Ensalada de Pollo Asado

Recetas (cont.)

1 libra (0.5 kg) de pechugas de pollo deshuesadas

1 cucharada (15 ml) de aceite vegetal

2 cucharadas (30 ml) de salsa de soya

1 cucharada (15 ml) de miel

2 dientes de ajo machacados

1 cucharada (15 ml) de curry en polvo

1 cucharadita (5 ml) de cúrcuma molida

1 cucharadita (5 ml) de jengibre molido

1 cucharadita (5 ml) de comino molido Hojas verdes mezcladas

Instrucciones

1.Corte el pollo en tiritas de 1 pulgada. En un plato de vidrio o bolsa plástica mezcle todos los ingredientes salvo las hojas verdes. Agregue las tiritas de pollo; dé varias vueltas para bañar bien. Deje marinar en el refrigerador por 30 minutos.

2.Precaliente la parrilla en 350°F (177°C).

3.Quite las tiritas de pollo del adobo y descártelo. Coloque las tiritas de pollo sobre la parrilla; tape.

4.Ase las tiritas de pollo de 4 a 5 minutos sobre cada lado, hasta que los jugos salgan transparentes y la carne no esté rosada. Deje reposar el pollo por unos minutos.

5.Sirva el pollo sobre las hojas verdes.

Porciones: 4

Mahi Mahi con Jengibre y Eneldo

1/4 taza (60 ml) de jugo de lima

1/4 cucharadita (1.3 ml) de pimienta negra molida gruesa 1/4 cucharadita (1.3 ml) de raíz de jengibre recién rallada 1/4 de cucharadita (1.3 ml) de eneldo

Mahi mahi de 3/4 libras (0.3 kg)

Instrucciones

1.En un plato de vidrio o bolsa plástica mezcle todos los ingredientes salvo el pescado. Agregue el pescado; dé varias vueltas para bañar bien. Deje marinar en el refrigerador por 30 minutos a 1 hora.

2.Precaliente la parrilla en SEAR (sellar).

3.Quite el pescado del adobo y descártelo. Coloque el pescado sobre la parrilla; tape.

4.Ase por 5 minutos; dé vuelta el pescado.

5.Baje el calor a 375°F (190°C). Ase durante 5 minutos más o hasta que el pescado se desmenuce cuando presione con un tenedor.

Porciones: 2

25360 specifications

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