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

Serves 4    Hot  Poultry  Dried Fruit  Alcohol  Main Course  South America



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




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  



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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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