Pechugas de pavo en salsita🥖🍅🍗

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Pechugas de pavo en salsita🥖🍅🍗. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Pechugas de pavo en salsita🥖🍅🍗 is one of the most well liked of current trending meals on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Pechugas de pavo en salsita🥖🍅🍗 is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Pechugas de pavo en salsita🥖🍅🍗, 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 Pechugas de pavo en salsita🥖🍅🍗 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 Pechugas de pavo en salsita🥖🍅🍗 is 6 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 Pechugas de pavo en salsita🥖🍅🍗 estimated approx 45 min.

To begin with this recipe, we must first prepare a few ingredients. You can cook Pechugas de pavo en salsita🥖🍅🍗 using 15 ingredients and 4 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Pechugas de pavo en salsita🥖🍅🍗:

1. 2 pechugas de pavo
2. 2 cebollas medianas o 1 grande
3. 2 zanahorias grandes
4. 2 dientes ajo
5. Tomate frito
6. Vino blanco
7. Agua
8. Sal y pimienta
9. Aceite de oliva virgen extra
10. Tomillo
11. Perejil
12. Jengibre
13. Romero
14. Pimentón dulce
15. Champiñones

Steps to make to make Pechugas de pavo en salsita🥖🍅🍗

1. Primero hacemos el aliño de la pechuga con el pimentón dulce, el tomillo, el romero, el perejil, un ajo rallado, un trocito de jengibre rallado, sal, pimienta y el aove.
   Cortamos las pechugas a dados grandes y las metemos a macerar en el aliño.
2. Marcamos la carne en una olla o tartera a fuego fuerte durante 3 o 4 min y reservamos.
   Cortamos las verduras (cebollas, zanahorias y el ajo) y lo pochamos en el mismo aceite a fuego medio bajo durante 10 min.
3. Una vez pochado echamos el vino blanco 100 ml y el tomate frito aprox 5 cucharadas y dejamos que evapore el alcohol.
   Cortamos los champiñones en láminas.
4. Cuando el alcohol haya evaporado trituramos todo lo de la olla y ponemos los trozos de carne dentro de la olla, cubrimos con agua hasta un poco más de cubrir la carne, ponemos los champiñones y dejamos hervir con la tapa 10 min a fuego medio,(probamos de sal) y dejamos hervir otros 10 min sin la tapa.

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