Mexican Chicken With Prunes And Bananas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BRAISED CHICKEN WITH PRUNE SAUCE



Braised Chicken with Prune Sauce image

I recieved this recipe from a 60-year-old Russian woman while on student exchange in Moscow. Unlike most Russian dishes, this dish is relatively easy to prepare, but it is very elegant. I reccomend it with borscht and meat dumplings.

Provided by Paul B.

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts
salt
black pepper
4 tablespoons butter
2 tablespoons vegetable oil (Olive oil works good, too)
1 carrot, scraped and cut into 1/2 inch wide rounds
1 stalk celery, coarsely chopped
1 cup onion, finely chopped
1 sprig parsley
1 bay leaf
1 cup chicken broth
water
1/2 lb pitted prune
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon flour

Steps:

  • Pat chicken thouroughly dry with paper towel and sprinkle sides with salt and pepper In a 10 to 12-inch skillet melt two tablespoons of butter and two tablespoons of oil over high heat.
  • Add chicken skin-side down and reduce heat to moderate.
  • Fry until sides are golden brown.
  • (Don't worry if the inside is pink, we will be cooking the chicken more later) Transfer the chicken to a plate.
  • Add the celery, carrot, and onion to the fat remaining in pan, stirring occasionally, and cook until the vegetables are soft but NOT brown.
  • Return the chicken to the pan and lay the parsley and bay leaf on top.
  • Pour in 1/2 cup of chicken broth.
  • Bring to a boil over high heat.
  • Lower the heat and simmer for thirty minutes, basting it from time to time with the juices in the pan Meanwhile, in a saucepan, combine 1 1/2 cups of water, the 1 1/2 cups of prunes, the lemon juice, and the sugar.
  • Place on high heat.
  • Bring prunes to a boil and simmer for 30 minutes or until prunes are tender.
  • Preheat the oven to 250 degrees F.
  • Remove the chicken from the skillet and arrange attractively on an ovenproof platter.
  • Scatter the cooked prunes over the top.
  • Cover the platter loosely with foil and put it into the oven.
  • Press hard on the vegetables with a spoonback releasing the juices.
  • Discard vegetables.
  • Set juices aside.
  • Melt two tablespoons of butter in the skillet and add the flour.
  • Cook on high heat until flour is golden brown.
  • Pour in the 1/2 cup of reserved prune juice and the 1/2 cup of reserved pan juices (if there is less then 1/2 cup, make up for it by augmenting it with the chicken broth) Boil until sauce is smooth and thickened.
  • Serve at once.

Nutrition Facts : Calories 602, Fat 32.4, SaturatedFat 12.2, Cholesterol 123.3, Sodium 385, Carbohydrate 47.3, Fiber 5.3, Sugar 27.6, Protein 33.6

CHICKEN MARBELLA, UPDATED



Chicken Marbella, Updated image

Provided by Ina Garten

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 12

1/2 cup good olive oil
1/2 cup good red wine vinegar
1 1/2 cups large pitted prunes, such as Sunsweet
1 cup large green olives, pitted, such as Cerignola
1/2 cup capers, including the juices (3 1/2 ounces)
6 bay leaves
1 1/2 heads of garlic, cloves separated, peeled, and minced
1/4 cup dried oregano
Kosher salt and freshly ground black pepper
2 (4-pound) chickens, backs removed and cut in 8 pieces
1/2 cup light brown sugar, lightly packed
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, 2 tablespoons salt, and 2 teaspoons pepper in a large bowl. Add the chicken to the marinade. (You can also place the chicken and marinade in a 2-gallon plastic storage bag and squeeze out the air to make sure the chicken is fully covered with the marinade.) Refrigerate overnight, turning occasionally to be sure the marinade is getting into all of the chicken pieces.
  • Preheat the oven to 350 degrees F.
  • Place the chicken, skin side up, along with the marinade in one layer in a large (15-by-18-inch) roasting pan, sprinkle with the brown sugar, 2 teaspoons salt, and 1 teaspoon pepper, and pour the wine around (not over!) the chicken. Roast for 45 to 55 minutes, until the internal temperature of the chicken is 145 degrees F. Remove the pan from the oven, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Discard the bay leaves. Transfer the chicken, prunes, and olives to a serving platter, sprinkle with salt, and serve hot with the pan juices.

More about "mexican chicken with prunes and bananas recipes"

SWEET AND SMOKY MEXICAN INSPIRED CHICKEN - OTTOLENGHI
Add the chicken legs and chocolate, and mix to coat. Put both types of potato in a separate large bowl with the onions, the remaining oil, half a teaspoon of salt and a good grind of pepper. Mix …
From ottolenghi.co.uk


CHICKEN TACOS WITH PRUNE-SPIKED SALSA - CALIFORNIA …
Chile powder and cumin add a savory warmth to the baked chicken breasts. In contrast, California prunes add sweetness to an easy, fresh salsa. The combination of spiced chicken, sweet prunes, fresh tomatoes and cilantro, …
From californiaprunes.org


MEXICAN CHICKEN WITH PRUNES AND BANANAS RECIPES
Mexican Chicken With Prunes And Bananas Recipes containing ingredients bananas, butter, carrots, chicken breasts, chicken stock, cloves, dry white wine, flour,
From recipebridge.com


OVEN-BAKED MEXICAN CHICKEN BREAST - ONE HAPPY …
Prepare Chicken Breasts: Trim any fat from the chicken breasts, place each breast on top of a sheet of plastic wrap, and then place another sheet of plastic wrap over the breast 1 (see Notes section). Flatten the chicken breasts to an …
From onehappyhousewife.com


CHICKEN WITH BANANA CURRY SAUCE - FOOD & WINE
Nov 20, 2015 Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over …
From foodandwine.com


RECIPE: MEXICAN CHICKEN WITH PRUNES AND BANANAS
Recipe Mexican Chicken With Prunes and Bananas: 3/4 cup flour 2 teaspoons salt 1 teaspoon white pepper 1 teaspoon paprika 3 lbs boneless chicken breasts 2 tablespoons butter 4 …
From cooktime24.com


MEXICAN CHICKEN SKILLET RECIPE WITH ANCHO CHILES
Oct 12, 2021 The truth is that this one pot chicken recipe contains limited ingredients. And they all come together in a rich and satisfying dish that is very simple to make. Perfect for a Sunday supper or a weeknight dinner, or even if …
From thisishowicook.com


CHICKEN MARBELLA (UPDATED SILVER PALATE RECIPE) - BOWL …
Apr 19, 2022 Ingredients in Chicken Marbella. Chicken Thighs – bone-in, skin-on.Other cuts of chicken are fine – see recipe notes for more on this. Garlic Cloves – smashed and peeled. Dried oregano – or fresh. Red Wine Vinegar – …
From bowlofdelicious.com


CHICKEN MARBELLA RECIPE
Sep 15, 2023 Amazing Combination of Flavors!The sweetness of the brown sugar and prunes was a great combination with the briny capers and red wine vinegar.What I love most about this recipe is it’s so different than what I …
From allrecipes.com


141595 MEXICAN CHICKEN WITH PRUNES AND BANANAS RECIPES
chicken breast fillet (4 fillets), olive oil, water, chicken stock, tomato sauce, potato, peeled & chopped, onion, diced, frozen corn, carrot, sliced, stalk celery ...
From recipeofhealth.com


CHICKEN WITH PRUNES AND BANANAS - UKRAINIANCLASSICKITCHEN.CA
1 cup chicken stock, boiling 3/4 cup dry white wine 18 pitted prunes 3 firm bananas, peeled, split lengthwise and cut in half Place flour seasoned with salt, white pepper and paprika in a plastic …
From ukrainianclassickitchen.ca


MEXICAN CHICKEN WITH PRUNES AND BANANAS – RECIPE WISE
Mexican Chicken With Prunes and Bananas – Recipe Wise ... Rating
From recipewise.net


30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
Jun 9, 2022 21. Crockpot Chicken Taco Chili Recipe. Chicken chili is just as decadent and dreamy as regular chili, but it’s a little leaner and has a different texture. Instead of using …
From insanelygoodrecipes.com


CHICKEN MARBELLA RECIPE - THE MEDITERRANEAN DISH
Oct 11, 2022 Remove from the oven: The chicken is ready when its internal temperature reaches 165°F or the juices run clear and the skin has turned a golden brown. Transfer the chicken marbella to a serving platter and top with …
From themediterraneandish.com


CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
Oct 6, 2020 Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute.
From patijinich.com


CHEF JOHN'S CHICKEN MARBELLA - ALLRECIPES
Oct 15, 2023 I'm going to show you my version of Chicken Marbella, the Silver Palate's famous late '70s dish of chicken with prunes and olives. This may sound like a weird combination, but it is no doubt one of the most delicious …
From allrecipes.com


RECIPE FOR CHICKEN WITH PRUNES - DIANE KOCHILAS
Add the chicken to the pan, spooning the sauce over it to cover. Place the lid on the pot and simmer over low heat for about 40 minutes or until the chicken is tender. This tastes even better if the chicken is cooked several hours in …
From dianekochilas.com


MEXICAN CHICKEN WITH PRUNES AND BANANAS RECIPES
Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. …
From tfrecipes.com


Related Search