Pollo en salsa de mostaza y miel

Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a distinctive dish, Pollo en salsa de mostaza y miel. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.

Pollo en salsa de mostaza y miel is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It is simple, it's fast, it tastes yummy. Pollo en salsa de mostaza y miel is something that I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Pollo en salsa de mostaza y miel, 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 Pollo en salsa de mostaza y miel 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 Pollo en salsa de mostaza y miel is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pollo en salsa de mostaza y miel estimated approx 30 minutos.

To begin with this recipe, we have to prepare a few ingredients. You can cook Pollo en salsa de mostaza y miel using 10 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Pollo en salsa de mostaza y miel:

1. 1 pechuga de pollo entera
2. Sal y pimienta
3. 1 limón
4. 2 cucharadas salsa de soja
5. 1 chorreón aceite
6. 4 cucharadas mostaza
7. 4 cucharadas miel
8. Cebolla frita
9. 1 cucharada harina de maíz
10. 1 vaso agua (250ml)

Steps to make to make Pollo en salsa de mostaza y miel

1. Cortar la pechuga a taquitos y ponerla en una sartén con un poco de aceite y salpimentarla. Mientras se va dorando a fuego medio, hacer la vinagreta.
2. En otro recipiente ir añadiendo el limón exprimido, la soja, el aceite, la mostaza y la miel. Remover para que se integre todo.
3. En el vaso de agua añadir la cucharada de harina y desligarla. Cuando esté bien desligada añadir a la mezcla anterior.
4. Mezclar totalmente la vinagreta y echarla sobre la pechuga en el perol cuando esté doradita. Dejar que la salsa vaya espesando.
5. Servir en un plato y añadir por encima un poco de cebolla frita.
6. Yo la he acompañado con patatas, pero también sería una buena opción con arroz.

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