Published : 04/20/2018

Cordoba pork and chicken ribs perol

- Categories : Recipes , Special Occasions

1 h
Medium
4 people
2€/people
150 Kcal/100g

Ingredients

Extra virgin olive oil Peña de Baena
300 grams of chopped pork ribs
200 grams of chopped chicken
120 grams of stir-fry
1 sprig of thyme
1 sprig of rosemary
800 milliliters of chicken broth
50 grams of chopped mushrooms
8 green asparagus
1 red pepper
100 grams of flat green beans

Go to elaboration

Cordoba pork and chicken ribs perol

In a saucepan, put extra virgin olive oil Peña de Baena and brown the pork and chicken ribs.
Add the sofrito, the sprig of thyme, rosemary, and a splash of white wine from Montilla Moriles. Sauté everything together.
Stir in chicken broth.
Season with salt and pepper and cook for 10 minutes over medium heat.
After this time, add the mushrooms, asparagus, chopped red pepper, and chopped green beans.
Finish cooking for 4 minutes.
After this time, add a drizzle of garlic oil, parsley, and chopped chives.

Recipe prepared by chef Antonio López.

We made this recipe in 4h 30 min. How was it calculated?

15 min. for cooking, 20 min. for photo editing, 1 h. for layout, writing, organisation and publication on our website and social networks. All this without counting the time for research and communication with the restaurant. Enjoy it and leave your comments..

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