Chicken a la Maca - if anyone likes to play in the kitchen and come up with recipes and combine ingredients, it's my mom. This is just one in a series of her recipes.
Chicken ala Maka - Ana Vuletić
Chicken a la Maca - if anyone likes to play in the kitchen and come up with recipes and combine ingredients, it's my mom. This is just one in a series of her recipes.
Chicken ala Maca, ingredients:
- 300 g fusilla pasta
- 1 package of mixed Mediterranean vegetables - frozen package
- 300 g of white chicken meat
- 50 g of smoked bacon
- 20 g of fat
- 3 teaspoons of soy sauce
- 3 teaspoons aceto balsamic
- so
- beaver
- 1 pinch tarragon (or rosemary)
- 2 dcl of water
- 5 dcl of olive oil
Chicken ala Maka, preparation:
- Bring the water to a boil in a deep pot and add the fusilli to cook with a little salt and olive oil - it takes about 15 minutes to cook them well.
- While the fusilli is cooking, cut the bacon into small cubes. Cut the white chicken meat into small cubes.
- Put the fat and olive oil in a wok or deep pan to heat up a little, add the bacon and as soon as it starts to "sizzle" add the chicken white meat. Fry for a short time, so that the white meat turns brown - stir constantly. Frying time about 5 min in hot fat. Before removing from heat, add balsamic and soy sauce, tarragon or rosemary, stir and remove from heat. Remove the meat and bacon with the fat into a bowl.
- In the same pan, put the frozen Mediterranean mixture and a glass of water. Add a little salt. Let it simmer until the water evaporates, then leave it for another 2 minutes, with constant stirring, to fry slightly and add a little ground pepper.
- The dough is almost finished. Now mix the meat and vegetables in a bowl.
- Drain the pasta and pour into a serving bowl. Pour the meat and vegetable mixture over it and mix gently.
- Decorate as desired. I used baby carrots and yellow cooked carrots and peas.
Ana Vuletic
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