One day I wanted to experiment with the vegetables I had at home to surprise my husband with something rich, healthy and new that could be accompanied with wontons stuffed with chicken and cilantro. This recipe came out that is already a classic in my kitchen.
Learn more about Yamila Gonzalez
Ingredients4 portions
Preparation
Add the Herdez corn, cut the zucchini, the carrot, the broccolis, add the previously disinfected cilantro twigs, the chile poblano in rajas, half an onion, 1 clove of garlic and the chicken leg.
Put everything in a saucepan covered with 1 1/2 liter of water and let it cook over medium heat for about 20 minutes, check that the vegetables and chicken are well cooked, remove from the heat and blend until everything is completely mixed leaving Set aside cooked corn kernels to incorporate them into the final cream.
You return the cream to the saucepan with the corn kernels that you protected, you rectify the salt, if necessary add more water so that it takes the desired consistency.
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