Ensalada templada de pimientos asados y pollo

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Ensalada templada de pimientos asados y pollo. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Ensalada templada de pimientos asados y pollo is one of the most well liked of recent trending foods on earth. It's enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They're nice and they look wonderful. Ensalada templada de pimientos asados y pollo is something which I have loved my entire life.

Many things affect the quality of taste from Ensalada templada de pimientos asados y pollo, 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 Ensalada templada de pimientos asados y pollo 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 Ensalada templada de pimientos asados y pollo is 2 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 Ensalada templada de pimientos asados y pollo estimated approx 60-90minutos.

To get started with this recipe, we must prepare a few components. You can cook Ensalada templada de pimientos asados y pollo using 7 ingredients and 5 steps. Here is how you cook it.

#delantaldorado #cocinafamuliar Para una cena sabrosa y sana o una comida ligera.

Ingredients and spices that need to be Make ready to make Ensalada templada de pimientos asados y pollo:

1. 1 pimiento rojo
2. 1/2 cebolla
3. 1 Pechuga de pollo
4. Pizca sal
5. Hierbas provenzales
6. aove
7. Agua

Instructions to make to make Ensalada templada de pimientos asados y pollo

1. Precalentamos el horno a 180°C. En un recipiente de horno ponemos el pimiento rojo con un chorro generoso de aceite y otro de agua. Metemos el recipiente y dejamos cocinar 30 minutos.
2. Mientras se cocina el pimiento, troceamos la pechuga en tiras y la cocinamos con aceite de oliva y reservamos.
3. Pasada la primera media hora, sacamos el pimiento y damos la vuelta si se nos está quemando por un lado, añadimos pizca de sal y hierbas provenzales. Metemos otra media hora.
4. Pasados 20 minutos decidí añadirle también cebolla, así que lo dejé cocinándose en esta parte 20 minutos más. Es decir, en total estuvo 40 minutos.
5. Por último sacamos del horno y juntamos con el pollo. Esto se puede hacer también en el paso anterior, pero en mi recipiente no entraba nada más. Dejamos reposar hasta que temple... ¡Y a comer!

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