Miracle Chicken

My parents have been using kitchen equipment Rena Ware from the 60s. I grew up watching my parents prepare the food in these teams. Then in 1986 when I married, bought my first drum kit and sold it before coming to the United States. Arriving in Miami first thing I did was look for internet page of the company, to acquire new equipment. I was so impressed with the new technologies, end recruited by the Miami office, who sent me to train Angels, which was when I really learned to use these wonderful tools. The Nutri-Plex technology of the brand, to cook foods with a minimum of water, precisely Miracle Chicken one of the first recipes that they teach in training, ready to juice their own ingredients, which allows keep all food nutrients. This week we have the opportunity to learn this new technique. Ingredients: 2 pounds chicken cut into pieces (remove skin and visible fat) 2 carrots, sliced 1 green pepper diced 1 onion, cut into julienne (strips) 2 stalks celery, cut into slices and inch wide 2 medium potatoes, diced or cut into four pieces on the side long. 1 zucchini, sliced 1 cup tomato sauce (preferably natural) 2 teaspoons of herbs and spices 8 cloves crushed garlic to marinate the chicken Preparation: Wash the chicken, remove skin and all visible fat; reserve in a bowl , put the garlic.

Heat the pan over medium heat and place chicken. Stir in onion, paprika, celery, zucchini, tomato sauce, spices and the herbs. Place the carrots evenly around the container and finally the potatoes in the form of clock hairlines. Cover the pan, let out the first steam reduce heat and simmer for 25 minutes. Presentation: Serve with white rice and steamed vegetables can vary the preparation by adding any of the following ingredients: salsa teriyaki, red wine, coconut milk (in which case replace the tomato sauce, chicken broth) Write to or contact us at our website: Julio Ramon Pena was born in Caracas, Venezuela and now lives in Miami with his wife and three children. He graduated in Fiscal Studies, Professional Culinary Arts, Professional Pastry Chef in France and International Bakery, also has extensive experience in the Management of Small and Medium Enterprises, the food sector.