INGREDIENTS
- – Rooster 1 unit.
- – Onion 250 g.
- – Garlic 30 g.
- – Cabbage ¼ unit.
- – Crema 300 cc.
- Chimichunch:
- – Almendras 50 g.
- – Sesame 30 g.
- – Garlic 2 filleted cloves.
- – Contemporary oregano.
- – Thyme 2 sprigs.
- – Mint 2 sprigs.
- – Parsley.
- – Olive oil 100 cc.
- – Lemon 2 items.
- – Floor chili.
- – Peppers.
CHICKEN AND CABBAGE
PROCEDURE:
1. Clear and reduce the rooster, season with salt and pepper, put together interfine salt, pepper, floor chili, thyme and garlic.
2. Preheat an iron pan, toast the sesame.
3. Add olive oil, fry the almonds till they’re evenly golden, drain and salt.
4. Fillet garlic, fry so it does not burn, take away and drain.
5. Place the rooster, seal, prepare dinner evenly and put aside.
6. Add the onion, garlic, cabbage, brown with out transferring, the concept is to roast and switch.
7. Coarsely chop the herbs and fried garlic, season, add the chopped almonds and sesame.
8. Return the rooster to the dish, add the cream and gratin for a couple of minutes.
9. Plate the rooster.
