Chicken and caramelized onion pate with quicos: an easy recipe for a non-stop spread on Christmas appetizers

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Chicken pate and caramelized onion with quicos: an easy recipe to spread without stopping on Christmas appetizers

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Chicken pate and caramelized onion with quicos: easy recipe to spread non-stop on Christmas appetizers

Chicken and caramelized onion pate with quicos: easy recipe to spread non-stop on Christmas appetizers We have explained the details of the news, step by step, below. Chicken and caramelized onion pate with quicos: an easy recipe to spread non-stop on Christmas appetizers Keep reading our news. Here are all the details on the subject.

Chicken pate and caramelized onion with quicos: easy recipe to spread non-stop on Christmas appetizers

Being aware that the term pate only refers to its paste texture creamy spreadable , it is still a regular component of holiday menus and the base of many Christmas canapes and snacks. In this homemade recipe we achieved an inexpensive but very tasty version of pate using chicken breast , without liver or bacon, with the tasty touch of caramelized onion.

We saw the idea of ​​the chef Enrique Sánchez in Canal Sur and we liked it for its cheap ingredients and simple preparation, suitable for all budgets and cooking levels. We have adapted it a bit to our liking, and it is very easy to give it your personal touch when grinding the mixture and also to serve it. We recommend, yes, not to do without the quicos , as they provide a delicious crunchy and salty contrast that intensifies the sweetish smoothness of the pate.

You have to start by giving the onion time to caramelize slowly, but we could use a quality store bought if we are short on time. You just have to cut the onion into fine julienne strips and put it to fry with very little olive oil and a pinch of salt in a wide frying pan, stirring it from time to time, until reduce a lot and be tender and caramelized , without toasting.

At the end of caramelization, add the minced or sliced ​​garlic and the bay leaf, and leave for a few more minutes. While cutting the chicken into small pieces , season and add to the pan with the thyme sprigs crumbled into leaves.

Stir over high heat to mark the chicken; add the sweet wine and let it evaporate the alcohol. Continue cooking until the chicken is completely cooked, a few minutes if we have cut it small. Remove the bay leaf and let it cool a little.

Blend a little with an arm mixer or food processor, add the cream cheese and blend again until you have a creamy paté texture . You can add a little milk if it is too pasty. Divide into bowls or a separate container and cool before serving with chopped chives and fried corn.

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With what to accompany the chicken pate

This chicken and caramelized onion pate can be arranged in small pretty bowls or jars to distribute on the aperitif table, or also in small containers for individual use among diners. The ideal is to accompany it with toast of crusty bread , crackers , sticks and scold , pretzels or some veggie crudités. Another option is to spread it on canapés so that the guests only have to take and devour, ensuring that the base does not become too soft.

More Christmas recipes

In Buzz we love these parties and We have thousands of recipes for you to be sure in your Christmas meals .

Don’t miss our special with the 215 best recipes Christmas and 17 special menus . And if you need ideas for specific dishes , here you have a good starting point:

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