Cremoso Pollo En Salsa Verde Recipes

POLLO A LA CREMA (CREAMED CHICKEN)

Steps:

• Heat one tablespoon butter to medium-high heat in a large cast-iron skillet or dutch oven.
• Add the chicken and cook for 5-10 minutes, until no longer pink.
• Transfer the chicken to a strainer to drain excess liquid. Return skillet to stove.
• Melt two tablespoons of butter in the skillet. Add the bell pepper, onion, mushrooms, and garlic and sauté five minutes, stirring often, until onions are semi-translucent and the veggies are slightly tender.
• Transfer the veggies to the strainer with the chicken. Return skillet to stove and reduce heat to medium.
• To make the roux, melt two tablespoons of butter in the skillet. Whisk in the flour one tablespoon at a time and continue whisking for two minutes or until the roux is lightly browned and begins to emit a toasted fragrance.
• Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.
• Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes stirring frequently to avoid burning. Serve warm.

CHICKEN IN GREEN SALSA TAMALES

Steps:

• Cook the tomatoes, peppers, and garlic in a pot with water. Until they are cooked and tender.
• Place the tomatoes, peppers,
• and garlic in the blender and puree until smooth.
• Season with salt.
• In a large bowl beat the lard until it changes to lighter color. This can be done with the help of your mixer or by hand. Add slowly the corn masa harina, baking powder, and chicken broth. Mix well and taste to season with salt. Beat until all ingredients are well combined and the dough is light and spongy.
• Remove the husks from their package and place the husks to soak in a warm bath of water for 40 minutes. This could be done in a large pot or in your kitchen sink. This step will help to soften the husks and easily be pliable while wrapping the corn dough.
• Remove the husks from their warm bath, dry with the cloth or paper towels.
• Place the corn husk on your work surface with the wide end facing towards you. Place about 2-3 tablespoons of dough in the center but closer to the bottom of the corn husk spreading evenly. Top with 2 tablespoons of the chicken-green sauce filling in the center of the husk. Fold one side of the husk to the center and fold the other side to the center, too. Fold the bottom towards the center. Repeat process with remaining husks and filling.
• Line the tamales on a tray while you are finishing up with the rest of the assembly process. Getting your pot ready for steaming. Add 3 cups of hot water to the pot and place the steamer rack. Place a layer of corn husk on the steamer rack. (Note: you do not need to buy a tamal steamer pot if you don't have it already. Just improvise with what you already have).
• Place the tamales in a standing position.
• Cover with a layer of the corn husks and a dish towel and the pot lid. Steam for about 60 minutes in a medium heat or after taking one tamal and checking if the husk easily separates from the dough. Check during the steaming time in case the steamer need more water. Be careful while removing the lid. Serve while still hot. When done wait for 10 minutes the dough will firm up after that.
• To reheat a tamal I use the convenience of the microwave. It just needs 1 minute in high per tamal. You can also steam it again to warm it up and the other option is to place it on a hot griddle turning 2 or 3 times until warm.