Who wants Amigos ?

As a foodie I like nothing greater than going out for a meal and discovering a dish that I’ve loved that a lot I find yourself dissecting it and making an attempt to work out what parts have made it as an entire – sort of like my very personal Masterchef palette style check !

A type of very dishes is from a Mexican restaurant – Amigos – their Rooster Poblanos is divine and the final couple of occasions the husband and I’ve been out to eat there I’ve ordered it and brought some critical effort to ‘get’ what, other than the plain rooster, it is made up of. So I’ve had a little bit of a mess around and that is my tackle it.

That is certainly one of my recipes the place I’ve used a couple of cheats reasonably than making every thing from scratch however I promise it delivers absolutely on flavour.  I initially made this to serve Three however as a result of a small quantity is kind of filling you might get away with Four perhaps even 5 folks relying on the dimensions of rooster breasts that you simply use. The one factor I struggled with was getting my hand on some real Poblanos peppers, so i caught to the nice outdated bell peppers. If anybody might level me in the suitable route to get my fingers on precise poblanos peppers I would be ceaselessly grateful !


To (simply) serve Four-6 folks you have to 

Three medium – massive  rooster breasts 
half tsp chilli flakes
Four-5 tbsp smoked paprika
Three-Four tbsp cajun seasoning
227g prepared made breadcrumbs or crushed up cornflakes*
Three eggs whisked
6-Eight massive potatoes
1 jar of cheese béchamel sauce**
Three x jar of chunky salsa***
2/Three handfuls of grated cheese
1 x squeezy bottle of bitter cream***
2 spring onions
half pink, yellow & inexperienced bell pepper diced 
Oil for frying
Handful of contemporary coriander 
  • Begin by placing the breadcrumbs or crushed cornflakes right into a bowl or dish large enough for the rooster to be dipped in. Add the chilli flakes, smoked paprika and cajun seasoning and blend all of it collectively 
  •  Slice every rooster breast in half size methods .. so beginning on the thickest finish and dealing your manner right down to the thinnest finish 
  • On a  low to medium warmth, add a couple of 1/Four a pint of oil to a big heavy based mostly frying pan. piece of rooster at a time dip into the egg, then into the breadcrumbs . Coat the rooster piece throughout, place into the frying pan and fry until golden brown.  Repeat this with all the items – I usually fry about Four items at a time. Fry till both sides is golden brown. I discovered that every piece took just below 10 minutes, however once more this will range relying on the dimensions of the rooster breasts.
  • Set the rooster apart, peel and slice your potatoes, not more than an inch thick and in the identical frying pan, evenly fry the potatoes until cooked and golden brown, and drain on kitchen paper 
  • Flip in your oven to 200c, (fan assisted) whereas the oven is preheating, in an oven proof dish, ideally rectangular, add the potato scallops , pour in 1 of the salsa jars, and 1 / 4 of the cheese sauce and punctiliously stir by means of. 
  • Subsequent place the rooster items on prime of the potatoes, spreading them out evenly. Cowl every bit with a beneficiant quantity of salsa, then spoon on the cheese sauce. 
  • Sprinkle some smoked paprika over the entire of the dish, add grated cheese (as a lot or as little as you need) then lastly sprinkle over the diced candy peppers
  • Place the dish within the oven and bake for about 20 minutes or till the cheese has melted. 
  • End the dish off by garnishing with bitter cream & chopped contemporary coriander & serve  

* Utilizing cornflakes will provide you with a barely crunchier coating on the rooster

**I usually go for Dolmio’s white lasagne cheese sauce. You clearly can stick with the model you’d usually purchase 



*** I discover the Outdated El Paso vary probably the most stuffed with flavour however once more you’ll be able to go together with no matter model you favor
 
 

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