood and ran some substance assimilated life after smelling, looking and tasting in the kitchen. Is the residue of tradition and culture that takes into maternal, but not known. So despite my misgivings and the hams, untrusting waiting in the fridge, the recipe turned out to be a faithful interpretation of the original, come on, that was pretty good at first, but left me saying ugly one. Now, after a while, the story and bring you the crumbled in a step by step with pictures, so you can make yourselves at home.
Ingredients (serves 4):
Chicken drumsticks 8
1 red pepper
1 tomato
1 glass of white wine
Olive oil, salt and ground black pepper
Preparation:
1. In a pot in the 8 drumsticks fit, we take a good chorretón oil and seal the drumsticks over medium heat for about 5 minutes, turning halfway through.
2. While the drumsticks are browned, chop the pepper and tomato in small pieces everything that we can. I recommend cutting a type planter.
3. Toss the chopped pepper and tomato casserole, sauté a bit, rectify the acidity with a teaspoon of sugar, add salt and pepper, and cover the hams with the glass of white wine. We plugged.
4. The time required for this recipe is about an hour from the moment you add the wine. Halfway through the process, it is necessary to turn to all hams.
5. In the end, we get the hams of the pan, grind pepper and tomato until a smooth sauce, and return to take the chicken.
We must say that the chicken drumsticks are, in themselves, a very compact type of meat that is soaked with the sauce easily. So, once made, you should let them sit for a day, so they are more juicy. If not, you can also make small cuts in the hams to begin preparing.
Chicken drumsticks 8
1 red pepper
1 tomato
1 glass of white wine
Olive oil, salt and ground black pepper
Preparation:
1. In a pot in the 8 drumsticks fit, we take a good chorretón oil and seal the drumsticks over medium heat for about 5 minutes, turning halfway through.
2. While the drumsticks are browned, chop the pepper and tomato in small pieces everything that we can. I recommend cutting a type planter.
3. Toss the chopped pepper and tomato casserole, sauté a bit, rectify the acidity with a teaspoon of sugar, add salt and pepper, and cover the hams with the glass of white wine. We plugged.
4. The time required for this recipe is about an hour from the moment you add the wine. Halfway through the process, it is necessary to turn to all hams.
5. In the end, we get the hams of the pan, grind pepper and tomato until a smooth sauce, and return to take the chicken.
We must say that the chicken drumsticks are, in themselves, a very compact type of meat that is soaked with the sauce easily. So, once made, you should let them sit for a day, so they are more juicy. If not, you can also make small cuts in the hams to begin preparing.
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