Polvorosa de Pollo

Serves 1
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Directions

  1. 1Prepare the dough, adding all-purpose wheat flour, cornstarch, salt, egg, melted butter, olive oil, and chicken broth.
  2. 2Prepare the dough, adding all-purpose wheat flour, cornstarch, salt, egg, melted butter, olive oil, and chicken broth.
  3. 3Prepare the dough, adding all-purpose wheat flour, cornstarch, salt, egg, melted butter, olive oil, and chicken broth.
  4. 4Mix a little, then place on the counter and knead for about 5 minutes, just until the ingredients are combined.
  5. 5Mix a little, then place on the counter and knead for about 5 minutes, just until the ingredients are combined.
  6. 6Mix a little, then place on the counter and knead for about 5 minutes, just until the ingredients are combined.
  7. 7Form a ball, place it in a bag and take it to the freezer for 20 minutes.
  8. 8Form a ball, place it in a bag and take it to the freezer for 20 minutes.
  9. 9Form a ball, place it in a bag and take it to the freezer for 20 minutes.
  10. 10Prepare the stew by adding oil, then when it is hot, add the onion, leek, bell pepper and sweet pepper.
  11. 11Prepare the stew by adding oil, then when it is hot, add the onion, leek, bell pepper and sweet pepper.
  12. 12Prepare the stew by adding oil, then when it is hot, add the onion, leek, bell pepper and sweet pepper.
  13. 13Add a little salt and add the garlic.
  14. 14Add a little salt and add the garlic.
  15. 15Add a little salt and add the garlic.
  16. 16Add the tomato sauce with olives.
  17. 17Add the tomato sauce with olives.
  18. 18Add the tomato sauce with olives.
  19. 19Mix well and add the red wine, a little papelón, mix very well.
  20. 20Mix well and add the red wine, a little papelón, mix very well.
  21. 21Mix well and add the red wine, a little papelón, mix very well.
  22. 22Add the previously shredded chicken, add the olives, raisins and capers.
  23. 23Add the previously shredded chicken, add the olives, raisins and capers.
  24. 24Add the previously shredded chicken, add the olives, raisins and capers.
  25. 25Correct salt, pepper and cook for 25 minutes over low heat.
  26. 26Correct salt, pepper and cook for 25 minutes over low heat.
  27. 27Correct salt, pepper and cook for 25 minutes over low heat.
  28. 28Remove the dough from the freezer, divide the dough, take one portion and reserve the other in the refrigerator.
  29. 29Remove the dough from the freezer, divide the dough, take one portion and reserve the other in the refrigerator.
  30. 30Remove the dough from the freezer, divide the dough, take one portion and reserve the other in the refrigerator.
  31. 31Start to stretch a little, then with the help of the rolling pin, stretch the dough.
  32. 32Start to stretch a little, then with the help of the rolling pin, stretch the dough.
  33. 33Start to stretch a little, then with the help of the rolling pin, stretch the dough.
  34. 34Place it in the mold and press until the mold is covered.
  35. 35Place it in the mold and press until the mold is covered.
  36. 36Place it in the mold and press until the mold is covered.
  37. 37Prick the dough with a fork and add the delicious chicken stew.
  38. 38Prick the dough with a fork and add the delicious chicken stew.
  39. 39Prick the dough with a fork and add the delicious chicken stew.
  40. 40Spread well, then start to stretch the other portion of the dough.
  41. 41Spread well, then start to stretch the other portion of the dough.
  42. 42Spread well, then start to stretch the other portion of the dough.
  43. 43Place it on the chicken base, stretch a little and start sealing the edges.
  44. 44Place it on the chicken base, stretch a little and start sealing the edges.
  45. 45Place it on the chicken base, stretch a little and start sealing the edges.
  46. 46Then prick with the fork, brush with beaten egg and take it to the oven at 190 degrees for 50 minutes or until golden brown.
  47. 47Then prick with the fork, brush with beaten egg and take it to the oven at 190 degrees for 50 minutes or until golden brown.
  48. 48Then prick with the fork, brush with beaten egg and take it to the oven at 190 degrees for 50 minutes or until golden brown.

Ingredients

  • 250 grs harina de trigo todo uso
  • 250 grs harina de trigo todo uso
  • 250 grs harina de trigo todo uso
  • 50 grs maicena
  • 50 grs maicena
  • 50 grs maicena
  • 0.5 Cda sal
  • 0.5 Cda sal
  • 0.5 Cda sal
  • 1 huevo
  • 1 huevo
  • 1 huevo
  • 80 grs mantequilla derretida con sal o margarina
  • 80 grs mantequilla derretida con sal o margarina
  • 80 grs mantequilla derretida con sal o margarina
  • 2 Cdas aceite de oliva
  • 2 Cdas aceite de oliva
  • 2 Cdas aceite de oliva
  • 90 ml caldo de pollo
  • 90 ml caldo de pollo
  • 90 ml caldo de pollo
  • a gusto aceite
  • a gusto aceite
  • a gusto aceite
  • 1 cebolla
  • 1 cebolla
  • 1 cebolla
  • 0.5 ajo porro
  • 0.5 ajo porro
  • 0.5 ajo porro
  • 1 pimentón
  • 1 pimentón
  • 1 pimentón
  • 3 ajíes dulces
  • 3 ajíes dulces
  • 3 ajíes dulces
  • a gusto sal
  • a gusto sal
  • a gusto sal
  • a gusto pimienta
  • a gusto pimienta
  • a gusto pimienta
  • 2 dientes de ajo
  • 2 dientes de ajo
  • 2 dientes de ajo
  • salsa de tomate aceitunas de
  • salsa de tomate aceitunas de
  • salsa de tomate aceitunas de
  • 0.33 taza vino tinto
  • 0.33 taza vino tinto
  • 0.33 taza vino tinto
  • 2 cdas papelón rallado
  • 2 cdas papelón rallado
  • 2 cdas papelón rallado
  • 2 pechugas de pollo cocidas y desmenuzadas
  • 2 pechugas de pollo cocidas y desmenuzadas
  • 2 pechugas de pollo cocidas y desmenuzadas
  • a gusto aceitunas
  • a gusto aceitunas
  • a gusto aceitunas
  • a gusto alcaparras
  • a gusto alcaparras
  • a gusto alcaparras
  • a gusto pasas
  • a gusto pasas
  • a gusto pasas
  • 1 huevo
  • 1 huevo
  • 1 huevo

Equipment

bowlwooden spoonrolling pin23 cm moldforkoven