INGREDIENTS:<\/p>\n
For the Chicken<\/p>\n
Tropical sauce:<\/p>\n
PREPARATION:<\/p>\n
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.<\/p>\n
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.<\/p>\n
There are two cooking options. It can be baked in the oven, adding chicken broth, at 200\u00b0C (390\u00b0F) 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.<\/p>\n
In this case, vacuum-sealed using the roner at 65\u00b0C (149\u00b0F) for 35 min, putting the broth and bay leaf inside the bag.<\/p>\n
Once cold, we cut and keep it in the juice so that it is hydrated.<\/p>\n
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.<\/p>\n
The amounts of puree can be varied to make a sweeter or less sweet sauce. Emulsify with the mixer and reserve for plating.<\/p>\n
We cook two or three prawns per serving. A short cooking of 3 minutes will suffice, we peel cut into halves and reserve.<\/p>\n
Arrange the chicken on the plate, the prawns next to it in height and sauce. Add chopped toasted almonds and some green sprouts.<\/p>\n
And we finish with a generous splash of Extra Virgin Olive Oil Pago de Valdecuevas that pairs impressively well with this sauce.<\/p>\n
And enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
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