Rosemary chicken and potatoes (modified texture)
Ingredients (serves 2)
- • 250 g chicken breast
- • 180 g potato
- • 1 sprig of rosemary
- • 130 g water
- • 2 teaspoons extra virgin olive oil
- • Salt (omit in case of high blood pressure or liquid retention)
- • Black pepper
Method
- 1. Cut chicken breast into small pieces, salt and pepper and sauté until golden brown in a frying pan with olive oil.
- 2. Meanwhile, cook the diced potato in a saucepan with water with the rosemary and salt. Set aside.
- 3. When the chicken is thoroughly cooked, remove from pan and use an immersion blender to purée with 50 g cooked potato and 120 ml of the potato-cooking water.
- 4. Blend the rest of the potato and 10 g cooking water with a tablespoon of olive oil and salt and pepper to taste.
- 5. Serve the two mixtures separately and drizzle with olive oil.
