RCI-ND.003.0002.001
Canelones de pollo
Canelones de pollo from the Recidemia collection
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- Panqueques con: 200 grs. de harina12 unit
- 2 unit
- pellizco de sal1 unit
- agua c/n1 unit
- manteca para la panquequera1 unit
- cucharada de manteca para la masa de panqueques1 unit
- --Relleno:1 unit
- pechuga de pollo1 unit
- 1 unit
- litro de leche1/2 unit
- cucharadas de harina2 unit
- sal y pimienta1 unit
- -- Salsa Blanca:1 unit
- litro de leche3/4 unit
- cucharadas bien llenas de fécula de maíz2 unit
- gramos de manteca nuez moscada25 unit
- -- Salsa de Tomates:1 unit
- tomates grandes4 unit
- cucharadita de azúcar1 unit
- 1/4 unit
- gramos de queso rallado100 unit
Method
1
Finely chop the onion and sauté it in the oil over medium heat until soft and translucent, about 5-7 minutes. Set aside to cool slightly.
7 minutes
2
Cook the chicken by boiling or roasting until fully cooked through, then shred or finely chop the meat into small pieces.
25 minutes
3
Combine the shredded chicken with the sautéed onion in a large bowl, then beat the eggs and mix them thoroughly into the filling until the mixture is well bound and cohesive.
5 minutes
4
Cook the cannelloni pasta tubes in a large pot of salted boiling water until just al dente, then carefully drain and lay them flat on a clean surface to cool.
10 minutes
5
Using a spoon or piping bag, carefully fill each pasta tube with the chicken mixture, ensuring they are generously stuffed but not overpacked.
10 minutes
6
Spread a thin layer of tomato sauce on the bottom of a greased baking dish, then arrange the filled cannelloni in a single layer on top.
3 minutes
7
Pour the remaining tomato sauce evenly over the filled pasta tubes, ensuring all surfaces are well covered to prevent drying during baking.
2 minutes
8
Bake in a preheated oven at 180°C (350°F) until the sauce is bubbling and the top is lightly golden, then allow to rest for 5 minutes before serving.
30 minutes