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Recipe Contest: SPICY CHINATA COUNTERTHIGH

One of our followers offers us a tasty gastronomic composition of "Counterthigh to La Chinata Picante”, for the preparation of which it uses Sea Salt Flakes, Pepper and Chili Pate, Boletus Edulis Seasoning, in addition to our La Chinata Extra Virgin Olive Oil. In the author's own words, Gusylea, “This recipe is indicated for those daring eaters who like spiciness. The amount of pâté for the filling depends on how daring you are. I am prudent because I cook for more people and pamper the palates of others”.

Ingredients for the spicy chinata thigh (4 people)

8 boneless chicken thighs

8 slices of turkey breast sausage

8 slices of cheese to melt

Sea Salt in Flakes “Chili” La Chinata

Pate of Peppers and Chili “La Chinata”

Seasoning Boletus Edulis "La Chinata"

1 Glass of White Wine

Thyme

Pepper

Natural San Millán cheese spread

 

Preparation.

Put 3 tablespoons of Boletus Edulis “La Chinata” seasoning in a baking dish and add salt to taste on the base. The boneless thighs are opened and a slice of turkey breast sausage is placed, then a slice of cheese to melt and a teaspoon of well-expanded “La Chinata” Chili and Pepper Pate is placed on top.

Close each thigh and place on top of the oil with the salt.

Sprinkle the glass of wine on top, sprinkle with a little boletus edulis seasoning (this intensifies the aroma), add pepper and thyme to taste and a pinch of salt on top of the thighs.

Preheat the oven to 200º and before putting the dish in, add 3 teaspoons of San Millán Natural cheese spread to the oil and wine sauce and put in for about 30 minutes, depending on the power of the oven.

 

Accompany the dish with some piquillo peppers simply seasoned with a pinch of salt and a teaspoon of “La Chinata” extra virgin olive oil.

 

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