Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout, 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 Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout 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 Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout is 3-4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout estimated approx 40 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout using 7 ingredients and 5 steps. Here is how you can achieve that.

Un plato muy sabroso, ideal para acompañarlo con un arroz cocido y una ensalada fresca de nuestro gusto.

Ingredients and spices that need to be Take to make Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout:

1. 6 filetes contramuslo de pollo deshuesados
2. 1 calabacín mediano
3. 1 cebolla
4. 1 tomate rojo de mata
5. 1 copa Jerez, fino o manzanilla
6. 200 ml. nata líquida para cocinar
7. Especias: Ras el Hanout, pimentón dulce de La Vera, cilantro seco picado y sal gruesa

Steps to make to make Pollo con calabacín en salsa al Jerez con tomate y especias Ras el Hanout

1. Mientras preparamos un arroz en una cazuela con agua suficiente, sal, unas semillas de cardamomo aplastadas a cuchillo y un chorrito de AOVE, ponemos a pochar la cebolla picada en otra cazuela con algo de AOVE y sal gruesa.
2. Cuando empiece a transparentar, añadimos el pollo cortado en tiras cortas y lo salteamos unos minutos hasta que adquiera color uniforme.
3. Añadimos el calabacín cortado al gusto y lo salteamos unos minutos más.
4. Trituramos el tomate y lo incorporamos junto con la copa de vino y las especias: una cucharadita de Ras el Hanout, otra de pimentón dulce y un toque de cilantro seco picado. Mezclamos y llevamos a ebullición, cocinando unos minutos hasta que el líquido reduzca a la mitad.
5. Añadimos la nata, mezclamos bien hasta adquirir un color uniforme, cocemos un par de minutos más, retiramos del fuego, dejamos reposar unos minutos con la tapa puesta y listo, a disfrutar del manjar!

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