Chicken Country Style Pollo De Hacienda Food

CHICKEN HACIENDA

Steps:

• Roll chicken in seasoned flour.
• Brown in skillet with butter.
• Preheat oven to 350.
• Remove chicken and saute onions, garlic and green pepper.
• Add pimento and uncooked rice.
• Stir over heat 2 minutes.
• Add chicken broth, chili powder, comino seed, salt and pepper.
• Put rice mixture into greased casserole dish and arrange chicken breasts over top.
• Bake uncovered for 1 1/2 hours.

POLLO RANCHO LUNA - RANCHO LUNA'S CHICKEN

Steps:

• Preheat oven to 350°F.
• Heat 3 tablespoons of the oil in a medium skillet over medium heat.
• Add one chopped onion and saute, 2-3 minutes.
• Add the garlic and saute for 1 minute longer.
• Set aside.
• In a separate medium bowl, combine the remaining onion, orange juice, lemon juice and wine.
• Season with salt, pepper and bay leaf.
• Add the heated onion & garlic oil and mix well.
• Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.
• Add onion slices and sliced olives.
• Bake for 1 hour, basting oaccasionally with the sauce.
• Garnish with parsley leaves, if desired.

HACIENDA CHICKEN

Steps:

• Saute onion in butter in saucepan.
• Add next 9 ingredients, mix well.
• Add chicken, cover saucepan.
• Bring to boil; reduce heat.
• Simmer 1 hour.
• Add rice and olives, simmer another hour.

LATINO-STYLE CHICKEN AND RICE AKA ARROZ CON POLLO

Steps:

• Adjust oven rack to middle position and heat oven to 350°F
• Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic-salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.
• Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.
• Add rice, olives, capers, and 3/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175°F on instant-read thermometer, about 10 minutes longer.
• Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and discard chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.

COUNTRY STYLE CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, Parmesan cheese and soup mix. Dip chicken in egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan; drizzle with butter.
• Bake, uncovered, at 350° for 20-25 minutes or until juices run clear. Meanwhile, prepare rice according to package directions. Serve with chicken.

POLLO A LA PARILLA (GRILLED CHICKEN)

Steps:

• For steak tacos I have the steak run through a machine so it is flat. I haven't tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I've made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good.
• Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don't need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount.
• Rub seasoning into meat thoroughly.
• Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
• Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix.
• Let sit for several hours or over night.
• Cook on hot grill.
• Serve with warm tortillas and desired taco toppings.
• An alternate cooking method:.
• I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they'll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn't use lime slices in the marinade for this though so you won't have to pick them out.

LA HACIENDA MEXICAN CHICKEN SOUP

Steps:

• In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
• Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
• Optional: add avocado chunks into the soup and stir.
• Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).

POLLO DE HACIENDA (CHICKEN COUNTRY STYLE)

Steps:

• 1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
• 2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
• 3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.