Serves 2
Directions
- 1Season chicken breast with salt, pepper, paprika, garlic powder, and olive oil.
- 2Mix well, refrigerate for a couple of hours or at least 30 minutes.
- 3Sear chicken in a pan.
- 4Reserve chicken.
- 5Sauté finely chopped onion and garlic in the same oil.
- 6Incorporate concentrated tomato and cayenne flakes.
- 7Pour in chicken broth, bring to a simmer, and blend with a hand blender.
- 8Return to the pot, add cooking cream, reduce slightly, and incorporate sun-dried tomatoes and grated Parmesan.
- 9Integrate well and reincorporate the chicken.
- 10Add chopped basil and simmer the mixture for a couple of minutes.
- 11Plate and enjoy.
Ingredients
- 600 g pechuga de pollo
- al gusto sal
- al gusto pimienta negra
- 1 cdta pimentón dulce
- 1 cdta ajo en polvo
- 1 cebolla
- 3 dientes de ajo
- 2 cdta tomate concentrado
- 0.5 cdta cayena en polvo
- 4 tomates secos en aceite
- 50 g parmesano rallado
- 300 ml caldo de pollo
- 200 ml nata para cocinar
- al gusto albahaca picada
- aceite de oliva
Equipment
cazuelaturmix
Tips
- If the sauce gets too thick, add chicken broth to thin it.
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