POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POLLO PICANTE
This is a yummy Mexican dish that is easy to make.
Provided by Debbie Fontana @dfont
Categories Chicken
Number Of Ingredients 11
Steps:
- Combine soup, milk, mushrooms, onion, salt, pepper and chili powder. Mix thoroughly.
- Layer ingredients in greased 13x9 dish in this order: Chicken, rice, soup mixture, salsa, cheese
- Bake at 350 for 30-40 minutes.
PICANTE POLLO A LA MEXICANA(SPICY MEXICAN CHICKEN)
This Spicy Chicken dish is a feast for the taste buds. It is easy to prepare and brings a lot of flavor and flair to a weeknight dinner. I did my best to recreate the flavors from one of my favorite dishes from one of my favorite Mexican restaraunts and I think I nailed it. I hope you enjoy this as much as I do.
Provided by Michael Hall
Categories Chicken
Time 45m
Number Of Ingredients 11
Steps:
- 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
- 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
- 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
- 4. Remove chicken from refrigerator and cut up vegetables.
- 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
- 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
- 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
- 8. Serve Hot chicken with vegetables over top.
- 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.
CHICKEN A LA MEXICANA
A la Mexicana is a term used to describe the way a dish is cooked, in a brothy sauce made of tomatoes, jalapeños and white onion, resembling the Mexican flag.
Provided by La Marz
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
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.
PICANTE CHICKEN CHILI
A delicious low-fat chili with a kick! We make it every year for our Halloween block party. You can adjust any of the flavors to your liking and it always turns out fantastic. Top with cheese, sour cream, and cilantro. Great when made ahead to let the flavors meld. Freezes well too!
Provided by Genevieve Johns Seivert
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a pot over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken; cook and stir until mostly opaque, about 5 minutes. Add picante sauce, wine, cumin, sage, and bay leaf. Stir in black beans and pinto beans. Add tomatoes and chiles; simmer until flavors meld, about 10 minutes.
Nutrition Facts : Calories 335.9 calories, Carbohydrate 30.6 g, Cholesterol 78 mg, Fat 5.7 g, Fiber 9.2 g, Protein 38.5 g, SaturatedFat 1.3 g, Sodium 1193.1 mg, Sugar 5.9 g
PICANTE CHICKEN
Very quick and easy. A checker at the grocery store told me about this one. Serve on a hot bed of rice if desired.
Provided by Joyce
Categories World Cuisine Recipes Latin American Mexican
Yield 2
Number Of Ingredients 2
Steps:
- Open jar of picante sauce and put into a large saucepan. Add chicken breasts to picante sauce and bring to a steady boil. Boil gently for 20 to 25 minutes or until the chicken is no longer pink inside and the juices run clear.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 8.7 g, Cholesterol 68.4 mg, Fat 1.8 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 0.4 g, Sodium 1082.4 mg, Sugar 4.9 g
PICANTE MARINATED CHICKEN
This is an easy recipe that I use when ingredients in my house are limited. The picante sauce and Dijon mustard complement each other. Serve over cooked rice if desired.
Provided by LILQUIZ
Categories World Cuisine Recipes Latin American Mexican
Yield 6
Number Of Ingredients 5
Steps:
- In a large glass bowl combine the picante sauce, mustard and lemon juice. Add chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
- Heat olive oil in a large skillet. Remove chicken from marinade and saute in hot oil until well browned on both sides. Add remaining marinade and let simmer until chicken is glazed and tender and juices run clear. Remove chicken to platter/serving dish. Boil remaining marinade for 5 minutes to remove possibility of bacteria, then pour over chicken.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 4 g, Cholesterol 68.4 mg, Fat 6 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 1 g, Sodium 494.5 mg, Sugar 0.9 g
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