258. Chuletas de cordero con salsa de castañas (principal carne)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, 258. Chuletas de cordero con salsa de castañas (principal carne). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

258. Chuletas de cordero con salsa de castañas (principal carne) is one of the most favored of current trending foods in the world. It's simple, it is fast, it tastes delicious. It's appreciated by millions every day. 258. Chuletas de cordero con salsa de castañas (principal carne) is something which I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from 258. Chuletas de cordero con salsa de castañas (principal carne), 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 258. Chuletas de cordero con salsa de castañas (principal carne) 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 258. Chuletas de cordero con salsa de castañas (principal carne) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 258. Chuletas de cordero con salsa de castañas (principal carne) estimated approx 1 hora 30 minutos.

To get started with this recipe, we have to first prepare a few ingredients. You can have 258. Chuletas de cordero con salsa de castañas (principal carne) using 15 ingredients and 3 steps. Here is how you cook it.

Día de Reyes: regalos, mucho amor y buena comida😋

Ingredients and spices that need to be Prepare to make 258. Chuletas de cordero con salsa de castañas (principal carne):

1. 1 kg chuletas de cordero
2. 1/2 cebolla
3. 100 ml Pedro Ximénez
4. 200 gr castañas peladas
5. 100 ml caldo de carne
6. 1 cucharada romero
7. Al gusto sal
8. Al gusto pimienta negra
9. 1 cucharada aceite de oliva virgen extra
10. Para el adobo:
11. 2 dientes ajo
12. 15 ml Pedro Ximénez
13. 1 cucharada miel
14. Al gusto sal
15. Al gusto pimienta negra

Instructions to make to make 258. Chuletas de cordero con salsa de castañas (principal carne)

1. Preparamos el adobo: pelamos y picamos los ajos. En un bol mezclamos los ajos con el Pedro Ximénez, la miel, sal y pimienta. Untamos las chuletas. Las envolvemos en film transparente y dejamos que se marinen entre 1 o 2 horas.
2. Precalentamos el horno a 200 grados. En una bandeja apta para horno ponemos la cucharada de aceite, las chuletas, el Pedro Ximénez, las castañas, la cebolla, el caldo de carne y el romero. Salpimentamos al gusto. Dejamos que se hagan 30 minutos o hasta que veamos que estén hechas, dándoles la vuelta a los 15 minutos y poniendo jugo por encima.
3. Retiramos todo el jugo, castañas, cebolla de la cocción. Lo picamos todo. Si nonos gusta muy líquida podemos espesar con un poco de maicena disuelta en un poco de caldo de carne Servimos las chuletas con la salsa, todo caliente. Que aproveche!!!

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