I have been working at a restaurant for a few months and this was a top seller recipe as it has a unique flavour and this recipe is not even popular here at Spain. The secret is the peppermint, you boil it in the pot at the end, and it adds such a...
I have been working at a restaurant for a few months and this was a top seller recipe as it has a unique flavour and this recipe is not even popular here at Spain. The secret is the peppermint, you boil it in the pot at the end, and it adds such a fresh, unique aroma to the whole dish. Here is the quick breakdown if you want to try it: The Base: Boil chicken thighs, carrots, and potatoes in salted water. You add the ingredients at specific intervals (carrots at 50 mins left, potatoes at 40 mins left) so everything finishes perfectly. The Flavor: The "secret" is a quick, 10-minute steep of a bunch of fresh peppermint in the cooking water right before it's done and squeeze it into the mayo. The Mayo: You make a confit garlic mayo by slowly cooking garlic cloves in sunflower oil for 30 minutes, then blending that with eggs and the oil. I used sunflower oil but you cant make it with any other neutral oil The Assembly: Shred the chicken, roughly chop the potatoes/carrots (I like leaving them in uneven, rustic chunks), and fold it all together with that garlic mayo. Here you can find the recipe technical sheet with detailed steps and ingredients. Remember you cant freeze and it will last about 6 days in the fridge. Share, and enjoy!! submitted by /u/J03lqm [link] [comments]
