INGREDIENTS
- 3 small chicken thighs
- 3 Lima
- a little cognac
- 1 small carrot
- 1 tomato for sauce
- 1 small tablespoon of honey
- Sugar
- 1 chopped cayenne
- 100 grams of corn flour
- Agua
- Sal
- 30 grams of rice
- 1 salad tomato
- 1 green apple
- 4 black olives.
- 1 endibia.
- 1 natural and small beet
- Olive oil
PREPARATION
to do the rice: we put to boil 4 times more water than rice we add. Cook for 7 minutes over high heat, stirring occasionally. Then it is finished cooking over low heat, 7 more minutes. Rest will be four minutes. Drain and let cool.
For marinate the chickenDirections: clean the thighs and keep them cold for 30 minutes together with the juice of a lime, a little cognac (shot type) and salt.
For the sweet and sour beet vinaigrette: clean, peel and chop the beetroot. Boil the water with the juice of half a lime, the sugar and the salt. Boil until the water evaporates. Then we crush the beet and cool. Once the beet is cold, add a little remaining lime juice, the olive oil, give it a pinch of salt and beat until emulsified.
For the sweet and sour sauce for chicken: Peel and chop the carrot into small pieces. We sauté it with the olive oil and the cayenne pepper. Meanwhile, chop the tomatoes and mix everything. Once cooked, add the honey and sugar. We continue cooking for a couple more minutes. To finish the sauce we add the grated skin of 1/2 lime, salt and we can beat a little to make it creamier. Reserve hot.
Rice salad: Poach the tomatoes first. Once peeled, cut them into small pieces, removing the seeds at the same time. We reserve to assemble the salad. We also chop the olives and place next to the tomato. Then peel the apples and chop them into small pieces. So that they do not oxidize, we will marinate them with water and lime juice when we do not use it. Chop the endive, keep in water. And we cut cucumber into thin and long strips that we will put together with the apple. Gently mix the rice with the apple, the olives, the tomato and its point of salt. Once all of the above has been done; The time has come to drain the chicken, give it a pinch of salt, pass it through corn flour and fry in previously hot oil. Once fried, pass it through blotting paper. Finally, put the chicken together with its sauce, give it a few turns and serve. To eat!
