BRAISED CHICKEN WITH TOMATOES
Braised Chicken with Tomatoes is a simple but flavorful dish. It doesn't need that many spices or herbs to render one of the most memorable stews you will ever taste! I love to take advantage of the summer tomatoes because I know they will produce a rich sauce.
Provided by Mely Martínez
Categories Chicken Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Set aside.
- Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
- Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
- Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.
- Stir in the chopped tomatoes, cook for 5 more minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and turn the heat to medium-high. Bring to a boil, and then reduce heat to simmer.
- Check to see if it needs more salt, then cover the pot and cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.
Nutrition Facts : ServingSize 1 piece, Calories 518 kcal, Carbohydrate 5 g, Protein 33 g, Fat 40 g, SaturatedFat 14 g, Cholesterol 194 mg, Sodium 159 mg, Fiber 1 g, Sugar 2 g
MEXICAN ROASTED OR BRAISED CHICKEN
This is loosely based on Rick Bayless' recipe for Cochinita Pibil (Achiote Pork) from his book Mexican Everyday. This is a whole braised chicken with a rich flavor with a bit of spice. Preparation is quick, and the chicken is beautiful, once it's done. For simplicity, you can simply cook it in a large 6-8 quart stew pot or dutch oven (I prefer the enameled, cast-iron type, but any heavy pot with a lid will do. I like to bake plantains or sweet potatoes to go with it, so I remove the pot from the oven at about 2 1/2 hours and put it on the stove on med-low heat to finish. You can also cook this in a slow cooker on low for 10-12 hours. I suggest wrapping the lid in foil, if it's loose, or there's a gap between the crock and the lid. The dish is actually braised, but this is what I always think of, when someone mentions roasted chicken. If you really like garlic, you can add an full head, then pull it apart, when the dish is finished. The garlic cloves will fall apart, and you can squeeze them out on the chicken, tortillas (good with a bit of butter or cheese), or you can spread them on crusty bread. You can find Achiote Molido (Annatto) in the Mexican foods' spice section of most good markets, or you can visit a Mexican or other Hispanic market. You can usually find it in inexpensive cellophane bags with other spices and dried chiles. You can also buy Comino Molido (ground cumin) and Mexican Oregano, there. Both are inexpensive and have great flavor. By the way, 'Zaar insists on 'chickens' in the ingredients, but you want one 5-6 pound bird.
Provided by Chef VP
Categories Whole Chicken
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Defrost the chicken, if necessary, and remove the neck, liver, giblets, and excess fat. Rinse if needed, then place in the pot. If you prefer a lower-fat version, you can remove the skin and most of the fat from the bird, but the flavor will suffer (you can always skim the fat from the cooking liquid, later).
- Preheat the oven to 320°F.
- In a small bowl, combine the achiote, comino (cumin), oregano, and lime juice, then use the back of a spoon to mash into a thick marinade or thin paste.
- Place some of the marinade in the chicken and work it around inside, then pour the rest over the chicken and cover the skin.
- If you are braising in the oven, you may need to add a 1/2 cup of water, depending on the type of bird. Try it the first time you make the recipe, and you can leave it out, later, if you don't want the additional liquid. You do NOT need to add the water, if you cook this in the a slow cooker.
- If the lid for your pot has any holes, or there are any gaps between the lid and pan (or crock), cover the lid with foil so it seals tightly.
- The chicken will need to cook 2 1/2-3 hours. Check the temperature at the thickest parts and remove when the chicken is done (approx 170, a bit lower, if you want to finish the chicken on the stove top). If you want to brighten up the dish a bit and restore a sour bite, add another 1/4 cup of lime juice a couple of minutes before serving.
Nutrition Facts : Calories 826.4, Fat 60, SaturatedFat 17.1, Cholesterol 276.2, Sodium 645.9, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 65.1
CHIPOTLE-BRAISED CHICKEN TACOS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 28
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro-lime cream: In a bowl, combine the sour cream, honey, lime juice, cilantro, coriander, cumin, salt and pepper and whisk together. Refrigerate until using.
- For the braised chicken: Heat a saute pan over high heat. Sprinkle the chicken with the kosher salt and pepper. Add the grapeseed oil to the pan and sear the chicken on both sides until golden brown, about 2 minutes per side. Do not overcrowd the pan; sear the chicken in batches if needed. Remove the chicken from the pan and hold in an oven-safe casserole dish for further cooking.
- Add the onions and peppers to the saute pan and cook until tender. Add the paprika, smoked paprika and chipotle peppers and saute with the peppers and onions for 1 minute. Add the chicken broth and ketchup, stir and bring to a simmer. Pour the braising liquid over the chicken and cover the casserole dish with foil. Cook in the oven until the chicken is tender and falls apart, 45 minutes.
- While the chicken is still hot, shred it and return it to the braising liquid. If you are using it right away, keep the chicken hot in the braising liquid for plating. (If you are refrigerating the chicken to use later, cool it down and store it in the braising liquid. Reheat it as needed for plating.)
- For the guacamole: Cut the avocados in half and remove the pits. With a spoon, scoop out the avocado flesh into a bowl. Add the red onions, tomatoes and cilantro and mash the ingredients together. Season with salt and lime juice.
- Divide the lettuce among the taco shells. Spoon about 2 ounces of the braised chicken into each shell. Top with guacamole, a tablespoon of cilantro-lime cream and 2 sprigs cilantro.
BRAISED RANCHERO CHICKEN
Provided by Food Network
Categories main-dish
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the ranchero sauce: On a gas range or under a broiler, roast the green, red and poblano peppers until well charred. Let cool. Stem and seed the charred peppers. Coarsely chop and set aside.
- In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
- In a large saucepan, warm the oil over medium heat. Add the onions and cook, covered, 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
- Add the tomatoes, green chiles and sugar. Stir and continue to cook until the sauce starts to simmer. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes. Taste and add additional salt and pepper as needed.
- For the ranchero chicken: Preheat the oven to 325 degrees F. In a small Dutch oven or medium sized roasting pan combine the chicken, stock, salt, chili powder, cumin, garlic powder and lime juice with 2 cups of the ranchero sauce. (Reserve remaining ranchero sauce for another use.) Stir and top with the lid or seal well with aluminum foil and braise in the oven, 2 1/2 hours. Remove from the oven and let cool enough to handle the chicken.
- Shred the chicken with two forks or your hands. Strain the braising liquid and add the strained solids back in with the shredded chicken. Reserve enough liquid to moisten the mixture. Return to the pan and keep warm in a low oven until ready to serve.
- For the tostada shells: Meanwhile, line a baking sheet with paper towels. In a small frying pan, heat 1/2-inch oil until hot. Add 1 tortilla and cook, flipping once a minute, until crispy and golden brown, 3 to 5 minutes. Transfer to the paper towels and repeat with remaining tortillas.
- Serve the chicken on the tostada shells and top with avocado and queso fresco.
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- Once hot, add oil to the pan. Then add the chicken, seasoned side down. Add the remaining spices and salt to the unseasoned side of the chicken. Cook for 4 minutes.
- Flip the chicken again and lower heat to low. Top with a lid but leave it slightly off-center/cracked so steam can escape. Cook until the center of chicken reaches 165 degrees F (74 C) — about 8-10 minutes.
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