Honduran Pollo Con Salsa Chicken In Sauce Food

POLLO EN SALSA

Steps:

• Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
• Turn slow cooker off. Stir in sour cream and season with salt.
• Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

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.

POLLO CON TAJADAS RECIPE

Steps:

• Mix the 2 tsp chicken bouillon, 2 tsp cumin, 1/2 tsp black pepper, 2 tsp onion powder, 1 tsp paprika, and 1 tsp garlic salt together in a small bowl.
• In a large bowl, add the 3 lb of chicken pieces. Coat the chicken in 4 tbsp mustard and use your hands to rub it around.
• Sprinkle the spice mix over the chicken, using your hands to make sure the chicken is coated.
• Cover the bowl with plastic wrap and place it in the fridge for at least an hour as you prepare the rest of the ingredients.
• Add half a sliced red onion into a mason jar along with the 1/8 tsp oregano, 1/4 tsp salt, and 1/8 tsp pepper.
• Pour in the 1/2 cup vinegar and 3 tbsp beet juice. If your container is not completely filled, you can continue to add more vinegar until the liquid reaches the top.
• Put the lid on the container, keeping it airtight. Allow the mason jar to rest in the fridge for at least an hour as you prepare the rest of the ingredients.
• Use a knife to slice the 1/2 head of cabbage very thinly, so that it looks thinner than the texture of coleslaw. Set aside.
• Combine all of the ingredients in a medium bowl. Add salt or pepper to taste.
• Rest in the fridge as you prepare the rest of the ingredients.
• Combine all of the ingredients together in a small bowl and mix until fully combined. Add more salt or vinegar to taste.
• Rest in the fridge as you prepare the rest of the ingredients.
• In a small pot over medium heat, add the 3 tbsp Chismo. Cook over heat for a few minutes until softened.
• Add the 1/2 cup tomato sauce and 1/2 cup chicken broth, and turn the heat to high.
• Bring the sauce to a boil, then reduce to a simmer and allow it to simmer for 5 minutes.
• Remove from the heat and set aside.
• Remove the peels from the bananas using instructions detailed in my Tostones Recipe.
• Cut the 4 green bananas into thin, diagonal slices.
• Heat the vegetable oil in a large pot with tall sides until it reaches 350 degrees Fahrenheit.
• Put the 2 cups flour in a shallow bowl or pie tin.
• Remove the chicken from the fridge and dip the chicken in the flour, making sure the entire surface is covered in flour.
• Place the floured chicken on a cookie sheet and allow it to rest for about 5 minutes.
• Add the chicken into the vegetable oil, and fry the chicken until the internal temperature reaches 165 degrees Fahrenheit (about 8-10 minutes). Once cooked, set the chicken on a paper towel-lined plate
• Add the sliced bananas into the oil and fry until they turn yellow and crispy. Remove and drain on a paper towel lined plate.
• On a plate, layer the ingredients in the following order: fried bananas, shredded cabbage, fried chicken, tomato sauce, chismo, pink sauce, then pickled vegetables. Dig in and enjoy!

POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)

Steps:

• Sprinkle the chicken with salt and black pepper to taste.
• Dredge both sides of chicken through the flour, shaking off excess.
• Melt the butter over med heat in a large heavy bottomed pot.
• Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
• Remove chicken from the pot and keep warm.
• Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
• Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
• Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
• Continue to cook until chicken is cooked through and tender (about 15 minutes).
• Taste the sauce and add more salt and pepper if desired.
• Place chicken on a serving platter and spoon sauce over each piece.
• Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.

POLLO CON SALSA CHIPOTLE (CHICKEN WITH CHIPOTLE SAUCE)

Steps:

• Preheat the oven to 350°F
• Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
• Pour the liquid into the blender and process on high until smooth.
• Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
• Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
• Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
• Serve the chicken with soured cream, Mexican rice and frijoles de olla.

POLLO EN SALSA DE ALMENDRA ( CHICKEN IN ALMOND SAUCE)

Steps:

• Mix the flour, salt, and pepper together and coat the chicken pieces with it.
• Save the left over flour to make the sauce with.
• Melt the butter in a pot with the olive oil.
• Fry the onion, garlic and mushrooms till softened. Remove and set aside.
• Place the chicken pieces in the butter/oil and fry till golden brown all over.
• Remove the chicken and set aside.
• Add the remaining flour to the pot and cook for 1 minute, stir in the sherry and stock, stir to make the sauce.
• Replace the onions and chicken to the pot, make sure that the chicken is JUST covered with liquid, add more stock if needed.
• Partially cover the pot, reduce the heat and cook till chicken is tender.
• Add the peas, parsley and almonds. Stir to blend all together.
• The sauce should be fairly thick. If it is too liquid, remove the lid and boil for a few minutes.
• Serve.