Grilled Chicken With Cactus Recipes
POLLO CON NOPALES (CHICKEN AND CACTUS)
Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.
Provided by Chef Kiki
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 2
Number Of Ingredients 4
Steps:
- Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
- Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
- Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g
GRILLED CHICKEN WITH CACTUS
Number Of Ingredients 9
Steps:
- 1. Prepare the tomato sauce. Reserve in the pan off heat. Cut the cactus strips into 1/2-inch pieces. Rinse well. 2. In a medium skillet, heat 1 tablespoon of the olive oil and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the garlic, reserved cactus and 1/4 teaspoon of the salt. Cook, stirring, 2 minutes. Reserve off heat. 3. Brush the chicken with the remaining olive oil and season with the remaining salt and pepper. Heat a stove top grill pan over medium-high heat and cook the chicken about 4 to 5 minutes per side or until well marked from the grill, firm to the touch, and no longer pink inside at the thickest part. 4. To serve, reheat the tomato sauce and cactus. Divide the cactus evenly among 4 serving plates and place 1 chicken breast on top of each serving. Spoon some of the heated tomato sauce over each chicken breast. Sprinkle with cheese. Serve hot. Pass remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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