Pollo Glaseado al Horno🍗
Una pieza jugosa y perfecta, bañada en una delicia de glaseado de mostaza y maple, con el toque perfecto que equilibra lo dulce y lo salado.
Acompañada de papas crujientes y coles de Bruselas…
Una combinación irresistible!🤤
👩🏻🍳Ingredientes
Pollo
1.5 lb muslos de pollo deshuesados y sin piel
2 cdas aceite de oliva
2 cdas mostaza Dijon
2 cdas maple syrup
½ cdta sal
¼ cdta pimienta negra
🥔Papas y coles de Bruselas
2 tazas papas Yukon Gold en cubos
2 tazas coles de Bruselas
1 cda aceite de oliva
½ cdta romero seco
¼ cdta sal
¼ cdta pimienta negra
¼ cdta ajo en polvo
(Opcional: otros sazonadores de tu preferencia)
👩🏻🍳Procedimiento
1-Precalienta el horno a 375°F (190°C).
Mezcla las papas y coles de Bruselas con aceite, romero, sal, pimienta y ajo en polvo. Colócalas en una bandeja para horno y hornea durante 15 minutos.
2-Mientras tanto, mezcla el pollo en un bol con aceite de oliva, mostaza Dijon, maple syrup, sal y pimienta hasta que quede bien cubierto.
3-Saca la bandeja del horno, coloca el pollo glaseado sobre las papas y coles, y vierte un poco del glaseado sobre los vegetales.
4-Hornea entre 20 y 25 minutos más, hasta que el pollo esté dorado y jugoso y los vegetales estén caramelizados y crujientes en los bordes.
Y listo sí te gustó no olvides seguirme y darle like!! 🥰
From my experience, using bone-in, skin-on chicken thighs instead of boneless, skinless can add even more juiciness and flavor to the dish, thanks to the rendered fat and crispy skin during roasting. However, if you prefer leaner cuts, the boneless skinless thighs in this recipe work wonderfully, especially when coated well with the mustard and maple glaze. When preparing the glaze, I recommend whisking the Dijon mustard and maple syrup thoroughly to create a well-emulsified coating that sticks beautifully to the chicken. Adding a splash of apple cider vinegar or lemon juice can boost the tanginess and balance the sweetness if desired. For the vegetables, Yukon Gold potatoes are perfect for roasting because they stay creamy inside but get crispy edges. Make sure to cut the potatoes and Brussels sprouts into uniform sizes to cook evenly. Tossing them with olive oil and seasoning beforehand ensures a flavorful caramelization. Don't be afraid to add fresh herbs like thyme or rosemary for an aromatic touch. One tip that elevated this recipe for me was broiling the dish for the last 2-3 minutes—this step intensified browning on both the chicken and vegetables, creating extra crispiness and rich flavors. Overall, this Pollo Glaseado recipe captures the perfect balance between sweet and savory thanks to the maple syrup and mustard glaze. It's a comforting and satisfying meal that's simple enough for weeknight dinners yet impressive enough for guests. I hope you enjoy making and sharing this delightful combination of tender baked chicken with crispy potatoes and Brussels sprouts as much as I do!
