Cebollitas francesas al Pedro Ximénez con pollo

Hey everyone, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Cebollitas francesas al Pedro Ximénez con pollo. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cebollitas francesas al Pedro Ximénez con pollo is one of the most favored of recent trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions every day. Cebollitas francesas al Pedro Ximénez con pollo is something that I have loved my entire life. They're nice and they look wonderful.

Many things affect the quality of taste from Cebollitas francesas al Pedro Ximénez con pollo, 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 Cebollitas francesas al Pedro Ximénez con pollo 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 Cebollitas francesas al Pedro Ximénez con pollo is 2 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 Cebollitas francesas al Pedro Ximénez con pollo estimated approx 45 minutos.

To get started with this recipe, we must first prepare a few ingredients. You can cook Cebollitas francesas al Pedro Ximénez con pollo using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Cebollitas francesas al Pedro Ximénez con pollo:

1. 1/2 kilo cebollitas francesas
2. 1 pechuga de pollo
3. Ajo en polvo
4. Hierbas provenzales
5. Sal
6. 50 gr azúcar
7. Agua
8. Reducción de Pedro Ximénez

Steps to make to make Cebollitas francesas al Pedro Ximénez con pollo

1. Pelar las cebollitas, cortar un poco la base hasta dejarlas completamente peladas y partirlas en trozos de tamaño mediano para que se suelten las capas.
2. Cubrir la base de una cazuela de aceite y ponerla al fuego. Cuando esté caliente añadir las cebollitas, sal y azúcar y dejar dorar unos minutos.
3. Añadir agua hasta que las cebollitas estén casi tapadas y reducción de Pedro Ximénez al gusto. Dejar cocer hasta que casi no quede agua.
4. Partir la pechuga en trocitos y echarle sal, ajo en polvo y hierbas provenzales.
5. Incorporar la pechuga a la cazuela, añadir un poco más de reducción.
6. Dejar reducir un poco más hasta que el pollo adquiera un color caramelizado.

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