POLLO DE HACIENDA (CHICKEN COUNTRY STYLE)
I've made this several times and had people rave about the chicken, we love it and I have had the book it came from for many years. Elena's secrets of Mexican cooking by Elena Zelayeta get it if you can find it!
Provided by Robin J. Leland
Categories Casseroles
Time 1h45m
Number Of Ingredients 10
Steps:
- 1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
- 2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
- 3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.
CHICKEN HACIENDA
This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain old chicken and rice and gets a little crispy on top which I love. I use skinless boneless chicken breasts.
Provided by LonghornMama
Categories Poultry
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Roll chicken in seasoned flour.
- Brown in skillet with butter.
- Preheat oven to 350.
- Remove chicken and saute onions, garlic and green pepper.
- Add pimento and uncooked rice.
- Stir over heat 2 minutes.
- Add chicken broth, chili powder, comino seed, salt and pepper.
- Put rice mixture into greased casserole dish and arrange chicken breasts over top.
- Bake uncovered for 1 1/2 hours.
Nutrition Facts : Calories 586.1, Fat 29.7, SaturatedFat 13.8, Cholesterol 133.5, Sodium 849.2, Carbohydrate 41.7, Fiber 1.5, Sugar 2.1, Protein 35.9
ITALIAN COUNTRY CHICKEN & PEPPERS
Make and share this Italian Country Chicken & Peppers recipe from Food.com.
Provided by Steve P.
Categories Stew
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In large roasting pan place chicken, sausage and potatoes.
- Bake at 425 for 20 minutes.
- Then stir in the peppers and onions.
- In small bowl combine chicken broth, vinegar and Italian seasoning.
- Pour over meat and vegetables in pan.
- Cover and bake for 40-45 minutes until chicken is done, stirring occasionally.
- Spoon meat and vegetables into serving dish.
- You can either discard broth mixture or use cornstarch to make a gravy.
Nutrition Facts : Calories 830, Fat 37.7, SaturatedFat 12.5, Cholesterol 210, Sodium 1966.9, Carbohydrate 42.5, Fiber 4.8, Sugar 2.9, Protein 76.3
CHICKEN, COUNTRY STYLE (POLLO DE HACIENDA)
oh soooo yummmeeee, I've made this for friends and family, it always disappears! This recipe comes from the book Elena's secrets of Mexican cooking, there are some great recipes in it. This is pretty quick and easy to do, I've added my own touches but will place her recipe with my touches last. Hope you enjoy this, we do!!
Provided by Robin TL.
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Dredge each piece of chicken thoroughly with seasoned flour. Fry in hot oil until golden brown. Remove browned chicken to a large baking dish (8x12). Add bacon, carrots, chiles, parsley, bay leaf, thyme, and any remaining seasoned flour. Place lemon slices on top of chicken and pour tomato juice over all. Cover and bake in preheated 350 degree oven til chicken is tender, about an hour. Will freeze ok.
- I have changed the tomato juice to V-8 and add lots more bacon, and about 5 carrots. The lemon slices are very good to eat along with the chicken, so I add 2 lemons.
- We serve this with steamed rice, yummilicious!
Nutrition Facts : Calories 225.1, Fat 7.3, SaturatedFat 2.4, Cholesterol 10.3, Sodium 749.7, Carbohydrate 35.1, Fiber 3.3, Sugar 5.8, Protein 6.8
POLLO GUISADO (DOMINICAN STEWED CHICKEN)
After spending many years living in the Dominican Republic, nothing takes me back more than making a big batch of pollo guisado, the most tender, flavorful chicken you'll ever eat. Serve this with Dominican rice and beans and a slice of fresh avocado. The hard-to-find Dominican ingredients can easily be ordered online.
Provided by Pepita
Categories World Cuisine Recipes Latin American Caribbean
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
- Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
- Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 6 g, Cholesterol 72 mg, Fat 15.8 g, Fiber 1.1 g, Protein 25 g, SaturatedFat 3.2 g, Sodium 1260.5 mg, Sugar 4.1 g
POLLO A LA CREMA
My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.
Provided by GrammaJeanne
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
- Add cream, mushrooms, paprika & chicken base.
- Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
- Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
- Serve hot with warmed flour tortillas and Spanish Rice.
VEGAN HACIENDA HASH
I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.
Provided by Dancer
Categories Spreads
Time 37m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
- Add the onion and saute an additional 5 minutes, stirring often.
- Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
- Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
- Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.
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