Chicken with shrimp and tropical sauce

INGREDIENTS:

For the Chicken

• 2 high-quality free-range chicken breasts that we will put in brine.
• Chicken broth
• Extra Virgin Olive Oil Pago de Valdecuevas
• Spices to taste (Provencal, garlic, bay leaf, mashala, pepper…).

Tropical sauce:

• Passion fruit puree 100 g
• Mango puree 50-75 g
• Juice of half an orange
• 35% MG cream 75 g
• Chicken broth 75 g
• 10 g of Cornstarch
• Salt, pepper, parsley
• Optional, a teaspoon of brown sugar and a splash of brandy or rum.

PREPARATION:

The first thing we will do is put the chicken breasts in a brine (enough water to cover them with 5% to 8% of their weight in salt) and let them rest for 4 to 12 hours in the refrigerator.

Remove and dry the chicken and season it with some Provencal herbs, garlic, bay leaf and a good splash of Extra Virgin Olive Oil Pago de Valdecuevas.

There are two cooking options. It can be baked in the oven, adding chicken broth, at 200°C (390°F) with heat up and down until it can be pierced with a knife. If you want it to be more toasted, use the fan option.

In this case, vacuum-sealed using the roner at 65°C (149°F) for 35 min, putting the broth and bay leaf inside the bag.

Once cold, we cut and keep it in the juice so that it is hydrated.

In a saucepan, we put the puree and the juice to cook with the broth and the cream, reserving a little cream to dilute the cornstarch. Add the cornstarch and thicken the sauce. Add the salt, pepper, brandy and a little parsley or fresh cilantro.

The amounts of puree can be varied to make a sweeter or less sweet sauce. Emulsify with the mixer and reserve for plating.

We cook two or three prawns per serving. A short cooking of 3 minutes will suffice, we peel cut into halves and reserve.

Arrange the chicken on the plate, the prawns next to it in height and sauce. Add chopped toasted almonds and some green sprouts.

And we finish with a generous splash of Extra Virgin Olive Oil Pago de Valdecuevas that pairs impressively well with this sauce.

And enjoy!