{"id":4292,"date":"2019-05-30T11:15:59","date_gmt":"2019-05-30T11:15:59","guid":{"rendered":"http:\/\/jospergrill.com\/?p=4292"},"modified":"2019-07-17T12:58:04","modified_gmt":"2019-07-17T12:58:04","slug":"antichucho-de-pollo","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/es\/antichucho-de-pollo\/","title":{"rendered":"ElBarri by Albert Adri\u00e0 y Josper, receta 6: Anticucho de pollo a la canela"},"content":{"rendered":"\n<p>Las brochetas\ntienen su propia interpretaci\u00f3n o nombre seg\u00fan cada cultura. En Medio Oriente y\nMarruecos lo llaman \u201ckebabs\u201d y se suelen hacer de cordero; en Jap\u00f3n, el \u201cteriyaki\u201d\nde pollo es caracter\u00edstico; para los griegos el \u201csouvlaki\u201d de cerdo es su insignia;\ny en Espa\u00f1a gustan los \u201cpinchos\u201d.<\/p>\n\n\n\n<p>Los anticuchos\nson pinchos o brochetas tradicionalmente elaborados con coraz\u00f3n de buey (aunque\nlos incas lo hac\u00edan con carne de llama).<\/p>\n\n\n\n<p>Carne muy venerada\nen todo el Per\u00fa (y Bolivia, en general), los anticuchos son considerados comida\ncallejera. Se pueden encontrar en abundancia por las calles de Lima. Y es que\nlo que hace \u00fanico a los anticuchos peruanos es su marinado: una mezcla de aj\u00ed\npanca y especias cuyo aroma cautiva. <\/p>\n\n\n\n<p>La parte de\nmarinado es la m\u00e1s importante de la receta porque hace que la carne dura se\nvuelva tierna confiriendo un sabor y textura \u00fanicos. <\/p>\n\n\n\n<p>En la actualidad se\nhacen anticuchos con pechuga, muslos, o h\u00edgado de pollo; carne, cordero o\npescado, e incluso mariscos y verduras. <\/p>\n\n\n\n<p>En esta receta,\nharemos los anticuchos de pollo y, para darle un toque dulz\u00f3n al picante,\nformaremos las brochetas en ramas de canela. A pesar de la simplicidad de la\nreceta, el resultado es sabroso. <\/p>\n\n\n\n<p>No hay forma m\u00e1s econ\u00f3mica\ny vistosa de crear una comida espectacular de forma r\u00e1pida, y con unos sencillos\ncortes de carne.<\/p>\n\n\n\n<p><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<p>-Contramuslo de\npollo<\/p>\n\n\n\n<p>-Ramas de canela\nfresca<\/p>\n\n\n\n<p>-Salsa\nanticuchera<\/p>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1000\" height=\"614\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/04\/salsa-anticuchera.png\" alt=\"salsa anticuchera\" class=\"wp-image-4295\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/salsa-anticuchera.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/salsa-anticuchera-720x442.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/salsa-anticuchera-300x184.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/salsa-anticuchera-768x472.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/salsa-anticuchera-64x39.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><em>50 gramos de pasta de aj\u00ed panca, ajo y pimienta blanca, comino, or\u00e9gano, sal y vinagre al gusto.<\/em><\/p>\n\n\n\n<p><em>Licuar todos los ingredientes hasta que los ingredientes se emulsionen en la mezcla. <\/em><\/p>\n\n\n\n<p>-Pan de abuelo<\/p>\n\n\n\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Cortar el contramuslo de pollo en tiras finas.<\/li><li>Enrollar dos tiras de pollo en una rama de canela. <em>Consejo: al ser pinchos de canela, lo recomendable es sumergirlos previamente en agua fr\u00eda durante un m\u00ednimo de 10 minutos (y un m\u00e1ximo de una hora) para evitar que se quemen durante la cocci\u00f3n.<\/em><\/li><li>Pintar el pollo con la salsa anticuchera.<\/li><li>Dejar maridar en la nevera durante al menos una hora (o toda la noche). Cuanto m\u00e1s tiempo est\u00e9, mejor ser\u00e1 el resultado.<\/li><li>Hornear el pollo en la rejilla de la parrilla por ambos lados hasta que quede dorado.<\/li><li>Hornear tambi\u00e9n el pan previamente ali\u00f1ado con unas gotas de aceite de oliva hasta que adquiera una textura crujiente.<\/li><li>Inyectar salsa de pollo rustido en el pan horneado.<\/li><li>Ba\u00f1ar el exterior del pan con la misma salsa de pollo rustido.<\/li><\/ul>\n\n\n\n<p>Para el\nemplatado:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Colocar la brocheta de pollo sobre el pan horneado con la carne apoyada sobre la miga.<\/li><li>Agregar una nube de aire de siracha y lima sobre el pollo.<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image alignfull\"><img decoding=\"async\" width=\"1000\" height=\"614\" src=\"https:\/\/jospergrill.com\/\/wp-content\/uploads\/2019\/04\/aire-de-siracha-y-lima.png\" alt=\"aire de siracha y lima\" class=\"wp-image-4293\" srcset=\"https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aire-de-siracha-y-lima.png 1000w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aire-de-siracha-y-lima-720x442.png 720w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aire-de-siracha-y-lima-300x184.png 300w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aire-de-siracha-y-lima-768x472.png 768w, https:\/\/jospergrill.com\/wp-content\/uploads\/2019\/04\/aire-de-siracha-y-lima-64x39.png 64w\" sizes=\"(max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><em>Para el aire de siracha y lima: 1 litro de zumo de lima, 15 gramos de siracha, 10 gramos de sucro.<\/em><\/p>\n\n\n\n<p><em>Crear el \u201caire\u201d o \u201cespuma\u201d con la ayuda del sif\u00f3n -tal y como lo introdujo Ferr\u00e1n Adri\u00e0 en la cocina en 1985- o, con la ayuda de una batidora inclinada -de forma que \u00e9sta introduzca aire en el l\u00edquido y se forme el aire o espuma.<\/em><\/p>\n\n\n\n<p>Recuerda que\npuedes sustituir la carne de pollo por otra carne, marisco o pescado. Eso s\u00ed,\nrecuerda elegir pescados con la carne gruesa y firme para un resultado \u00f3ptimo.\nTambi\u00e9n puedes medir y personalizar la cantidad de picante al gusto a\u00f1adiendo\nm\u00e1s o menos cantidad de aj\u00ed panca.<\/p>\n\n\n\n<p>En el siguiente enlace encontrar\u00e1s el video completo de la receta para no perder ning\u00fan paso:<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube alignfull wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Anticucho de pollo a la canela \/ Chicken anticucho with cinnamon\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/tO_GqhLMLlo?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Las brochetas tienen su propia interpretaci\u00f3n o nombre seg\u00fan cada cultura. En Medio Oriente y Marruecos lo llaman \u201ckebabs\u201d y se suelen hacer de cordero; en Jap\u00f3n, el \u201cteriyaki\u201d de pollo es caracter\u00edstico; para los griegos el \u201csouvlaki\u201d de cerdo es su insignia; y en Espa\u00f1a gustan los \u201cpinchos\u201d. Los anticuchos son pinchos o brochetas [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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