Pollo En Vino Rojo Chicken In Red Wine Food

RED WINE ROAST CHICKEN (POULET ROTI AU VIN ROUGE)

Steps:

• Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
• Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
• Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
• Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately.

CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)

Steps:

• Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
• Add chicken and fry until brown and crisp all over; remove to a plate.
• Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
• Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
• Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.

RED POZOLE WITH CHICKEN (POZOLE ROJO CON POLLO) RECIPE - (5/5)

Steps:

• Make the chile sauce: Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin. Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes. While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion. Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Purée, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the purée (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tablespoon. salt. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes. Make the pozole: Add the chicken, chicken broth, oregano, and 1 tablespoon salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes. Make Ahead Tips: The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.

POLLO EN VINO ROJO - CHICKEN IN RED WINE

Steps:

• Place chicken pieces in plastic bag in deep bowl.
• Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
• Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
• In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
• Crumble bacon and set aside.
• Drain chicken reserving marinade.
• Brown chicken pieces in reserved bacon drippings, about 15 minutes.
• Drain off fat.
• Remove garlic and bay leaf from marinade.
• Pour marinade over chicken in skillet.
• Add drained tomatoes, carrot and wine.
• Cover and cook over low heat 35- 40 minutes or until chicken is tender.
• Remove chicken.
• Stir bacon into sauce; season with salt and pepper.
• Spoon over chicken.