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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.
3 cups potato cambray, cut in half, for the filling
5 cloves garlic, for the filling
2 tablespoons sea salt, for the filling
1 tablespoon ground black pepper, for the filling
1/2 cups olive oil, for the filling
1 chicken, 1,600 kg approximately, clean inside
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.
PRESENTATION
Serve a little leg or the piece that you like with a little filling to accompany, it will be delicious because the filling will have all the flavor of the chicken.
TIPS
So that the chicken has the most golden and crunchy skin, it spreads once in a while while you bake a little honey with paprika and it will have a perfect color.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
486.1
kcal
24.31%
Carbohydrate, by difference
3.8
g
1.27%
Protein
4.7
g
9.4%
Total lipid (fat)
50.5
g
77.69%
100
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Ratings(1)
Ivonne De Ortiz
27/06/2018 14:44:50
Haremos esta deliciosa receta 👌😉
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