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Diego

Diego Marroquín

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Recipe

Inflated Chicken Cake

1h 30 mins
Half
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Delicious chicken pie to surprise your guests and the consistency you will love.
Learn more about Diego Marroquín

Ingredients

5 portions
  • 400 grams chicken breast, chopped
  • 200 grams pork meat, chopped
  • 1 glass sherry wine
  • 150 grams bacon, in strips
  • 1 egg
  • 1/2 onions
  • 1 clove garlic
  • 1 twig parsley
  • breadcrumbs, soaked in milk and salt

Preparation

Place the breast and pork in a bowl, add the sherry and leave to macerate in the fridge for an hour.
Beat the egg in a bowl and add half a very chopped onion, the crumb of bread soaked in milk, the chopped garlic clove and the chopped parsley, and the salt. Mix well and add this mixture to the minced and macerated meat. Remove the dough until a homogeneous mass is obtained.
Line a rectangular oven mold with half the bacon. Now pour the minced meat preparation and place the rest of the bacon on top, covering everything well. Cover the mold with aluminum foil and cook at 200ºC in a water bath for 1 hour.
Remove from the oven and let cool to room temperature. As it is cold let it rest in the fridge for 1 day and ready.

TIPS

Cut the cake into large pieces and accompany with salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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