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Recipe of Cream of Chicharron with Chicken

Cream of Chicharron with Chicken

15 mins
25 mins
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Delicious crackling cream with a touch of fried bacon and chicken broth. A cream that you can not stop trying. It is a delicious dish to start a delicious meal.


4 portions
  • 150 grams pork rind
  • 1/2 chicken breasts
  • 4 slices turkey bacon
  • 190 grams cream cheese
  • 1/2 onions
  • 2 cloves garlic
  • 1.5 liters chicken broth


Cook the chicken breast in 1.5 liters of water with a little salt and a tozo of onion. Reserve the chicken broth.
Fry 3 slices of chopped bacon, no need to add oil. Add the onion and chopped garlic, sauté until the onion looks transparent. Add the cooked chicken breast, add salt and pepper to taste and heat for 5 more minutes.
Place the previous mixture in the blender, add the cream cheese and 1 liter of the chicken broth; without liquefying add 2/3 of the pork rind, correct the consistency of the cream and if necessary add more pork crackling or chicken stock until a slightly thick cream.
Dora the slice of remaining bacon finely chopped until crispy, place in a sauceboat. Put some chicharrón into a plastic bag and roll over repeatedly until the pork rind is left in Moronitas. Mix with the golden bacon.
The cream can be served directly from the blender to the plate, if you prefer it can be heated a little more. Once the cream is served, sprinkle a little of the mixture of bacon and chicharron.


Decorate by sprinkling some of the pork and bacon mixture. The cream cheese should be at room temperature. Do not use oil, the bacon is fried with its own fat.


"Phrase: A delicious cream to wrap the heart."

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