Ajillo chicken is a classic in our kitchen, and surely each house has its own recipe. In recipes, we are going to prepare a usual recipe but giving it a new presentation and a small twist. It is an easy recipe, with economic ingredients, but with a beautiful way of presenting it, in individual format and incorporating the puff pastry, which normally likes both children and adults. Just made and warm, but in cold we can also continue enjoying its delicious taste. If you do not like rosemary, you can replace it with thyme, for example, and enjoy its aroma and the good flavor that it also gives it To the dishes. Continue reading and discover how to make chicken stuffed puff pastry.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make puff pastry stuffed with chicken to chicken: |
| 8 cloves of garlic 500 grams of bonely chicken countermuses. 1 beaten egg |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make puff pastry stuffed with chicken to chicken:
1. We will start crushing the garlic cloves slightly. We reserve.
2. We remove the skin from boneless thighs, remove the fats and cut into strips. We salt and pepper to taste.
3. We put the oil in a wide pan and incorporate the twisted and dry rosemary sprig, garlic and chicken strips. We fry for 10 minutes over high heat.
4. We incorporated the wine, we lower the heat, cover and let the chicken to the chicken for 15 minutes stirring occasionally.
5. Meanwhile, we make the puff pastry and preheat the oven at 200 ºC. We extend the puff pastry and cut it in half. Then, brush one of the halves with beaten egg and put the other half on top.
6. We cut the dough into four parts and mark with a knife a slightly smaller rectangle in the center of each puff pastry, but without cutting the dough, just to mark it. In this way, it will remain as a kind of container and we can prepare the chicken stuffed puff pastry.
7. We brush with more beaten egg and bake the puff pastry at 200 ºC with heat up and down for 15 minutes or until golden. We take out of the oven and let cool in a rack.
8. We remove the central rectangle of the puff pastry, just where we had marked them, to leave a hole and be able to fill them with the chicken to the chicken.
9. We distribute the chicken to the chicken between the puff pastry and serve immediately. We decorate if you want with a little fresh rosemary. A very colorful, rich and easy recipe. If you liked the recipe, I invite you to my blog, target = _blank rel = NOFOLLW class = outboundcakes for you.
