Pechuga Rostizada

Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a special dish, Pechuga Rostizada. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Pechuga Rostizada is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious. Pechuga Rostizada is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Pechuga Rostizada, 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 Rostizada 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 Rostizada is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Pechuga Rostizada using 14 ingredients and 4 steps. Here is how you can achieve that.

Marinado y tiempo es el secreto

Ingredients and spices that need to be Make ready to make Pechuga Rostizada:

1. 2 pechugas de Pollo
2. 2 dientes ajos majados
3. 1 cdta pimienta negra recién molida
4. 1 cdta sal de mar
5. 1 cdta orégano tostado
6. 1/2 cdta tarragón
7. 2 onzas vinagre blanco
8. 1 cda Salsa de Soja
9. 1 onza aceite de oliva extra virgen
10. 1/2 cdta comino
11. 1/2 cdta paprika ahumada
12. 1 pizca curry
13. 1/2 cdta azúcar
14. 2 onzas vino blanco

Steps to make to make Pechuga Rostizada

1. Las pechugas las abriremos como un libro, haciendo un corte lateral sobre el costado que no tiene hueso, desde la punta hasta la cabeza de la pechuga, sin ahondar hasta el hueso. Queremos llegar al bolsillo interno que separa el lomito de la pechuga. Rociamos con sal y pimienta por ambos lados.
2. Vamos a mezclar el resto de ingredientes, con lo que untaremos las pechugas completamente. Ahora volvemos a cerrar la pechuga y las introducimos dentro de una bolsa plástica a la cual le extraemos todo el aire, amarramos de tal forma que este comprimido el interior de la bolsa. esto lo metemos a la heladera, y dejamos reposar 24 horas, para lograr el marida perfecto.
3. Pasadas las 24 horas, pre calentamos el horno a 180°C 5 minutos, introducimos ambas pechugas en una bandeja de rejillas, que recoja los jugos del asado, pero que eleve la pechuga para que no se sancoche. Hornearemos 40 minutos por un lado y 30 minutos más por el otro lado. Los últimos 5 minutos encendemos el dorador para lograr la cubierta crispy o tostada de la piel.
4. Una vez estén listas, las dejamos enfriar antes de cortarlas, unos 10 minutos son suficientes, esto estabilizará los jugos dentro de la carne, manteniendo más jugosa.

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So that's going to wrap this up for this special food Recipe of Award-winning Pechuga Rostizada. Thanks so much for your time. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!