Paté de atún y pechuga de pollo

Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a special dish, Paté de atún y pechuga de pollo. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Paté de atún y pechuga de pollo is one of the most popular of recent trending foods on earth. It's easy, it's quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Paté de atún y pechuga de pollo is something which I've loved my entire life.

Many things affect the quality of taste from Paté de atún y pechuga de pollo, 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 Paté de atún y pechuga de pollo 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 Paté de atún y pechuga de pollo 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 Paté de atún y pechuga de pollo estimated approx 75 minutos.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Paté de atún y pechuga de pollo using 5 ingredients and 3 steps. Here is how you can achieve that.

Un paté de atún y pollo casero muy apetecible

Ingredients and spices that need to be Make ready to make Paté de atún y pechuga de pollo:

1. 100 gr atún en aceite
2. 50 gr anchoas en aceite
3. 150 gr pechuga cocida de pollo o muslos mas jugosa
4. zumo de limón
5. pimienta y sal

Instructions to make to make Paté de atún y pechuga de pollo

1. Poner en un recipiente el aceite del atún y de las anchoas. Poner en el minipimer el pollo troceado el atún escurrido y las anchoas completar con el zumo de limón y una pizca de pimienta, accionar el minipimer e ir poco a poco echando el aceite de las conservas rectificar de sal.
2. Cuando tengamos una masa compacta y fina retirar de la batidora y poner en un envase o tarrina en forma de plumkei que tenga tapa, conservar en el frigo como máximo 3 días antes de consumir.
3. Tostar unas rebanadas de pan en el horno, servirlas con el pan aún caliente.

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