Pollastre amb xampinyons i tomaquet
Try this Pollastre amb xampinyons i tomaquet recipe, or contribute your own.
Try this Pollastre amb xampinyons i tomaquet recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Tallar els xampinyons a llesques fines amb la mandolina
- Posar dins paella amb rajolí d'oli i a foc "fort" que vagin perdent aigua i es redueixin
- Posar planxa a escalfar
- Tallat tomaquets i preparar en plats
- Fer pollastre
- Servir pollastre i xampinyons
Whole mushrooms do the heavy lifting in this dish, providing an earthy foundation that absorbs and balances the savory chicken juices as everything cooks down. Managing the moisture levels of the fungi requires strict attention to heat management and pan capacity during the initial reduction phase.
- Slice the mushrooms uniformly using a mandoline set to approximately two millimeters to ensure they release their internal water content evenly across the hot surface.
- Maintain a vigorous high heat under the skillet initially so the expelled liquid evaporates rapidly rather than boiling the fungi, which prevents proper browning.
- Swap the salad tomatoes for firm plum varieties if local slicing tomatoes are overly watery, as dense plum varieties hold their shape better when plated alongside hot proteins.
- Cook the chicken on a separate preheated cast-iron griddle at high heat for roughly four to five minutes per side to develop a deep brown crust without overcooking the interior.
Pair this preparation with crusty artisanal bread to soak up the reduced mushroom juices left on the plate. Simple green salads dressed only with vinegar and oil provide a sharp counterpoint to the rich savory flavors.
