Recipe: Chicken “Kish” to share with the family

“This dish is of French origin and is a variant of quiche lorraine, where all the standing versions come from. Currently, the concept of fusion cuisine allows each country to have its version, which must be based on shortcrust pastry. The kish has become one of the most representative dishes of gastronomy at a global level, ”says chef Marvin Córdova, creator of The chef's flavors, a brand with which he promotes fusion cuisine dishes of his authorship.

It is a very versatile dish, since it can be enjoyed hot or cold, as a main dish or as a snack, alone or accompanied by a fresh salad. It stands out for its delicate flavor and complete nutritional content, he says.

“This kish was one of the first preparations I made in my childhood, and I gave it to my mom on her birthday. In addition to being its own version, born from the cultural gastronomic influence that surrounds us, ingredients that are available to everyone are used for its preparation, ”she explains.

Its filling can consist only of meats, sausages, vegetables and cheeses, in addition to these can be combined with each other, according to the taste of the person who prepares it. It is a dish with high elegance and exquisiteness, says the chef.

“Since I was a child, I was attracted to the kitchen, when I began to prepare simple meals. My biggest influence was my mom, who, seeing me so insistent on wanting to help her, explained to me how to do it. Also, my kitchen has been influenced by cooks whom I met during my visits to the province and who revealed their culinary secrets to me. That's where my passion for Guatemalan regional cuisine arose, ”says Córdova, who adds that, later, he developed the creation of his own recipes under the concept of fusion cuisine.

Ingredients

For the mass:

3 cups of flour

1 bar of butter

2 cups of cold water

1 teaspoon salt

Filling:

1 1/2 chicken breast

1 medium onion

1 chili pepper

1/2 cup grated carrot

1/4 cup zucchini

1/4 broccoli

2 eggs

1/4 butter

1/2 tablespoon of basil in

dust

Salt and pepper to taste

Preparation

For the dough, place the flour in a deep bowl. Integrate the margarine, previously refrigerated, cut into small pieces, with the help of a processor or a fork until obtaining a sandy mixture. Then, add the cold water with ice and mix it with the help of a wooden paddle until the dough is manageable, but does not stick to your hands. Put in a bag and refrigerate for half an hour. While the dough is at rest, prepare the filling by shredding the previously cooked chicken breast.

In a deep frying pan, place the butter and sauté the onion and bell pepper, cut into julienne strips, with the basil. Then add the grated carrot, the zucchini, cut into thin slices, and the broccoli, in small pieces. Mix vegetables well and season with salt and pepper. Remove from heat and add the beaten eggs. On a flat surface place a little flour and stretch the dough on it, until you get a thin sheet.

Then, place it in a mold, pricking the base with a fork. Place the filling and cover with another sheet of the same dough. Seal the contour with the help of a fork and varnish with the yolk of a beaten egg to give colour. Bake at a temperature of 180 degrees Celsius for 45 minutes. Optional: if you want to further enrich the flavor of the filling, add Parmesan cheese and mozzarella and decorate with fine herbs of your choice to serve.