{"id":111,"date":"2015-07-02T02:15:39","date_gmt":"2015-07-02T02:15:39","guid":{"rendered":"http:\/\/blog.espol.edu.ec\/yuleen4\/?p=111"},"modified":"2015-07-02T02:15:39","modified_gmt":"2015-07-02T02:15:39","slug":"seco-de-pollo","status":"publish","type":"post","link":"https:\/\/blog.espol.edu.ec\/yuleen4\/?p=111","title":{"rendered":"Seco de Pollo"},"content":{"rendered":"<p style=\"text-align: justify\"><a href=\"http:\/\/blog.espol.edu.ec\/yuleen4\/files\/2015\/06\/seco-de-pollo.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-21 aligncenter\" src=\"http:\/\/blog.espol.edu.ec\/yuleen4\/files\/2015\/06\/seco-de-pollo.png\" alt=\"seco de pollo\" width=\"605\" height=\"463\" srcset=\"https:\/\/blog.espol.edu.ec\/yuleen4\/files\/2015\/06\/seco-de-pollo.png 605w, https:\/\/blog.espol.edu.ec\/yuleen4\/files\/2015\/06\/seco-de-pollo-300x230.png 300w\" sizes=\"auto, (max-width: 605px) 100vw, 605px\" \/><\/a><\/p>\n<p style=\"text-align: justify\">Receta de seco de pollo o seco de gallina cocinado a fuego lento en una salsa de cerveza, cebolla, pimiento, tomate, hierbitas y condimentos.<!--more--><\/p>\n<p id=\"zlrecipe-ingredients\" class=\"h-4 strong\" style=\"text-align: justify\">Ingredientes<\/p>\n<ul style=\"text-align: justify\">\n<ul>\n<li id=\"zlrecipe-ingredient-0\" class=\"ingredient\">6 libras de pollo (una combinaci\u00f3n de presas diferentes)<\/li>\n<li id=\"zlrecipe-ingredient-1\" class=\"ingredient\">6 cucharadas de aceite de canola o girasol<\/li>\n<li id=\"zlrecipe-ingredient-2\" class=\"ingredient\">2 cebollas coloradas, cortadas en cuartos<\/li>\n<li id=\"zlrecipe-ingredient-3\" class=\"ingredient\">\u00bd cebolla colorada, picada en cuadritos<\/li>\n<li id=\"zlrecipe-ingredient-4\" class=\"ingredient\">10 dientes de ajo enteros + 4 dientes de ajo machacados<\/li>\n<li id=\"zlrecipe-ingredient-5\" class=\"ingredient\">2 cucharaditas de achiote molido<\/li>\n<li id=\"zlrecipe-ingredient-6\" class=\"ingredient\">4 tazas de cerveza<\/li>\n<li id=\"zlrecipe-ingredient-7\" class=\"ingredient\">8 tomates, cortados en cuartos<\/li>\n<li id=\"zlrecipe-ingredient-8\" class=\"ingredient\">3 pimientos, cortados en cuartos<\/li>\n<li id=\"zlrecipe-ingredient-9\" class=\"ingredient\">1 aji (o jalape\u00f1o o serrano)<\/li>\n<li id=\"zlrecipe-ingredient-10\" class=\"ingredient\">1 manojo de cilantro o culantro, guarde un poco para a\u00f1adir al final<\/li>\n<li id=\"zlrecipe-ingredient-11\" class=\"ingredient\">1 manojo de perejil, guarde un poco para a\u00f1adir al final<\/li>\n<li id=\"zlrecipe-ingredient-12\" class=\"ingredient\">1 cucharadita de or\u00e9gano<\/li>\n<li id=\"zlrecipe-ingredient-13\" class=\"ingredient\">2 cucharaditas de comino molido<\/li>\n<li id=\"zlrecipe-ingredient-14\" class=\"ingredient\">Sal y pimienta al gusto<\/li>\n<li id=\"zlrecipe-ingredient-15\" class=\"ingredient\"><\/li>\n<\/ul>\n<\/ul>\n<div id=\"zlrecipe-ingredient-16\" class=\"ingredient-label\" style=\"text-align: justify\">Acompa\u00f1antes<\/div>\n<ul id=\"zlrecipe-ingredients-list\" style=\"text-align: justify\">\n<li id=\"zlrecipe-ingredient-17\" class=\"ingredient\">Arroz amarillo<\/li>\n<li id=\"zlrecipe-ingredient-18\" class=\"ingredient\">Platanos maduros fritos<\/li>\n<li id=\"zlrecipe-ingredient-19\" class=\"ingredient\">Papas enteras doradas en mantequilla<\/li>\n<li id=\"zlrecipe-ingredient-20\" class=\"ingredient\">Rodajas de aguacate<\/li>\n<li id=\"zlrecipe-ingredient-21\" class=\"ingredient\">Una ensalada peque\u00f1a<\/li>\n<\/ul>\n<p id=\"zlrecipe-instructions\" class=\"h-4 strong\" style=\"text-align: justify\">Preparaci\u00f3n<\/p>\n<ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n<li id=\"zlrecipe-instruction-0\" class=\"instruction\" style=\"text-align: justify\">Licuar la cerveza, las cebollas cortadas en cuartos, los ajos enteros, tomates, pimientos, aji, cilantro, perejil, or\u00e9gano y comino hasta obtener un pur\u00e9.<\/li>\n<li id=\"zlrecipe-instruction-1\" class=\"instruction\" style=\"text-align: justify\">Caliente el aceite en una olla grande para preparar un refrito con la cebolla picada, el ajo machacado y el achiote, cocine por unos 3-5 minutos.<\/li>\n<li id=\"zlrecipe-instruction-2\" class=\"instruction\" style=\"text-align: justify\">A\u00f1ada las presas de pollo y cocine hasta que las presas se empiecen a dorar.<\/li>\n<li id=\"zlrecipe-instruction-3\" class=\"instruction\" style=\"text-align: justify\">A\u00f1ada el pur\u00e9 y cocine a fuego lento hasta que la carne de pollo este muy suave y la salsa se haya espesado, entre una a dos horas, dependiendo de si es carne de pollo o carne de gallina.<\/li>\n<li id=\"zlrecipe-instruction-4\" class=\"instruction\" style=\"text-align: justify\">A\u00f1ada sal y pimienta al gusto, y tambi\u00e9n el perejil y cilantro (picaditos) que guardo.<\/li>\n<li id=\"zlrecipe-instruction-5\" class=\"instruction\" style=\"text-align: justify\">Servir con arroz amarillo, pl\u00e1tanos maduros fritos, aguacate, papas enteras doradas en mantequilla y ensalada.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Receta de seco de pollo o seco de gallina cocinado a fuego lento en una salsa de cerveza, cebolla, pimiento, tomate, hierbitas y condimentos.<\/p>\n","protected":false},"author":9738,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1283191],"tags":[],"class_list":["post-111","post","type-post","status-publish","format-standard","hentry","category-secos"],"_links":{"self":[{"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=\/wp\/v2\/posts\/111","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=\/wp\/v2\/users\/9738"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=111"}],"version-history":[{"count":1,"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=\/wp\/v2\/posts\/111\/revisions"}],"predecessor-version":[{"id":112,"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=\/wp\/v2\/posts\/111\/revisions\/112"}],"wp:attachment":[{"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=111"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=111"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.espol.edu.ec\/yuleen4\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=111"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}