Pollo en Salsa de Maracuyá | Receta Fácil y Deliciosa by @dubisortiz on 3Speak
Prepara un exquisito pollo en salsa de maracuyá, una receta tropical con el toque perfecto entre dulce y salado. En este video te muestro paso a paso cómo lograr una salsa cremosa y llena de sabor,...
Today, I'm going to do some delicious muslo of pollo in salsa of maracuzas. Here I have five muslo, and they've been lavaged, and I'm jukegues. Now I'm going to adobar. I'm going to add, ajo, pymenta, color, and oregano. Also, I'll add salt. If we want, we can't get the cuirito, or if not we'll do it, I'll do it with the coerito of them. We're going to soba to sobaugh the flavor. And we're going to leave for a rato. In the nevary, we'll have a little, minimum, one and a half hour, until she's impregn. We're going to impregn with these condiments. Also, if you want, you can add a Cervesa, or you can't put in a wine blank. Let's add salt. Now, I'm going to tap it and I'm going to make in the nevera. I'll do it for one hour. But if you can't leave it all the night, it's better, still. We tap it and we'll put it in the nevary. Now, I'm going to prepare the salsa of maracuzzias for the poe, for the mullo. Here I have a box of maracuzziah, that is equal to a half-libra of maracuilat. I'm going to do a juice. Let me to liqueurr, and then I will cure to take the seeds. Once that liquid and I take the semillas, I will add a cup of macena or fecula of maize. After that he has licked, and he has taken the semillas. So, I'm going to leave this to liqueur. I have here the juice liquided and collado. Now, we're going to back to liqueur with a cupcharate of maicenna, fecula of maize. and this is going to be the salsa of maracae that we're going to put to the mullo of the pollo of pollo. I'm ready, to continue with the procedure. And, after one hour to have it in the advera, I put a sartain with an oil, and I'll go to round. Also, it's to put the mullo. Also, I'm going to do here, some abertura, so that the pollo not to get crud and so it's cooking. So, we need to get it. This makes that the pollo's no one gets crud. And so, to all do we do. And so, to all I did. the mules of cheese. We're all over and then. When you're being dorado, we'll start. and we're going volkiyowing, look how it's going to dorado. Once that's in dorado, we're in this same acid, we're going to fry the onion and the tomato. And here, where we're going to surfreed the onion, the tomato, and the for us keep with the flavor of the oil. And once that this is all frit, the onion, the tomato, and the garlic, we're going to add the salsa of maracouac. If you want or have, you can't add milk of a bea, that is delicious with the milk of beha. And if you can't eat the meal of beha. And if you can't eat the meal of We'll add a ratico, and there we'll put the prezes. Here we have the presides of pollo, the mules, we're going to put here. And we're going to tap for, for that yearba. And the salsa of maracucle is a bit. And the sauce of maracucle is a bit. Here we're going to be pendent, and start to be bolting, by side and side, the mules of pollo of pollos, impend with this rich salsa of maracriole. I'm going to put a tap, but not the tap of this sartene, because no has the tap, I'm going to put a tap, so that so that so it's more rapid and so concentrate more the flavor. No, so I'll just to add the milk of a beaveha to the salsa of maracouillat. If you don't have milk of beapea, they can't add a little panela rasped, because as a maracouillia is a lot acid, so, so, it does not get very acid. That's a touch special to these mules in sars of maracouillac. We'll just go to five minutes, and then we'll This is delicious. And so, this delicious morlo of pollo in salsa of maracrucage, accompanied with a rich arroos of palito and some patacone and a jug in an orange. If you liked the video, regal me a like and a like and share. We'll see in another opportunity to bring you more content. A