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Chicken Torero Anita Wong, recipes with photos

My son graduated from school and, of course, it was necessary to prepare something outstanding and festive. The husband brought such a good chicken, and he and his son wished it baked. But if you consider that my relatives love exotic dishes, and the more unusual, the better, then just a baked bird is not an option, therefore my recipe is almost extreme.

I have two favorite national cuisines: Sino-Asian and South American. In fact, there are more of them, French and Italian, for example, but these two are the main ones. Therefore, I cooked chicken, combining recipes, principles and products of Oriental and Mexican cuisines.

What I needed:
1 chicken 1.5-2 kg.
6 cloves of garlic
tablespoon ground ginger (preferably a piece of fresh)
1 can of Mexican beans
1 tomato
1 red bell pepper
1 onion, cut into large half-rings
a handful of chopped celery greens
2-3 art. l soy sauce
2 tbsp. l tomato puree
1 tbsp. l Sahara
3 stars star anise
1 tbsp. l coriander beans
vegetable oil
2-3 cups boiling water
1 tsp. ground red pepper (better than cayenne)
salt, ground black pepper to taste

Difficulty: medium
Total cooking time – two hours

I began to cook the chicken according to the Chinese recipe of Anita Wong.

He warmed the butter in a deep frying pan and fried the halved cloves of the peeled garlic until crisp.

Then the garlic was thrown away and the chicken was fried in fragrant oil, after having smeared it with salt and black pepper.

While the bird was fried, and it took about 20-25 minutes, I diced tomatoes and paprika.

Roasted chicken put on a plate and began to sauce.

I put all the same onion, a spoon of ginger, coriander seeds and poured soy sauce.

Thoroughly spasmed everything. On this, the Chinese part of cooking is over. True, I later put the almonds and sugar.

She added tomatoes, paprika, a spoonful of sugar and red pepper to the roasted Chinese sauce. Stewed for 5-7 minutes until the tomatoes and peppers are soft.

Now it was the turn of the canned Mexican mixture, which consists of dark beans, beans and corn. I also added tomato paste. I put it all together for about five minutes.

Badyan added whole stars. If desired, they can be removed later. Poured boiling water into the sauce and left the mixture to puff for another 5 minutes. You can and more.

Laid out the chicken in a deep cast-iron patch, greased with vegetable oil. Sprinkled with greenery of coriander.

Filled the chicken with the resulting sauce, trying to smear them protruding parts.

Then I tried to lay out the maximum number of beans from the sauce on top of the bird.

And put the patch in the medium oven for 1 hour. In principle, it is possible to keep the chicken in the oven longer, but then it will fall apart, and I needed it whole.

I served it on the table like this: on the edges of a large dish I laid out a ring of boiled crumbly rice and placed a chicken in the center. The sauce, also in a circle, partially poured rice, and some left on the chicken. Put fresh sliced ​​tomatoes on the very edge of the plate and sprinkle all with green onions.

It turned out very elegant and festive, and above all extremely tasty.

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