Pechuga de Pollo Asado con Patatas al Horno .
Pechuga de pollo asado con patatas al horno : new recipe Pilar , our owner friend and chef's " El Cortijo Sin " of Granada (Spain).
His whole kitchen is gluten-free: Pilar welcomes with a smile and delight with scents and flavors.
Ingredients for 4 people:
1 kg of chicken breast;
1 kg of potatoes;
250 ml of dry white wine;
100 ml of olive oil for the chicken and the same for potatoes;
1 teaspoon of sugar;
2 Sun-dried tomatoes;
1 spoonful of Proven 10 herbs;
1 teaspoon of ground sweet paprika;
1/2 teaspoon garlic powder;
1/2 teaspoon gingerbread;
1/2 teaspoon chopped coriander;
1/2 teaspoon chopped parsley;
1/2 teaspoon ground cayenne;
1 celery stick, Crushed;
2 oven-proof bags;
As we prepare, the best thing is to turn the oven in 200 degrees, so when everything is ready we can put the two bags in the oven.
Peel the potatoes and cut them into medium-sized pieces of about 3 cm per side.
Place in a baking tray with baking paper, add oil (100) ml and salt.
Prepare the seasoning for the chicken… put everything in the chicken in a roast bag.
Do many rotations to spray everything with marinade and close with the closure for the bag.
Once everything is ready, you put in the oven with the heat lowered to a maximum of 180 degrees per 20 minutes.
After check the chicken if it is cooked also because each oven is different.
Serve the chicken with potatoes and the sauce that remains on the bottom of the bag.
Good appetite and I hope you all come and visit my beautiful city "Granada" and to welcome you in my restaurant.
Thank you Pilar for your recipe,