Pollo Y Langosta Catalina Recipe
CHICKEN AND LOBSTER TAIL SAUTÉED AND COOKED IN SHERRY-INFUSED SEAFOOD SAUCE. SERVED WITH SAFFRON RICE.
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Ingredients
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Main Ingredients
Seafood Sauce
Method
Prepare the Saffron Rice
- 1
Cook the Rice
In a pot, combine 1 cup of rice with 2 cups of water and a pinch of saffron. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
Prepare the Chicken and Lobster
- 2
Sauté the Chicken
Cut the chicken breast into bite-sized pieces. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces, season with salt and black pepper, and sauté until golden brown and cooked through, about 7-10 minutes. Remove from the skillet and set aside.
- 3
Cook the Lobster
In the same skillet, add the remaining tablespoon of olive oil. Split the lobster tails in half and place them in the skillet, cooking for about 3-5 minutes on each side until they are opaque and cooked through. Remove from the skillet and set aside.
Make the Seafood Sauce
- 4
- 5
Add Sherry and Broth
Pour in the sherry wine and chicken broth, scraping the bottom of the skillet to deglaze. Bring to a simmer and reduce for about 5 minutes.
- 6
Finish the Sauce
Stir in the heavy cream, paprika, and season with salt and black pepper. Allow the sauce to simmer for another 5 minutes until it thickens slightly.
Combine and Serve
- 7
Combine Chicken and Lobster
Add the sautéed chicken and lobster tails back into the skillet with the sauce, stirring gently to coat everything evenly. Cook for an additional 2-3 minutes to heat through.
- 8
Serve
Serve the chicken and lobster mixture over the saffron rice and garnish with fresh chopped parsley.
