La dieta del cubano, en cuanto a proteínas se refiere, se basa fundamentalmente en tres P, perrito (salchichas), picadillo y pollo, en ese orden. Esto si es que eres un cubano de "clase media", por supuesto. Hay quienes ni eso pueden comer. Por costumbre o tradición, en mi casa siempre se comía carne los domingos, un "ritual"que implantó mi madre y que intento mantener.
Hello, my friends. Welcome to my blog. A warm greeting to all of you, especially to the members of this community.
The Cuban diet, regarding proteins, is fundamentally based on three "P's": perrito (hot dogs/sausages), picadillo (ground meat hash), and pollo (chicken), in that order. This, of course, if you are a "middle-class" Cuban. There are some who can't even eat that much. Out of custom or tradition, we always ate meat on Sundays in my house, a "ritual" my mother started and one I try to maintain.
Once you manage to get chicken, the easiest and quickest thing is to put it in a pot with some oil, some spices, sauté it, and then add a little water. But sometimes you get tired of the same thing, and it's necessary to change it up. That's why, yesterday Sunday, I made it the way I'm presenting to you today.
Chicken is one of the most consumed meats for its nutritional value. It is rich in proteins necessary for building and repairing tissues; for this reason, when someone has burns, doctors recommend eating meat. Furthermore, chicken is rich in B vitamins (like B3 and B6), which benefit the nervous system and metabolism in general.
It is a low-fat meat, especially if consumed without the skin. It also provides the body with minerals like phosphorus and is widely used as part of balanced and varied diets due to its mild flavor and easy digestion. Because it is a healthy meat, it is the first protein used to start babies' diets. I remember my children loved that exquisite puree I used to make for them; sometimes they wouldn't finish it all, but I made sure to finish it off 🤭.
This is a simple recipe, although for some, deboning the chicken might seem a little tedious, but believe me, it's worth it. My son says the chicken tastes better this way. That's because he doesn't like the bone, unlike me, who am a "bone enthusiast" (sabuesa).
- Pollo, aceite, limón, sazón completo, pimienta negra, vino seco, sal y agua yo candela 🤭.
🔆 For the preparation of this recipe, which serves 4 people, I will use the following ingredients:
- Chicken, oil, lemon, complete seasoning, black pepper, dry wine, salt, and water (and candela 🤭).
- 4 muslos de pollo, 2 onzas de aceite, 2 cucharadas de vino seco, un limón, sazón completo al gusto, pimienta negra al gusto, una cucharadita de sal (hay que tener en cuenta que el sazón completo tiene sal), agua que cubra la carne.
🔆 The portions or measurements are:
- 4 chicken thighs, 2 ounces of oil, 2 tablespoons of dry wine, one lemon, complete seasoning to taste, black pepper to taste, one teaspoon of salt (keep in mind that the complete seasoning contains salt), water to cover the meat.
Lo primero es retirar la piel, luego proceder a deshuesar el muslo haciendo un corte circular por la parte de la pata, otro corte por un costado e ir separando la carne del hueso hasta quitarla por completo.
Cortar la carne en pequeños bistec.
Agregar el sazón completo, la pimienta negra, el limón, el vino seco y por último la sal.
🔆 Procedure:
- The first step is to remove the skin, then proceed to debone the thigh by making a circular cut around the leg part, another cut along one side, and then separate the meat from the bone until it's completely removed.
- Cut the meat into small cutlets.
- Add the complete seasoning, black pepper, lemon, dry wine, and finally the salt.
- Mezclar bien para que quede uniforme. (Si no está muy apurado lo puede dejar en reposo unos 15 minutos para que el sabor se fije más).
- Colocar en el fogón a fuego alto en un sartén con el aceite, agua que lo cubra y tapar.
- Dejar hervir hasta que seque el agua, luego, cocinar a fuego lento para que no se queme.
- Mix well so it's uniform. (If you're not in a big hurry, you can let it rest for about 15 minutes so the flavor sets in more).
- Place on the stove over high heat in a pan with the oil, water to cover it, and put the lid on.
- Let it boil until the water evaporates, then cook over low heat so it doesn't burn.
- Dejar dorar virando los trozos y luego retirar del fuego.
- Degustar con la comida, aunque también sirve con aperitivo (saladito) si está ingiriendo bebidas alcohólicas.
- Let it brown, turning the pieces, and then remove from heat.
- Enjoy it with your meal, although it also works as an appetizer (saladito) if you are having alcoholic drinks.
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Texto e imágenes de mi propiedad
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Text and imagen are my own
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