Cestitas crujientes rellenas de pollo de la coronación

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, Cestitas crujientes rellenas de pollo de la coronación. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must prepare a few components. You can cook Cestitas crujientes rellenas de pollo de la coronación using 22 ingredients and 6 steps. Here is how you can achieve that.

El Coronation Chicken o Pollo Coronación es un plato que surgió para la coronación de la reina Isabel II en 1953, se ha acreditado a la experta en gastronomía Constance Spry y la chef Rosemary Hume como las inventoras de este fantástico plato.
Ambas eran principiantes en la sede de Le Cordón Bleu en Londres en 1953, cuando se preparaba el banquete por la coronación de la Reina, entonces Constance Spry propuso una receta de pollo frío, crema de curry y aliño que se convirtió en uno de los platos estrella de esta celebración.
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Ingredients and spices that need to be Prepare to make Cestitas crujientes rellenas de pollo de la coronación:

1. Para el pollo
2. 2 pechugas de pollo
3. 1 palo canela
4. 5 granos pimienta
5. 1 pizca azafrán
6. 1 cucharada de café sal
7. 2 hojas laurel
8. 1 pizca jengibre
9. Para la salsa
10. 3-4 cucharadas mahonesa
11. 2 cucharadas yogur griego (o nata o creme fraiche)
12. 1 cucharada chutney de mango
13. 1 chorrito salsa Worcestershire
14. 1 cucharada mostaza
15. 1 cucharada zumo de limón
16. 1 cucharada curry en polvo (o de pasta de curry amarillo)
17. Jengibre confitado, al gusto (u orejones...)
18. 20 g. (aprox) pasas
19. 40 g. (aprox) almendra picada
20. Sal
21. Pimienta
22. 4 panecillos redondos

Instructions to make to make Cestitas crujientes rellenas de pollo de la coronación

1. Llena una cazuela de agua o caldo de pollo y echa las especias y las pechugas en ella. Lleva a ebullición. Cuando comience a hervir baja el fuego y tapa la cazuela. Cocina durante 20-25 minutos.
2. Saca el pollo y córtalo en dados. Deja que se enfríe mientras preparas la salsa.
3. Echa el pollo frío sobre la salsa y remueve de nuevo hasta que el pollo este totalmente cubierto con ella. Conservar fresco.
4. Para la salsa mezcla todos los ingredientes y remueve bien. Rectificar si es necesario.
5. Yo lo presento rellenando un pan previamente tostado y untado con ajo.
6. Tostar el pan en el horno 12'. Cortar una tapa y quitar la miga. Untar con ajo. Rellenar con el pollo. Servir.

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