4
rebanadas de tocino, cortadas en piezas de 1/2 pulgada
4
pechugas de pollo, sin huesos ni piel (aproximadamente 1 1/4 lb)
1/2
cucharadita de sal de ajo
1/4
cucharadita de pimienta molida o craquelada
1/4
taza de agua
8
oz de ejotes frescos y enteros, con las puntas recortadas
1
pimiento amarillo mediano, cortado en piezas de 1/2 pulgada
2
tomates (jitomates) Roma medianos, cortados a lo largo a la mitad y luego rebanado (aproximadamente 1 taza)
1/2
taza de aderezo de vinagreta balsámica o de aderezo italiano
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Instrucciones
1
En una sartén con antiadherente o non-stick de 12 pulgadas, cocina el tocino a fuego medio, de 3 a 4 minutos, revolviendo ocasionalmente, hasta que esté crujiente.
2
Espolvorea ambos lados del pollo con sal de ajo y con pimienta. Añade el pollo al tocino en la sartén. Cocina de 3 a 5 minutos o hasta que esté dorado en ambos lados. Desecha el exceso de la grasa del tocino, si es necesario.
3
Añade el agua y los ejotes a la sartén. Tapa y cocina a fuego medio bajo 8 minutos. Añade el pimiento. Tapa y cocina de 3 a 5 minutos, volteando y revolviendo las verduras ocasionalmente, hasta que el jugo del pollo esté claro al hacer un corte en la parte más gruesa. (170°F).
4
Añade los tomates y el aderezo. Cocina sin tapar, aproximadamente 2 minutos, revolviendo ocasionalmente, hasta que los tomates estén muy calientes.
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Consejos de expertos
consejo 1
Los tomates (jitomates) Roma son fabulosos para este platillo, porque conservan su forma cuando se cocinan brevemente y no añaden mucho líquido adicional.
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