In this program…Paulina shows us the economical version of vitel toné: allow me to introduce you to the now very famous Chicken Vitel Toné!
Hello friends !
Today we have a video to kick off our holiday recipes. Christmas and New Year's are coming up, and we're already starting to think about what we're going to prepare for those holidays, what we're going to surprise family and friends with.
About Chicken Vitel Toné
What I like most about this recipe is that, in addition to being an excellent economical alternative to the traditional vitel toné de peceto , this alternative with chicken is also an excellent fresh dish for the summer.
If you're looking for Christmas recipes, you've come to the right place. If, on the other hand, you're just looking for a fresh dish to beat the heat, you've also come to the right place.
Oh! I almost forgot: this recipe takes 30 minutes to prepare ! Just a little chicken and we've prepared an incredible version of this Christmas classic. Check out Paulina.
Enjoy, and see you next time.
Nicola Garupa
producer
Click here to follow me on my YouTube channel I upload exclusive for this network!
Chicken Vitel Toné Recipe
Ingredients
(the ones with vitel toné, but with chicken)
- 2 chicken breasts
- 1 can of tuna
- 4 tbsp mayonnaise
- 1 1/2 tbsp. of cream
- 3 anchovies
- 2 tbsp capers (+ extra for garnish)
- Chicken broth (as needed)
Vitel toné with chicken step by step
the economical vitel toné
- Boil the whole chicken breasts. You can boil them in chicken broth or in salted water for 15 minutes. An important note: save the chicken broth, as we'll be using it for the sauce.
- Once the chicken breasts are cooked, we'll cut them into very thin slices. The slices should be similar to those for traditional vitel toné with meat (approximately 1 centimeter), but you can decide according to your taste.
- Arrange the chicken slices on a platter and let it cool. We let it cool simply because this Christmas dish is best eaten cold. As for the platter, it can be the same one on which we will present the vitel toné at the end.
- Now we'll put the ingredients for the sauce in a blender or mixer container: 1 can of tuna with 4 tablespoons of mayonnaise, 1/2 tablespoon of heavy cream, two tablespoons of capers, 3 anchovies, 8 tablespoons of chicken broth and a little bit of pepper.
- Blend until everything is combined and the sauce takes on a consistent consistency. If you want it thinner, you can add 1 or 2 tablespoons of chicken broth at a time until you achieve the consistency of the sauce you prefer for the vitel toné.
- On the baking sheet, coat the chicken breasts with this sauce and finally garnish with capers on top, as shown in the photo. I like this Christmas recipe fresh, so I keep it in the refrigerator until ready to serve!
Hi Pauli… I’ve been following you for ages… I’ve already opened the freezer, but I have a breast, a leg, and a thigh… clean and skinless, how come it’s so hot today… I’ll boil it now… and make the sauce… and… have dinner… around 22???
Hi Paulina, this recipe never fails! I recommend trying it with plain yogurt instead of heavy cream; it turns out delicious and a bit smoother. Thanks for your recipes.
You are a genius, Paulina.
Hi Paulina, I love all your tips, I adore your milprep, and what can I say about your survival series? I really wanted to ask you about this vitel tone recipe. Are anchovies necessary in the sauce?
Hello Paulina, I've been following you for a short time. You're very efficient and funny.
It would be good if you could indicate the recipe options for celiacs, especially those that contain flour.
Thank you.
Hi Paulina, I've been following you for a looooong time.
Question... Can this be made two days in advance?
Because I'm going to make the tongue in the vinaigrette you posted, and I read that it lasts up to a week, and since we're baptizing my 4-month-old baby on December 23rd, I'm going to cook it in advance so I don't have to rush everything on the last day.
Big kisses, and I'll be waiting for your reply.