Ensalada De Papas Con Pollo Estilo Bistró Francés Recipes

POTATO-EGG SALAD (ENSALADA DE PAPAS Y HUEVOS)

Steps:

• Put the potatoes in a large saucepan or Dutch oven. Pour in enough cold water to cover and add a small handful of salt. Bring to a boil over high heat. Adjust the heat so the water is simmering and cook until the potatoes can be easily pierced with a paring knife, about 10 minutes.
• While the potatoes are cooking, start making the eggs: Put the eggs in a separate saucepan and pour in enough cold water to cover. Bring to a boil over high heat, then adjust the heat to medium-low. Cook the eggs for exactly 10 minutes. Drain the hot water and cool the eggs in the pan under cold running water for several minutes. Peel, and set aside.
• When the potatoes are tender, drain them and put them in a serving bowl. Immediately sprinkle the vinegar over them and set aside to cool. Don't stir the potatoes too much while still hot, as they tend to fall apart and look unattractive.
• Once the potatoes are cool, add the olive oil and chives and stir gently to coat the potatoes with oil. Season the salad, to taste, with salt and pepper and toss again. Cut the eggs into quarters and decorate the top of the salad. Sprinkle with diced red pepper, if using. Serve at room temperature.

ENSALADA DE PAPAS CON POLLO ESTILO BISTRó FRANCéS

Steps:

• Mezcla los 3 primeros ingredientes en un tazón grande.
• Mezcla los ingredientes restantes. Añádelos a la mezcla de papas; revuelve todo ligeramente.
• Refrigera la ensalada durante 1 hora.

GUISADO DE BISTEC CON PAPAS

Steps:

• Soak the dried Ancho chilies in boiling water; let cool. Remove stems and seeds from chilies; discard.
• Puree the chilies, the water they were soaked in, the onion and the chicken bouillon in blender until smooth.
• In large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Saute steak until cooked through.
• Stir in potatoes, chile puree and an additional 1 cup of water. Season with salt and pepper. Bring guisado to a boil.
• Taste sauce; season with more salt and pepper, if necessary. Reduce heat to low, cover and simmer until very little liquid remains.