Pollo Al Tequila Recipes

POLLO A LA CREMA

Steps:

• Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
• Add cream, mushrooms, paprika & chicken base.
• Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
• Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
• Serve hot with warmed flour tortillas and Spanish Rice.

POLLO CREMA - AZTECA'S POLLO A LA CREMA

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

POLLO AL TEQUILA

Steps:

• Place the tequila in a large, glass dish. Add the lime and orange juice, chili powder, jalapeno, garlic and salt and pepper and mix well.
• Place the chicken in the tequila mixture and stir to combine. Cover and place in the fridge for 4-6 hours to marinate.
• Heat a non-stick griddle pan over a high heat. Remove the chicken from the marinade and cook for 5-6 mins on each side or until cooked through.
• Divide the chicken mixture between four serving plates and scatter over the chopped herbs. Serve with salad.