Arroz con pollo y champiñones al coco y curry

Hey everyone, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Arroz con pollo y champiñones al coco y curry. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Arroz con pollo y champiñones al coco y curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Arroz con pollo y champiñones al coco y curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Arroz con pollo y champiñones al coco y curry is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Arroz con pollo y champiñones al coco y curry estimated approx 20 min.

To get started with this particular recipe, we must prepare a few components. You can cook Arroz con pollo y champiñones al coco y curry using 9 ingredients and 6 steps. Here is how you cook that.

Mix de ideas de la receta de sopa de pollo del taller de ayer!!!

Ingredients and spices that need to be Prepare to make Arroz con pollo y champiñones al coco y curry:

1. Resto de arroz basmati de ayer
2. 1/2 cebolla
3. 100 g champis
4. 1 pechuga pollo
5. Cilantro
6. Leche de coco
7. Caldo de pollo
8. Cebollino
9. Jengibre en polvo, curry, pimienta negra, canela

Instructions to make to make Arroz con pollo y champiñones al coco y curry

1. Sofreír cebolla con caldo de pollo
2. Añadir champiñones y leche de coco. Dejar espesar la sal sita con la verdura.
3. Espolvorear jengibre, sal y pimienta, curry y cilantro cortado.
4. Añadir el arroz basmati ya cocido. Dejar al fuego mínimo.
5. En una sartén marcar el pollo cortado a taquitos con un poco de caldo de pollo y una cucharada de café de salsa sriracha de la receta de alitas picantes (me sobró una poquita).
6. Mezclar con el arroz y la salsa y dejar tapado para que se termine de cocinar.

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