Voy a hacer una confesión.
Quizá después de esto muchos de vosotros creáis que soy rara.
Otros miraréis mis recetas con otros ojos…
Muchos de vosotros quizá decidáis dejar de seguirme.
Pero esto es algo que debo confesaos…
Me gusta la pizza con piña.
Sí, ya sé que algunos os estaréis llevando las manos a la cabeza, pensando que soy una sacrílega y decidiendo que, ahora sí, ha llegado el momento de hacerme un exorcismo…
Realmente yo no era consciente de este mal que me asolaba, porque la pizza con piña nos gusta a todos en casa, así que asumí que era algo perfectamente normal.
Pero llega un momento en la vida en el que empiezas a ver cosas, notas la cara que pone la gente cuando hablas con entusiasmo de los beneficios de incorporar la piña a la pizza, ves como tus sobrinos apartan los trocitos de piña que les han tocado en su trozo de pizza, mientras tú preguntas con inocencia si te los dan si no se los van a comer…
Y comienzas a atar cabos…
Y todos te llevan a la misma conclusión:
Por increíble que parezca ¡hay gente que prefiere tomar la pizza sin piña!!!!
No os voy a negar que siento una gran compasión por ellos…No saben lo que se pierden!!
Dicho esto, os podéis imaginar que me encanta añadir fruta a los platos salados y que ese contraste de sabores me chifla.
Así que en cuanto ví esta receta de pollo a la naranja con anís y calabaza, tuve que prepararla, y os aseguro que realmente merece la pena.
Es un plato súper fácil y que solo os llevará 15 minutos de preparación, porque luego va al horno y no te tienes que preocupar más.
Así que, si tú también disfrutas de los contrastes de sabor dulce-salado,. no te puedes perder esta receta.
Vamos a por ella.
Preparación:
Vamos a comenzar dejando preparados todos los ingredientes que utilizaremos.
Para ello comenzamos pelando las cebollas, cortamos una de ellas en cuñas y la otra en daditos.
A continuación machacamos los dos dientes de ajo y los reservamos.
Retiramos las semillas de la guindilla y la troceamos. Reservamos.
Continuamos pelando la calabaza, le retiramos las semillas y la cortamos en dados de unos 4 cm.
Pelamos las naranjas, procurando eliminar toda la parte blanca de la piel para que no amargue, y la cortamos en rodajas de 1 cm. de grosor aproximadamente.
A continuación ponemos una sartén al fuego con un poquito de aceite de oliva, lo justo para cubrir la sartén.
Cuando el aceite esté caliente, salamos el pollo, lo añadimos a la sartén, en tantas tandas como sea necesario, y lo doramos por todas sus caras.
Una vez que todo el pollo esté dorado lo sacamos de la sartén y lo colocamos en una bandeja apta para horno.
En la misma sartén añadimos la cebolla que teníamos cortada en daditos, los dos dientes de ajo machacados y los rehogamos unos minutos.
Añadimos el anís y la guindilla a la sartén y rehogamos todo junto unos minutos más.
Pasados unos minutos, retiramos la sartén del fuego y vertemos esta mezcla sobre el pollo.
Añadimos a la bandeja las cuñas de cebolla, la calabaza y la cabeza de ajo cortada al medio (horizontalmente).
Precalentamos el horno a 180º.
En un bol ponemos la salsa de soja, el vinagre, el azúcar, el zumo de naranja y mezclamos hasta que esté todo perfectamente integrado.
Vertemos esta mezcla sobre los trozos de pollo y llevamos al horno durante 30 minutos a 180º.
Pasado este tiempo añadimos las naranjas a la bandeja del pollo y horneamos 15 minutos más.
Una vez transcurrido este tiempo, retiramos el pollo del horno y vertemos la salsa de la bandeja en una cazuela.
En un vaso con un poquito de agua disolvemos la maizena y vertemos esta mezcla en la cazuela que contiene la salsa.
Ponemos la cazuela a fuego bajo y la llevamos a ebullición, removiendo constantemente hasta que espese.
Una vez que haya espesado, vertemos la salsa sobre el pollo y servimos.
¡Que aproveche!!
Notas:
Para esta receta podéis utilizar muslos y contramuslos, o solo contramuslos, como prefiráis.
La variedad de vinagre es recomendable que sea una variedad suave, como arroz, manzana…etc. En todo caso es mejor que no utilicéis vinagre casero, que aunque rico, suele ser muy fuerte.
Tened cuidado a la hora de salar el pollo, ya que la salsa de soja le aporta bastante sal.
Receta adaptada de «HOLA Cocina».
47 Comments
Me encanta la receta que has preparado, a parte de tener una pinta fabulosa, ese toque de anís y naranja tiene que convertir ese pollo en un autentico manjar! Me quedo anotada esta fantástica receta 😉 bss
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