Pollo al Vainilla 1 HT
MC Sth American 40mins plus soaking
Hot Poultry Dried
Fruit Alcohol Main Course South America
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
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.
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
Add the onions to the pan and sauté until soft and transparent.
Sprinkle in the flour and stirring continuously, cook until the flour is
Add chicken stock stirring continuously, and cook until thickened.
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
Chicken Recipes | General Preparation
& Cooking Times
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