Pollo Jalisco Chicken Food

POLLO CON CREMA (MEXICAN CREAMY CHICKEN)

Steps:

• Generously season the chicken breast with with salt, cumin, chili powder and pepper.
• Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
• On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
• Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
• Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
• Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
• Add garlic and sauté until fragrant.
• Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
• Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
• Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
• Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
• Garnish with parsley and chili flakes and serve warm.

BIRRIA DE POLLO (CHICKEN BIRRIA)

Steps:

• Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
• Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
• Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
• Meanwhile, chop remaining onion quarter. Set aside.
• Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

Steps:

• Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
• Preheat oven to 375 degrees F.
• Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
• Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.