Albóndigas de pollo con sepia y garbanzos

Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare a special dish, Albóndigas de pollo con sepia y garbanzos. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Albóndigas de pollo con sepia y garbanzos, 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 Albóndigas de pollo con sepia y garbanzos 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 Albóndigas de pollo con sepia y garbanzos is 2-3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Albóndigas de pollo con sepia y garbanzos using 19 ingredients and 13 steps. Here is how you cook it.

Estaban de 💯 🤤!!

Ingredients and spices that need to be Make ready to make Albóndigas de pollo con sepia y garbanzos:

1. 250 gr carne picada de pollo
2. 3 sepias pequeñas congeladas
3. 1 bote pequeño guisantes
4. 1 pimiento verde italiano
5. 1/2 pimiento rojo
6. 1 cebolla grande
7. 2 dientes ajo
8. 1 bote garbanzos
9. 1/2 litro caldo pescado
10. Vino blanco
11. 380 gr Tomate frito casero
12. 1 huevo
13. Harina
14. Pan rallado
15. Ajo y perejil
16. Hierbas provenzales (secas)
17. Pimienta
18. Sal
19. Aceite

Instructions to make to make Albóndigas de pollo con sepia y garbanzos

1. Lo primero que haremos, será hacer la masa de las albóndigas.
2. En un bol pondremos la carne picada de pollo, añadiremos, sal, pimienta, ajo y perejil fresco, hierbas provenzales, el huevo, dos cucharadas de pan rallado, un chorrito de aceite. Mezclaremos todo. La masa se nos tiene que despegar de las manos.
3. En una olla cubriremos el fondo lo justo con aceite y freíremos las albóndigas, que previamente hemos enharinado. Las iremos reservando en un plato.
4. En ese mismo aceite de freírlas pondremos la cebolla y el ajo, que previamente hemos cortado en bronoise, a pochar. Añadiremos un chorrito de agua como siempre para que no se nos queme y blanquee.
5. Una vez blanqueada la cebolla añadiremos los pimientos y esta vez él chorrito de vino blanco. Aproximadamente después de unos 5 minutos que haya consumido un poco el vino, añadiremos la sepia cortada en trocitos pequeños. Dejaremos que suelta su agua y que vaya mezclándose con el sofrito.
6. Cuando ya casi haya consumido su agua añadiremos el tomate. Salpimentaremos.
7. A mí me gusta ponerle una cucharadita de azúcar para que la acidez del tomate se vaya antes.
8. Dejaremos que se haga el tomate unos 5 minutos, añadiremos el caldo de pescado y las albóndigas.
9. Dejaremos que se vaya haciendo a fuego lento, hasta que nuestro sofrito no esté ácido.
10. Conseguido esto, y cuando las albóndigas ya casi estén hechas añadiremos los garbanzos y la lata de guisantes.
11. Removeremos todo bien, que se integren los sabores y... listo
12. Sólo queda servir y comer
13. BUEN PROVECHO!!😋😋

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