Pechuga de pollo en crema de coco y risotto de curry con parmesano

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Pechuga de pollo en crema de coco y risotto de curry con parmesano. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pechuga de pollo en crema de coco y risotto de curry con parmesano, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pechuga de pollo en crema de coco y risotto de curry con parmesano delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pechuga de pollo en crema de coco y risotto de curry con parmesano is 3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pechuga de pollo en crema de coco y risotto de curry con parmesano estimated approx 20 minutos.

To get started with this particular recipe, we have to prepare a few components. You can have Pechuga de pollo en crema de coco y risotto de curry con parmesano using 13 ingredients and 10 steps. Here is how you cook it.

Esta combinación de especias, queso y coco es una explosión de sabores exótico está riquísimo.

Ingredients and spices that need to be Make ready to make Pechuga de pollo en crema de coco y risotto de curry con parmesano:

1. 600 gramos pechugas de pollo
2. 100 gramos arroz
3. queso parmesano
4. curry
5. leche de coco
6. ajos
7. 1 cebolla grande
8. cerveza
9. orégano
10. sal
11. pimienta
12. pastillas caldo concentrado de verduras
13. aceite de oliva virgen extra

Instructions to make to make Pechuga de pollo en crema de coco y risotto de curry con parmesano

1. Troceamos las pechugas de pollo y echamos en una fuente con sal, pimienta, curry, orégano y un chorreón de cerveza y dejamos macerar un rato.
2. Pelamos la cebolla y metemos en la picadora.
3. Pelamos los ajos y también echamos en la picadora.
4. En una sartén con un poco de aceite de oliva echamos las cebollas y ajos con un poco de sal y pochamos.
5. En la olla rápida echamos el salteado de cebolla y ajos, la pechuga aliñada, echamos media lata de leche de coco, cubrimos con cerveza, echamos un par de pastillas de caldo concentrado y cocemos durante 12/15 minutos y listas.
6. Rallamos un trozo de queso parmesano en un plato.
7. Mientras en una cacerola echamos un poco agua, la media lata que nos queda de leche de coco, un par de cucharadas de parmesano, un par de pastillas de caldo concentrado, una cucharada de curry y el arroz y alrededor de 12/15 minutos estará listo nuestro risotto cremoso.
8. Estos ingredientes son para 3 personas y el tiempo de preparación es de 20 minutos.
9. En cada plato colocamos un aro de cocina y lo rellenamos del risotto y rociamos por encima con queso parmesano y echamos la tercera parte de la pechuga en crema de coco y a disfrutar comiendo.
10. Este plato es muy fácil y rápido de hacer y además está delicioso.

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