Tiras de pollo con coco/ Chicken strips with coconut

Pollo con coco

Esta es una receta que siempre quise hacer, pero por alguna razón es de las recetas que clasifiqué como complicada y resulta que es muy muy fácil.

Decidí hacerla por varias razones: me encanta el pollo frito y cuando digo me encanta, me refiero a que es mi receta favorita del mundo mundial de pollo y que lo podría comer todos los días si no fuera por la cantidad de harina y grasa que tiene. L a hice un día que mi mamá vino a comer; normalmente me pregunta qué hay de comer porque no le encanta mi comida sana ni mi “moda” por lo orgánico. También a mi hija le encanta todo lo que sea frito y empanizado y me pidió que le hiciera milanesas, pero no hemos empanizado ni frito pollo en más de dos años en mi casa, así que pensé que era el día indicado para ver si el empanizado de coco nos daba el efecto deseado.

¡El resultado fue maravilloso! El coco quedó muy crujiente, ligero y el sabor no opacaba para nada. La cúrcuma y pimienta de cayena le dan un sabor delicioso y diferente sin llegar a picar.

Básicamente sigues los mismos pasos que con una milanesa, pero en vez de harina o pan molido, le pones coco. Yo usé coco orgánico, porque las marcas comerciales le ponen algún tipo de silicón al coco y todo lo que ya viene rallado para que no se pegue y pues ¿qué necesidad tenemos de comer plástico?

Para empanizar el aceite debe estar muy caliente para que no se absorba en el coco y tengamos tiritas grasosas feas. Entonces como siempre te recomiendo hacer una prueba y hacer una tirita para asegurarte que el aceite está lo suficientemente caliente y el pollo bien sazonado. Una vez que rectifiques el sabor ya puedes freír todas las demás.

Lo acompañé de una salsa de chipotle para los adultos y otra de cátsup con mayonesa para mis enanos y mi esposo, que no come chile.

Un abrazo,

Maca

 

Tiras de pollo con coco

Pollo con coco

INGREDIENTES

4 porciones

500 gr. de pechuga de pollo orgánica en tiras

1 cucharadita de cúrcuma

1 cucharadita pimienta de cayena

2 cucharadas perejil seco

2 tazas de coco deshidratado

2 huevos batidos

Sal y pimienta al gusto

Aceite de cártamo para freír

 

INSTRUCCIONES

  1. Calentar aceite en un sartén grande hasta cubrir 2 cm
  2. Poner en un bowl la cúrcuma y pimienta de cayena, sal y pimienta y mezclar
  3. Agregar el pollo y mezclar con las especies
  4. En otro bowl mezclar el coco con el perejil, sal y pimienta
  5. En otro bowl sazonar el huevo
  6. Armar una estación de empanizado
  7. Pasar una sola tira el huevo sazonado y luego por el coco
  8. Freír y probar para ver si el sabor está bien. En caso de que no, sazonar a gusto
  9. Empanizar todo el pollo y freír
  10. Quitar el exceso de aceite con toallas de papel
  11. Servir caliente

______________________________________________

Chicken strips with coconut

This is a recipe I always wanted to make, but for some reason I thought coating things in coconut would be really difficult. It turns out it is very easy.

I decided to make this because we love fried chicken, and by love I mean it is one of my all-time favorite chicken dishes and could eat it every day if it wasn’t so bad for me. I did this on a day my mom was coming for lunch. She usually asks me what we will have because she is not, at all, into my healthy cooking and organic “fad” (according to her). Also, my daughter loves fried, breaded things and she asked me to do milanesas, but we haven’t had a breaded and fried chicken cutlet in my home in over two years, so this was the perfect moment to try and see if the coconut coating would get the desired effect.

The result was amazing. The coconut is crunchy and light and the coconut flavor is not at all overwhelming. The turmeric and cayenne pepper give a delicious, different flavor that is not hot for kids.

I did this on a day my mom was coming for lunch. She usually asks me what we will have because she is not, at all, into my healthy cooking and organic “fad” (according to her). Also, my daughter loves fried, breaded things and she asked me to do milanesas, but we haven’t had a breaded and fried chicken cutlet in my home in over two years, so this was the perfect moment to try and see if the coconut coating would get the desired effect.

You basically follow the same steps you would with a breaded cutlet, but instead of flour you coat the chicken in coconut. I chose organic coconut. The regular brands add some kind of silicone to their shredded coconut to avoid them to become a big ball of sticky coconut and we shouldn’t eat any kind of plastic and the whole idea is for the coconut to stick to the chicken, so there you go, organic coconut it is!

To fry the chicken the oil needs to be really hot, so it is not absorbed and we are left with soggy oily strips. I recommend making a trial with one strip to check if the oil is hot enough and if the seasoning is right. Once you rectify the seasoning you can go ahead and fry the rest.

I served this with a chipotle sauce for the gown-ups and with ketchup and mayonnaise for my the little ones and husband.

Hugs,

Maca

_________________________________

Chicken strips with coconut

INGREDIENTS

4 servings

500 gr. organic chicken breast in strips

1 teaspoon turmeric

1 teaspoon cayenne pepper

2 tablespoons dry parsley

2 cups shredded coconut

2 eggs beaten

Salt and pepper to taste

Oil to fry

INSTRUCTIONS

  1. Heat 2 cm oil in large skillet
  2. Mix turmeric, cayenne pepper, salt and pepper in a bowl and mix
  3. Add chicken and cover with spices
  4. In another bowl mix coconut, parsley, salt and pepper
  5. In another bowl season beaten eggs with salt and pepper
  6. Line up your coating section
  7. Coat one strip in egg and then in coconut and fry to taste seasoning and oil temperature
  8. Rectify seasoning if necessary
  9. Coat the chicken and fry
  10. Take excess oil with paper towels
  11. Serve hot

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