Chicken Bolivia

Historical review: An empanada is a food consisting of a filling of beef, ham, chicken, ricotta or other products, enclosed in a dough made of bread, usually with wheat dough, mode, but it can be made with corn and other grains, and sometimes with the addition of some fat (oil or butter). It is a food that is prepared in almost all countries of the world. Also called cakes or pastries are as old as bread origin (2500 years BC), your crib is Persia; It is very likely that the beginning of this culinary tradition has been the rigorous climate of its origin, the desert heat to the men to invent a way of protecting the food so that they are not exposed to the weather, in itself the spices and condiments to more than render them much more pleasant to taste allow better conservation and in many cases help digestion. Researching about the Bolivian empanadas we’ve been surprised by the great variety and gastronomic richness of the same. At least we met at least 12 varieties within which is It is located (jigote) chicken pies which also carry beef in addition to chicken. Ingredients for chicken Jigote: 500 Grs. Pollo crumbled 250 Grs. Carne ground 1 finely chopped onions 1 cup consomme 8 hard-boiled eggs, sliced 1 jar of olives stuffed with 1 kg. potato cooked and chopped 1 tablespoons diced yellow ground pepper 1 sprig finely chopped parsley 1 teaspoon oregano, teaspoon salt to the sauce; ground beef teaspoon black pepper 6 tablespoons oil olive (for the sauce) 4 tablespoons of corn oil (for boiled potatoes) ingredients for the dough: 8 cups of wheat flour 2 eggs 1 liter water boiled warm 3 tablespoons sugar 1 teaspoon salt 2 tablespoons melted butter ingredients for pies: 2 Kgs. Jigote of chicken and meat 3 kg mass for Bolivian empanadas the whites of 4 eggs to seal the edges of the pies enough oil for frying absorbent paper to wring the preparation of the Jigote of chicken pies: in a large saucepan with enough water and a little oil and salt, bring potatoes to a boil previously peeled; When tender, remove from the fire, cut them into cubes of cm; book them clean chicken; put it in another saucepan to a boil until tender meat; When soften the chicken book a cup of consomme; remove bones and Gristle from the chicken so that is shredded meat; set aside to use later put some salt and pepper to the meat; in a frying pan put the 4 tablespoons of oil; heat it up and add the meat; cold meat to fire high for 4 to 5 minutes stirring it in a saucepan place the cup of consomme; stir in the chicken sticks and fried ground beef; Remove well to unify the meat and cook on low for 5 to 6 minutes add potatoes to the meat mixture and stir up to unify all the ingredients separately in a pot place oil olive and immediately garlic; Saute for 1 minute add the onion together with oregano, parsley, yellow pepper, salt and pepper; Saute for 4 minutes over medium heat add the meat mixture to the sofrito; Remove very well to unify all the ingredients of the jigote; Cook for 5 minutes to fire medium low; Let stand until use preparation of the dough: in the bowl of the mixer, place all liquid ingredients, salt and sugar; beat at medium speed Add flour of Rev in a little while the Blender is mixing all ingredients when mass this completely soft; remove it from the Blender; I empolvore of flour the surface where you stretch the dough; roll the dough with your hands and knead slightly on the table; Let stand in a warm place for two hours preparation of pies: divide the dough into 24 balls of equal weight on floured surface extend one dumpling up achieves a thickness of cm more or less; place 1 to 2 tablespoons of the jigote or chicken stew; Add 1 olive and one or two slices of boiled egg; Beat egg whites and with the help of a brush spread the ends of the dough so that adheres better one ends of the mass of mode of forming a Crescent; squeeze the ends and repulgue termination of the edge the well thickness pie repeat the same procedure for each of the 23 remaining dough balls FRY in hot oil that covers half of the pie; place the paper towel in a tray; drain pies and serve very hot write us to or contact us on our website: original author and source of the article.

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