Chicken with apple and cream cheese recipe, submitted by Débora Zanoni
1. Blend the garlic with the salt until it forms a paste.
Ingredients · Servings 8
- 2 trays of chicken thighs (2 kg)
- 6 Argentinian apples (preferably)
- 2 cups of creamy ricotta cheese
- 400 g of tomato sauce
- 1/2 head of garlic
- 1 level tablespoon of salt
- 1 medium onion
- 1 tablespoon of saffron
- Chives and cilantro to taste
- Salt and black pepper to taste.
Method · 45 min
- Blend the garlic with the salt until it forms a paste.
- Clean the chicken thighs with boiling water.
- Remove the skin, bone, blood, and "tubes" from the chicken thigh.
- Sauté the chicken thighs in olive oil with the chopped onion, garlic cream, and saffron.
- Once the juices from the meat have evaporated, cover the pot and let it cook.
- Always check and add more water if it's not cooked through yet.
- Shred the meat coarsely in the pan and finish with the tomato sauce, scallions, and pepper.
- Take a baking dish, add the meat, and then spread the cream cheese over the filling using a fork to spread it gently.
- Slice the apples into half-slices and place them side by side.
- Cover the entire dish.
- Bake in a moderate oven for 15 to 20 minutes, or until the apple is cooked and golden brown.
- 2. Clean the chicken thighs with boiling water.
- 3. Remove the skin, bone, blood, and "tubes" from the chicken thigh.
- 4. Sauté the chicken thighs in olive oil with the chopped onion, garlic cream, and saffron.
- 5. Once the juices from the meat have evaporated, cover the pot and let it cook.
- 6. Always check and add water if it's not cooked through.
- 7. Shred the meat coarsely in the pan and finish with the tomato sauce, scallions, and pepper.
- 8. Take a baking dish, add the meat, and then spread the cream cheese over the filling using a fork to spread it gently.
- 9. Cut the apples into half-slices and place them side by side.
- 10. Cover the entire dish.
- 11. Bake at medium heat for 15 to 20 minutes, or until the apple is cooked and golden brown.
