Chiles rellenos de pollo en frío con escabeche artesanal

Hello everybody, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Chiles rellenos de pollo en frío con escabeche artesanal. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Chiles rellenos de pollo en frío con escabeche artesanal is one of the most favored of current trending meals in the world. It's easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Chiles rellenos de pollo en frío con escabeche artesanal is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Chiles rellenos de pollo en frío con escabeche artesanal, 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 Chiles rellenos de pollo en frío con escabeche artesanal 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 Chiles rellenos de pollo en frío con escabeche artesanal is 10 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 Chiles rellenos de pollo en frío con escabeche artesanal estimated approx 2 horas.

To begin with this recipe, we have to prepare a few ingredients. You can cook Chiles rellenos de pollo en frío con escabeche artesanal using 12 ingredients and 10 steps. Here is how you can achieve that.

Receta de mi mamá y típica de mi querido estado de Veracruz.

Ingredients and spices that need to be Make ready to make Chiles rellenos de pollo en frío con escabeche artesanal:

1. 26 chiles jalapeños
2. 1 1/2 pechuga de pollo
3. 1 1/2 cebolla
4. Pizca pimienta
5. Pizca a orégano
6. Pizca pimienta
7. 120 ml caldo de vinagre de chiles jalapeños enlatados
8. Pizca sazonador
9. 2 media crema Nestlé 270 gr
10. 3/4 mayonesa hellmann’s light
11. 1/4 de margarina Lala de 90 gr
12. Suficiente Aceite de oliva

Steps to make to make Chiles rellenos de pollo en frío con escabeche artesanal

1. Poner a cocer la pechuga 1/4 cebolla y 1 diente de ajo y pizca de sal.
2. Poner a cocer los 26 chiles en agua hirviendo y dejarlos a que queden en término medio.
   Retirar del fuego y meterlos a un recipiente de agua con hielo.
   Y dejar reposar para enfriar 15 min.
3. Relleno del chile:
   Poner la pechuga deshebrada a fuego medio agregar especias (pimienta, orégano, sazonador) 1/2 cebolla picada, 1/4 mantequilla, aceite de oliva 4 cucharadas soperas y los 120 ml de vinagre.
   Y revolver hasta que tome sabor por 10 min.
4. Relleno del chile:
   Cuando se encuentre lista y sazonada la pechuga agregar 3/4 de la mayonesa descrita y las 2 latas de media crema.
   Revolver y mezclar.
5. Cubierta o decorado de los chiles:
   Escabeche artesanal;
   Poner a fuego medio aceite de oliva en un sartén y agregar tiras de 1 cebolla para sofreír, agregar pizca de orégano, pimienta, sal y ajo en polvo (pizcas) y probar para que quede al gusto con sabor, esperar a que cambie de color la cebolla, retirar del fuego y reposar en un reciente.
   Agregar al recipiente 100 ml de vinagre de manzana y 100 ml de agua purificada.
6. Escabeche artesanal:
   En una cacerola depositar 150 ml de agua purificada y esperar a que hierva a fuego medio bajo y cuando hierva agregar 2 zanahorias cortadas en rueditas en rueditas con sal al gusto.
   Y retirar del fuego cuando la zanahoria se encuentre en término 3/4 y retirar del fuego y depositarla al recipiente junto con la cebolla y agregar 100 ml del escabeche de chiles jalapeños de la marca que gusten.
7. Emplatado:
   Agregar al chile la mezcla de pechuga de pollo
8. Emplatado:
   Agregar el escabeche encima de los chiles.
9. Preparar una mezcla de 1/4 de mayonesa hellmann’s light, 1 lata de media crema Nestlé, 100 ml de leche deslactosada light, 100 ml del escabeche artesanal que preparamos para la cebolla y zanahoria y mezclar.
10. Agregar a cada chile en su superficie y decorar.
    A disfrutar amig@s!!!

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