Chicken Fritters Tomatocumin Sauce Tortitas De Pollo Con Salsa De Tomate Y Comino Food

ENTOMADO DE POLLO (TOMATILLOS AND CHICKEN)

Steps:

• Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
• Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
• Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
• If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
• Season with additional salt and pepper if desired, and serve.

SOFT FRIED TORTILLAS WITH TOMATILLO SALSA AND CHICKEN

Steps:

• Make salsa:
• Purée tomatillos, chiles, onion, garlic, salt, and water in a blender until smooth.
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then carefully add tomatillo purée (oil will splatter) and simmer, stirring, until thickened, 8 to 10 minutes. Stir in cilantro and simmer 1 minute. Transfer to a small bowl.
• Make chalupas:
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 1 tablespoon oil in cleaned dried skillet over moderate heat until hot but not smoking, then briefly cook tortillas, 3 at a time, until softened and hot but still pale, about 10 seconds per side, adding more oil if necessary. Transfer tortillas with tongs to paper towels to drain briefly, then to a large shallow baking pan in oven to keep warm, arranging tortillas in one layer (overlapping slightly if necessary) and covering pan with foil.
• Spread each warm tortilla with about 1 teaspoon salsa, then top sparingly with a few shreds of chicken. Thin crema with a little water and drizzle over chicken, then sprinkle with onion and cheese. Serve immediately.

TORTITAS DE POLLO (CHICKEN CROQUETTES)

Steps:

• Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
• Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
• In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
• Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
• To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
• OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
• Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.

CHICKEN AND POTATOES WITH TOMATO SAUCE (POLLO SUDADO)

Steps:

• Take off the skin from the chicken, discard and place chicken in a plastic bowl.
• Quarter the potatoes and also place in bowl with chicken. Add the chicken bullion and mix until all pieces are covered with bullion.
• In a large cooking pot, add the oil and heat. When oil is heated, add the chopped onions, tomatoes and bell pepper. Saute for about 1 minutes or until translucent.
• Add the chicken and potatoes to the pot and brown the chicken. About 7 to 10 minutes.
• Add the tomato sauce and add enough water to cover the chicken. Add the cilantro. Add salt IF NEEDED.
• Cover and cook for about 30 minute or until potatoes are cooked.
• Serve with white rice.

HONDURAN POLLO CON SALSA (CHICKEN IN SAUCE)

Steps:

• Brown chicken in oil on all sides; remove from pot.
• Add chili powder, sesame seeds, cloves, cinnamon, brown sugar, fenugreek, and salt and pepper; brown in oil.
• Add remaining ingredients.
• Simmer until tender.
• Add chicken and cook until tender, turning occasionally.
• Add more water if necessary.
• NOTE: Peanuts can also be included in the sauce.
• Pork, instead of chicken, may be used.
• Woman's Day.

CHICKEN TAQUITOS WITH WARM TOMATO SALSA (FLAUTAS CON POLLO)

Steps:

• Mix 3/4 cup cheese with chicken.
• Heat tortillas one at a time in a very hot, dry pan until soft.
• Fill and roll each tortilla, as its heated, with chicken/cheese mixture.
• Secure with a toothpick.
• Heat a frying pan containing 1/2 inch oil to 350°F.
• Deep fry flautas until golden and crisp.
• Drain on paper towel.
• Serve topped with warm tomato salsa and crumbled cotija cheese.
• ---Salsa---.
• Mix all salsa ingredients in a sauce pan over medium heat.
• Sauté, stirring all the while, until it just starts to simmer.
• Remove from heat, its ready to serve.
• This goes great with Spanish Rice (my recipe # 77908) and refried black beans (Di Neal recipe # 10614).