POLLO ALLA BIRRA FOR TWO
Chicken and beer: so simple, yet, so good. This Italian classic is a perfect lunch or dinner for two. It uses a few ingredients but has a deep, complex flavor. The cornstarch helps create a thick and creamy sauce. Serve with mashed potatoes and a small salad for a complete meal.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
- Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
- Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
- Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.
Nutrition Facts : Calories 654.4 calories, Carbohydrate 23.5 g, Cholesterol 166.8 mg, Fat 35.8 g, Fiber 2.5 g, Protein 49.5 g, SaturatedFat 7.1 g, Sodium 249.8 mg, Sugar 2.4 g
POLLO ALA CREMA
I just love Mexican food... This is my daughter favorite Mexican dish. Just serve with tortilla's and enjoy!
Provided by Jody Wood
Categories Chicken
Time 1h30m
Number Of Ingredients 10
Steps:
- 1. Melt butter in a large frying pan. Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender.
- 2. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil. Add cornstarch to milk and mix until dissolved, add to chicken mixture. Bring to a boil for 5 to 7 minutes or until chicken is tender.
- 3. Serve hot over Spanish rice, white rice or as a filling in tortillas.
ROASTED CHICKEN WITH BEER
Make and share this Roasted Chicken With Beer recipe from Food.com.
Provided by ratherbeswimmin
Categories Whole Chicken
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Arrange a rack in the center of the oven; reheat to 400°.
- Trim excess fat from the chicken and season it inside and out with 1 teaspoon salt.
- Scatter the onions, carrot, parsnips, sage, cloves, and cinnamon stick in a 6-quart ovenproof pot (such as an enameled cast iron pot); sprinkle over this the rest of the salt, and set the chicken on top of the vegetables.
- Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat.
- Cook, uncovered, for about 15 minutes on top of the stove.
- Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times.
- Cover the chicken with a sheet of foil to prevent overbrowning, and roast another 30 minutes.
- Remove the foil, and roast another 20-30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.
- Remove the chicken to a warm platter, and surround with the vegetables.
- Bring the pan juices to a boil on top of the stove, and cook until reduced by half.
- Carve the chicken at the table, and spoon some of the pan juices on top.
Nutrition Facts : Calories 419.2, Fat 27.4, SaturatedFat 7.8, Cholesterol 124.8, Sodium 912.5, Carbohydrate 7.7, Fiber 1.4, Sugar 2.2, Protein 30.2
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