Shredded Chicken with Mashed Potatoes
Start by adding the baking soda over the chicken breast and spread it evenly.Place it in the refrigerator and let it rest for 30 minutes.After this time has passed, transfer it to an oven-rack and using a brush, remove all the excess baking soda.Transfer it to a sheet of aluminum foil, season with a pinch of salt, black pepper, chimichurri, onion powder, garlic powder and spread the seasoning evenly.Flip the chicken over and repeat the same process on the other side.Next, add the sprig of rosemary, the butter cut into cubes and wrap everything in the aluminum foil.Take to a preheated oven at 180° C (350° F) and bake for 50 minutes.In a large pot, add the potatoes cut into cubes and enough water to cover everything.Turn the heat to medium and let them cook for 15 minutes.After this time has passed, drain all the water from the potatoes and transfer them to a large bowl.Add the butter and mash everything very well until it becomes a purée.Next, add the salt, the black pepper, the grated parmesan cheese and mix.After the chicken has baked, in a large skillet over medium to low heat, add a drizzle of olive oil.Add the chicken and sauté until it shreds.Then add the tomato paste, season with the salt, the black pepper, the chimichurri and mix.Serve.
Ingredientes
- 200g of Baking Soda
- 1 Chicken Breast
- 1 Pinch of Salt
- 1 Pinch of Black Pepper
- 1 Pinch of Chimichurri
- 1 Pinch of Onion Powder
- 1 Pinch of Garlic Powder
- 1 Sprig of Rosemary
- 50g of Unsalted Butter, Cut into Cubes
Mashed Potatoes
- 700g of Potatoes
- 1 Tablespoon of Unsalted Butter
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 100g of Grated Parmesan Cheese
Chicken
- Olive Oil
- 3 Tablespoons of Tomato Paste
- 1 Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Teaspoon of Chimichurri
Modo de Fazer
Start by adding the baking soda over the chicken breast and spread it evenly.
Place it in the refrigerator and let it rest for 30 minutes.
After this time has passed, transfer it to an oven-rack and using a brush, remove all the excess baking soda.
Transfer it to a sheet of aluminum foil, season with a pinch of salt, black pepper, chimichurri, onion powder, garlic powder and spread the seasoning evenly.
Flip the chicken over and repeat the same process on the other side.
Next, add the sprig of rosemary, the butter cut into cubes and wrap everything in the aluminum foil.
Take to a preheated oven at 180° C (350° F) and bake for 50 minutes.
In a large pot, add the potatoes cut into cubes and enough water to cover everything.
Turn the heat to medium and let them cook for 15 minutes.
After this time has passed, drain all the water from the potatoes and transfer them to a large bowl.
Add the butter and mash everything very well until it becomes a purée.
Next, add the salt, the black pepper, the grated parmesan cheese and mix.
After the chicken has baked, in a large skillet over medium to low heat, add a drizzle of olive oil.
Add the chicken and sauté until it shreds.
Then add the tomato paste, season with the salt, the black pepper, the chimichurri and mix.
Serve.
