Pechuga Sauce Food

PECHUGA A LA PARILLA

Steps:

• Combine the ingredients for the marinade.
• Place the chicken in the marinade,turning to cover all sides.
• Cover and marinate at least 3 hours or overnight.
• Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
• Peel and slice the onions into 1/2 inch slices.
• Slice the tomatoes into 1/2 inch slices.
• Preheat gas or charcoal grill.
• Add soaked hickory chips if desired.
• Remove chicken breasts from marinade;reserve marinade.
• Grill chicken breasts until done.
• Transfer to serving platter and keep warm.
• Place the vegetables on the grill and brush generously with reserved marinade.
• Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
• Cook all vegetables except for the tomatoes on both sides.
• While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
• Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
• Garnish with lime slices and cilantro sprigs.
• Serve immediately.

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

CHICKEN A LA MEXICANA

Steps:

• Heat the olive oil in a medium size skillet, add the garlic and saute for a moment. Season the chicken with salt & pepper and brown in the skillet along with the garlic.
• When the chicken is evenly browned on both sides (approximately 8 minutes), add the rest of the ingredients and let it simmer for about 15 minutes.
• When all the flavors are combined, serve with Spanish rice & warm tortillas.