{"id":6528,"date":"2021-09-19T19:04:19","date_gmt":"2021-09-19T17:04:19","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6528"},"modified":"2024-04-11T17:31:04","modified_gmt":"2024-04-11T15:31:04","slug":"pollastre-amb-samfaina","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pollo-con-sanfaina\/","title":{"rendered":"Pollastre amb Sanfaina"},"content":{"rendered":"<p>Pollastre amb Sanfaina una recepta molt t\u00edpica de la cuina catalana. La Sanfaina \u00e9s molt semblant al Pisto, i \u00e9s un sofregit preparat amb ceba, alberg\u00ednia, carbass\u00f3, pebrots vermell i verd i salsa de tom\u00e0quet. En barrejar aquests vegetals amb el pollastre, s&#039;aconsegueix un plat exquisit. <\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/SXaeQFi55Ko\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS&nbsp;<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Pollastre tallat a trossos<\/li><li>1 Ceba<\/li><li>1 Carbass\u00f3<\/li><li>1 Alberg\u00ednia<\/li><li>1 Pebrot Verd<\/li><li>1 Pebrot Vermell<\/li><li>400 gr. Salsa de Tom\u00e0quet fregit<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre negre<\/li><li>1 pessic de Sucre<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Tallarem la ceba a quadradets petits. El pebrot verd i el vermell els obrirem per la meitat i traurem totes les llavors. Els tallarem a quadradets d&#039;un cent\u00edmetre aproximadament. Pelarem l&#039;alberg\u00ednia i el carbass\u00f3 i tamb\u00e9 els tallarem a quadradets.<\/li><li>Salarem l&#039;alberg\u00ednia perqu\u00e8 deixi anar una mica l&#039;aigua sobrant i perdi l&#039;acidesa.<\/li><li>Salpebrarem el pollastre tallat a trossos. En una cassola hi posarem oli d&#039;oliva i quan estigui calent fregirem el pollastre pels dos costats. Ha de quedar daurat. Reservarem.<\/li><li>Al mateix oli afegirem la ceba i la pollarem dos minuts amb el foc baix. Incorporarem el pebrot vermell i courem dos minuts m\u00e9s. Seguidament el pebrot verd. Ofegarem dos minuts i despr\u00e9s el carbass\u00f3. Remenarem i courem durant uns 3 minuts.<\/li><li>Escorrerem l&#039;alberg\u00ednia i la passarem per aigua perqu\u00e8 deixi anar la sal sobrant i tornarem a esc\u00f3rrer-la.<\/li><li>Afegirem l&#039;alberg\u00ednia i courem tot junt uns dos minuts m\u00e9s.<\/li><li>Afegirem el pessic de sucre a la salsa de tom\u00e0quet fregit perqu\u00e8 perdi l&#039;acidesa i la incorporarem a la cassola, remenant-ho tot perqu\u00e8 s&#039;integri b\u00e9.<\/li><li>Passats uns dos minuts introduirem el pollastre i una mica d&#039;aigua. Remenarem i cuinarem amb el foc baix durant uns 20 minuts o fins que vegem que el pollastre \u00e9s tendre. Si cal afegirem m\u00e9s aigua i comprovarem de sal.<\/li><li>Si \u00e9s possible ho deixarem reposar una mica.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Pollastre amb Sanfaina per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Pollo con Sanfaina una receta muy t\u00edpica de la cocina catalana. La Sanfaina es muy parecida al Pisto, y es un sofrito preparado con cebolla, berenjena, calabac\u00edn, pimientos rojo y verde y salsa de tomate. Al mezclar estos vegetales con el pollo se consigue un plato exquisito. INGREDIENTES&nbsp; 1 Pollo cortado en trozos 1 Cebolla [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92],"tags":[4457,2205,420,103],"class_list":["post-6528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-pollo-con-sanfaina","tag-pollo-con-verduras","tag-receta-pollo","tag-video-receta-de-pollo"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=6528"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6528\/revisions"}],"predecessor-version":[{"id":8773,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6528\/revisions\/8773"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9146"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}