INGREDIENTS
- Pollo:
- – Rooster 1 unit.
- – Garlic 3 cloves.
- – Laurel.
- – Orange juice 250 cc.
- – Lemon juice 250 cc.
- – Soy sauce 100 cc.
- – Romero.
- – White wine 1 glass.
- – Salt and pepper.
- – Honey 1 tbsp.
- Grilled greens:
- – Tomate cherry 10 unid.
- – Onion 2 items.
- – Leek 2 items.
- – Bleached Papines 10 items.
- – Pumpkin 4 slices.
- – Beetroot 2 items (blanched).
- – Fennels 2 items.
- – Salt and pepper.
- – Olive oil.
- Bean pickle:
- – Cooked beans 400 g.
- – Chopped garlic and parsley.
- – Vinegar.
- – Floor chili.
- – Salt and pepper.
Rooster with grilled greens and pickled beans, we clear up the menu for you with this spectacular and easy to arrange menu
PROCEDURE:
1. Warmth a saucepan and seal the hen items.
2. Fragrance with rosemary, crushed garlic with pores and skin and bay leaf.
3. Add the wine and raise the cooking inventory and add the citrus juices. Season and cook dinner for about 20 minutes.
4. On the finish add the soy sauce and 1 tbsp of honey.
5. For the greens, minimize all of the greens in half and grill on a griddle with just a little oil. Season with salt and pepper.
6. For the pickle, combine all of the components.
7. Serve the hen, with the greens and the pickle.
