Pechugas de pollo en fritada al coñac

Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Pechugas de pollo en fritada al coñac. One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.

Pechugas de pollo en fritada al coñac is one of the most favored of recent trending foods on earth. It's enjoyed by millions daily. It's simple, it is fast, it tastes yummy. They're nice and they look wonderful. Pechugas de pollo en fritada al coñac is something which I've loved my entire life.

Many things affect the quality of taste from Pechugas de pollo en fritada al coñac, 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 Pechugas de pollo en fritada al coñac 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 Pechugas de pollo en fritada al coñac is 4 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 Pechugas de pollo en fritada al coñac estimated approx 40 minutos.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Pechugas de pollo en fritada al coñac using 7 ingredients and 3 steps. Here is how you cook it.

Unas pechugas de pollo en una fritada de cebolla y tomates frescos, con coñac, que deja un sabor delicioso.

Ingredients and spices that need to be Take to make Pechugas de pollo en fritada al coñac:

1. 1/2 kilo filetes de pechuga
2. 2 cebollas blancas grandes
3. 1 kilo tomates en rama
4. 3 cucharadas aceite de oliva Virgen extra
5. sal
6. 1 cucharada rasa azúcar
7. 1 copita coñac

Instructions to make to make Pechugas de pollo en fritada al coñac

1. Ponemos al fuego una sartén con el aceite, freímos levemente las pechugas troceadas y con sal, apartamos. En el aceite que nos queda rehogamos las cebollas cortadas a rodajas finas.
2. Ya tierna la cebolla agregamos los tomates rallados. ponemos el azúcar y un poco de sal, mezclamos bien y dejamos hacer a fuego medio 15 minutos.
3. Añadimos el coñac, y dejamos cocer 5 minutos más. Por último agregamos las pechugas, mezclamos bien rectificamos de sal y dejamos hacer todo junto 5 minutos, nos queda una fritada jugosa, apartamos y servimos inmediatamente. Frío también queda delicioso.

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