Filetes de pollo en leche de coco

Hello everybody, it's Jim, welcome to our recipe page. Today, we're going to make a special dish, Filetes de pollo en leche de coco. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Filetes de pollo en leche de coco is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It's simple, it's fast, it tastes yummy. They're fine and they look fantastic. Filetes de pollo en leche de coco is something which I've loved my entire life.

Many things affect the quality of taste from Filetes de pollo en leche de coco, 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 Filetes de pollo en leche de coco 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 Filetes de pollo en leche de coco 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 Filetes de pollo en leche de coco estimated approx 45 minutos.

To begin with this recipe, we have to prepare a few ingredients. You can have Filetes de pollo en leche de coco using 12 ingredients and 6 steps. Here is how you can achieve it.

Receta de origen colombiano, con pequeñas modificaciones por mi parte.

Ingredients and spices that need to be Take to make Filetes de pollo en leche de coco:

1. 6 filetes pollo
2. 2 cucharadas AOVE (aceite de oliva virgen extra)
3. 1/2 cebolla
4. 1 diente ajo
5. 1 lata pimiento rojo
6. 1 cucharada tomate frito
7. comino molido
8. 250 ml. caldo de pollo
9. 200 ml. leche de coco
10. jengibre
11. sal
12. pimienta

Instructions to make to make Filetes de pollo en leche de coco

1. En una cacerola vertemos las dos cucharadas de AOVE y cuando esté muy caliente sellamos los filetes de pollo, a los cuales les hemos echado sal anteriormente. Reservamos en plato aparte.
2. En el mismo aceite echamos la cebolla cortada en brunoise (daditos muy pequeños), el diente de ajo picado y el pimiento rojo, cortado también en brunoise. lo ponemos a fuego medio y cocinamos durante 6 minutos, removiendo de vez en cuando.
3. Agregamos el tomate frito (la receta original usaba pasta de tomate) y una cucharada de café de comino molido. removemos constantemente durante 2 minutos.
4. Echamos en la sartén los filetes de pollo que habíamos reservado y añadimos la leche de coco, el caldo de pollo (yo lo he hecho disolviendo una pastilla de avecrem en 1/4 litro de agua) y le rallamos por encima pimienta y jengibre (añadir jengibre es también de cosecha propia).
5. Removemos para que se integren bien los sabores y lo llevamos a hervir. Rectificamos de sal. Cuando hierva bajamos el fuego a medio-bajo, lo tapamos, y dejamos que se vaya cocinando durante unos 20 minutos. Opcionalmente, podemos añadir 2 ó 3 cucharadas de maizena diluida, para que espese la salsa.
6. Servir caliente. ¡Buen provecho!.

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