Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

Pollo al Vainilla 1     HT  MC  Sth American  40mins plus soaking

Serves 4    Hot  Poultry  Dried Fruit  Alcohol  Main Course  South America

 

Ingredients

2 Vanilla Pods, split lengthwise
2 tbsp Sultanas
60ml/2fl.oz. Sweet Sherry
4 Boneless Chicken Breasts, halved
50g/2oz Unsalted Butter
1 large Onion, thinly sliced
2-1/2 tbsp Flour
480ml/16fl.oz. Chicken Stock

 

Instructions

 

1. Place the vanilla pods in one small bowl and the sultanas in a separate small bowl and pour half the sherry over each. Leave to macerate for 30 minutes.

 

2. Heat the butter in a frying pan, add the chicken and sauté for 5 minutes on each side. Remove the chicken from the pan with a slotted spoon or tongs. Set aside.

 

3.  Add the onions to the pan and sauté until soft and transparent.

 

4. Sprinkle in the  flour and stirring continuously, cook until the flour is golden brown.  

 

5. Add chicken stock stirring continuously, and cook until thickened. 

 

6. Reduce the heat, add the chicken pieces, vanilla pods and raisins with the sherry they've been soaking in and continue cooking over low heat for 15 minutes.

 

More Chicken Recipes  |  General Preparation & Cooking Times  

 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk