{"id":50,"date":"2014-04-21T08:47:40","date_gmt":"2014-04-21T06:47:40","guid":{"rendered":"http:\/\/ivanpozo.es\/recetas\/?p=50"},"modified":"2018-04-13T11:12:56","modified_gmt":"2018-04-13T09:12:56","slug":"pollo-en-pepitoria","status":"publish","type":"post","link":"http:\/\/ivandelpozo.com\/recetas\/pollo-en-pepitoria\/","title":{"rendered":"Pollo en pepitoria"},"content":{"rendered":"<h5>La pepitoria es una forma de cocinar diferentes platos de carne (generalmente con pollo o gallina), por regla general los jugos naturales obtenidos de la preparaci\u00f3n de las carnes se enriquecen con yema de huevo duro, cuando se hace esto el plato recibe el apelativo de \u201cen pepitoria\u201d.<\/br><br \/>\nLas pepitorias a base de yema de huevo duro, pueden sufrir variantes: a veces se le a\u00f1ade azafr\u00e1n, nuez moscada, ajos, almendras, etc.<\/h5>\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<blockquote>\n<h4><em>Ingredientes para 4 personas:<\/em><\/h4>\n<p>\t\u2022 1 pollo<\/br><br \/>\n\t\u2022 4 rebanadas de pan<\/br><br \/>\n\t\u2022 2 dientes de ajo<\/br><br \/>\n\t\u2022 200 gr. de almendras<\/br><br \/>\n\t\u2022 4 yemas de huevo<\/br><br \/>\n\t\u2022 2 dl. de vino blanco (1 vaso de ca\u00f1a)<\/br><br \/>\n\t\u2022 1 dl. de brandy (1\/2 vaso de ca\u00f1a)<\/br><br \/>\n\t\u2022 Tomate frito<\/br><br \/>\n\t\u2022 Colorante (mejor azafr\u00e1n)<\/br><br \/>\n\t\u2022 Sal<\/br><br \/>\n\t\u2022 Pimienta blanca\n<\/p><\/blockquote>\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n<blockquote>\n<h4><em>Preparaci\u00f3n:<\/em><\/h4>\n<p>Salpimentamos el pollo, lo pasamos por harina y fre\u00edmos. Reservamos.<\/br><br \/>\nEn la misma sart\u00e9n fre\u00edmos el pan, los ajos y las almendras. Pasamos a un recipiente para batir y a\u00f1adimos las 4 yemas de huevo cocidas, un poco de tomate frito, colorante, un poco de caldo blanco y batimos.<\/br><br \/>\nEl pollo lo pasamos a una cazuela, lo flambeamos con el brandy, le agregamos el vino blanco y dejamos reducir para que pierda el alcohol.<\/br><br \/>\nLe a\u00f1adimos lo batido anteriormente con cuatro cucharadas de tomate frito y dejamos cocer 20 o 25 minutos.\n<\/p><\/blockquote>\n<p>no-repeat;center top;;<\/p>\n<p>auto<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La pepitoria es una forma de cocinar diferentes platos de carne (generalmente con pollo o gallina), por regla general los jugos naturales obtenidos de la preparaci\u00f3n<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[40,4],"tags":[],"class_list":["post-50","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-pollo","category-segundos-platos","post_format-post-format-image"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.7 - 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