ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
POLLO EN SALSA DE MANI
Make and share this Pollo En Salsa De Mani recipe from Food.com.
Provided by Thymestudio
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.
Nutrition Facts : Calories 564.6, Fat 28.1, SaturatedFat 5.9, Cholesterol 151, Sodium 521.4, Carbohydrate 17.7, Fiber 5, Sugar 9.4, Protein 62.7
POLLO CIUDAD WITH PICKLED TOMATO SALSA
One of the most popular dishes at Border Grill, Mary Sue and Susan's favorite pollo dish puts a spiced-up spin on grilled chicken with a flavorful cilantro sauce and a tangy pickled tomato salsa.
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
- Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add jalapenos and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro stems and return to a boil. Remove from heat. Puree in a blender, pass through a wire mesh strainer, and return to heat.
- Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
- Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all. Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa. Serve immediately.
- In a large bowl, toss tomatoes with scallions and serrano chiles.
- In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. Makes 2 cups.
POLLO EN SALSA
Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Provided by Keri
Time 6h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
- Turn slow cooker off. Stir in sour cream and season with salt.
- Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.
Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g
ENCHILADAS VERDES DE POLLO
Provided by Rick Martinez
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
- While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
- Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
- Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
- Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
- Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
- Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
- Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
- Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
- Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
- Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.
CROCK POT POLLO CON SALSA VERDE
Make and share this Crock Pot Pollo Con Salsa Verde recipe from Food.com.
Provided by Broke Guy
Categories Chicken Breast
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
- Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!
Nutrition Facts : Calories 352.7, Fat 17.9, SaturatedFat 8.8, Cholesterol 113.2, Sodium 1284.3, Carbohydrate 8.3, Sugar 8.2, Protein 35.4
HONDURAN POLLO CON SALSA (CHICKEN IN SAUCE)
Make and share this Honduran Pollo Con Salsa (Chicken In Sauce) recipe from Food.com.
Provided by Olha7397
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in oil on all sides; remove from pot.
- Add chili powder, sesame seeds, cloves, cinnamon, brown sugar, fenugreek, and salt and pepper; brown in oil.
- Add remaining ingredients.
- Simmer until tender.
- Add chicken and cook until tender, turning occasionally.
- Add more water if necessary.
- NOTE: Peanuts can also be included in the sauce.
- Pork, instead of chicken, may be used.
- Woman's Day.
Nutrition Facts : Calories 1063, Fat 78.3, SaturatedFat 19.6, Cholesterol 298.9, Sodium 579.2, Carbohydrate 10.1, Fiber 2.8, Sugar 4.7, Protein 76.8
More about "pollo de salsa food"
POLLO EN SALSA DE COCO - COLOMBIAN RECIPE | 196 FLAVORS
From 196flavors.com
5/5 (1)Category Main CourseAuthor Mike BenayounTotal Time 1 hr
POLLO EN SALSA - COOK2EATWELL
From cook2eatwell.com
Estimated Reading Time 6 mins
- Remove any fat from the boneless, skinless chicken thighs. Season the chicken on both sides with the salt and pepper.
- Flip the chicken using a spatula and cook for another 5 minutes. It’s possible the chicken will stick a little and some chicken bits will remain on the bottom of the pan. Those little bits will flavor the sauce.
POLLO EN SALSA TRADICIONAL, RECETA FáCIL Y DELICIOSA
From recetasderechupete.com
CHICKEN TAMALES RECIPE WITH SALSA VERDE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
TOP SECRET RECIPES | EL POLLO LOCO SALSA
From topsecretrecipes.com
OUR FOOD | L.A. MEX MENU | EL POLLO LOCO
From elpolloloco.com
POLLO CON SALSA VERDE RECIPE | EPICURIOUS
From epicurious.com
POLLO AL PASTOR WITH CHARRED TOMATO SALSA RECIPE - FOOD & WINE
From foodandwine.com
JOCóN DE POLLO - EASY GUATEMALAN CHICKEN STEW - A TASTE FOR TRAVEL
From atastefortravel.ca
POLLO EN SALSA DE LA ABUELA: LAS MEJORES RECETAS CASERAS, FáCILES Y ...
From directoalpaladar.com
RECETAS DE SALSAS PARA POLLO - RECETASGRATIS
From recetasgratis.net
POLLO EN SALSA DE LA ABUELA - BON VIVEUR
From bonviveur.es
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love