{"id":4174,"date":"2022-07-08T19:36:57","date_gmt":"2022-07-08T19:36:57","guid":{"rendered":"https:\/\/pagodevaldecuevas.es\/blog\/portfolio-items\/pollo-gambones-salsa-tropical\/"},"modified":"2025-02-19T16:43:36","modified_gmt":"2025-02-19T16:43:36","slug":"pollo-gambones-salsa-tropical","status":"publish","type":"avada_portfolio","link":"https:\/\/pagodevaldecuevas.es\/en\/blog\/portfolio-items\/pollo-gambones-salsa-tropical\/","title":{"rendered":"Chicken with shrimp and tropical sauce"},"content":{"rendered":"<p data-sourcepos=\"3:1-3:12\">INGREDIENTS:<\/p>\n<p data-sourcepos=\"5:1-5:15\">For the Chicken<\/p>\n<ul data-sourcepos=\"6:1-10:0\">\n<li data-sourcepos=\"6:1-6:70\">2 high-quality free-range chicken breasts that we will put in brine.<\/li>\n<li data-sourcepos=\"7:1-7:15\">Chicken broth<\/li>\n<li data-sourcepos=\"8:1-8:44\">Extra Virgin Olive Oil Pago de Valdecuevas<\/li>\n<li data-sourcepos=\"9:1-10:0\">Spices to taste (Provencal, garlic, bay leaf, mashala, pepper&#8230;).<\/li>\n<\/ul>\n<p data-sourcepos=\"11:1-11:15\">Tropical sauce:<\/p>\n<ul data-sourcepos=\"12:1-20:0\">\n<li data-sourcepos=\"12:1-12:27\">Passion fruit puree 100 g<\/li>\n<li data-sourcepos=\"13:1-13:21\">Mango puree 50-75 g<\/li>\n<li data-sourcepos=\"14:1-14:25\">Juice of half an orange<\/li>\n<li data-sourcepos=\"15:1-15:19\">35% MG cream 75 g<\/li>\n<li data-sourcepos=\"16:1-16:20\">Chicken broth 75 g<\/li>\n<li data-sourcepos=\"17:1-17:20\">10 g of Cornstarch<\/li>\n<li data-sourcepos=\"18:1-18:23\">Salt, pepper, parsley<\/li>\n<li data-sourcepos=\"19:1-20:0\">Optional, a teaspoon of brown sugar and a splash of brandy or rum.<\/li>\n<\/ul>\n<p data-sourcepos=\"21:1-21:12\">PREPARATION:<\/p>\n<p data-sourcepos=\"23:1-23:188\">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<p data-sourcepos=\"25:1-25:149\">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<p data-sourcepos=\"27:1-27:213\">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<p data-sourcepos=\"29:1-29:118\">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<p data-sourcepos=\"31:1-31:66\">Once cold, we cut and keep it in the juice so that it is hydrated.<\/p>\n<p data-sourcepos=\"33:1-33:245\">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<p data-sourcepos=\"35:1-35:122\">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<p data-sourcepos=\"37:1-37:120\">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<p data-sourcepos=\"39:1-39:128\">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<p data-sourcepos=\"41:1-41:128\">And we finish with a generous splash of Extra Virgin Olive Oil Pago de Valdecuevas that pairs impressively well with this sauce.<\/p>\n<p data-sourcepos=\"43:1-43:10\">And enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[fusion_fontawesome icon=\"fa-clock fas\" size=\"16\" flip=\"\" rotate=\"\" spin=\"no\" link=\"\" linktarget=\"_self\" alignment=\"\" hide_on_mobile=\"small-visibility,medium-visibility,large-visibility\" sticky_display=\"normal,sticky\" class=\"\" id=\"\" margin_top=\"\" margin_right=\"0px\" margin_bottom=\"\" margin_left=\"\" iconcolor=\"#000\" iconcolor_hover=\"#000\" circle=\"no\" circlecolor=\"\" circlecolor_hover=\"\" circlebordersize=\"\" circlebordercolor=\"\" circlebordercolor_hover=\"\" icon_hover_type=\"\" animation_type=\"\" animation_direction=\"left\" animation_speed=\"0.3\" animation_offset=\"\"][\/fusion_fontawesome]\u00a0 30 \/ Dificultad media<\/p>\n","protected":false},"author":1,"featured_media":2806,"menu_order":0,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"portfolio_category":[61],"portfolio_skills":[],"portfolio_tags":[108,109,105],"class_list":["post-4174","avada_portfolio","type-avada_portfolio","status-publish","format-standard","has-post-thumbnail","hentry","portfolio_category-aceite-de-oliva-virgen-extra-pago-de-valdecuevas-en","portfolio_tags-gambones-en","portfolio_tags-pollo-en","portfolio_tags-receta-aove-en"],"acf":[],"aioseo_notices":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio"}],"about":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/types\/avada_portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":1,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4174\/revisions"}],"predecessor-version":[{"id":4175,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/avada_portfolio\/4174\/revisions\/4175"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/media\/2806"}],"wp:attachment":[{"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/media?parent=4174"}],"wp:term":[{"taxonomy":"portfolio_category","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_category?post=4174"},{"taxonomy":"portfolio_skills","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_skills?post=4174"},{"taxonomy":"portfolio_tags","embeddable":true,"href":"https:\/\/pagodevaldecuevas.es\/en\/wp-json\/wp\/v2\/portfolio_tags?post=4174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}