Rich roasted chicken spread in a smoked chipotle sauce, garlic, lemon yellow and tarragon, stuffed with mushrooms, chambray potatoes and melted panela cheese. This filling will be ideal to accompany with the chicken.
Learn more about Cocina Lala®
Ingredients8 portions
Preparation
Preheat the oven to 180 ° C.
For the marinade, blend the butter, tarragon, lemon juice, olive oil, garlic, chipotle peppers, salt and black pepper to your liking, and reserve.
For the filling, in a bowl add the mushrooms, the LALA® Panela Cheese, the chambray potatoes, garlic, salt of grain and black pepper to taste, add the olive oil and mix until everything is well bathed in oil and reserve.
Place the chicken in a baking tray and fill it with the previous preparation. Tie the legs of the chicken to preserve the shape.
Spread the chicken with the marinade and bake for 1 hour, steaming constantly with the marinade.
Let it rest before serving.
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