POLLO CON CHIPOTLE Y MAYONESA
Recipe from a local source: "Chipotle Chicken was adapted from a tiny village cook in Oaxaca, Mexico. The wet rub can be used equally well on thick fish steaks or large whole fish, such as snapper." This recipe reminded me of another one on the food.com- Recipe #29448 posted by Mirj. I "borrowed" the breadcrumb coating idea and it worked well. Looking for an almond meal recipe?: Recipe #409064
Provided by COOKGIRl
Categories Poultry
Time 4h45m
Yield 6 thighs
Number Of Ingredients 13
Steps:
- *Note: Add more jalapeños to taste. I reduced the amount significantly from the original recipe adding about 2 tablespoons total of fresh jalapeño and serrano chili peppers.
- Wet Rub: In a blender, combine the chipotles with adobo sauce, white onion, jalapeño, cilantro and lime juice. Add a pinch of salt. Blend until smooth.
- Transfer to a large glass mixing bowl. Fold in 3/4 cup of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
- Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
- Heat the oven to 350 degrees.
- Place the almond meal/breadcrumbs on a large plate. Stir in the lime zest then coat the chicken pieces on each side. Transfer the chicken to an oiled (olive oil) roasting pan or large pie dish. {{Important}}: *Discard* the chipotle-mayonnaise mixture and breadcrumbs.
- Bake until the chicken is no longer pink, the juices run clear and the breadcrumbs are nicely brown, about 45 minutes. Note: if the breadcrumbs look like they might start to burn, you can cover the pie pan with aluminum foil.
- Let the chicken rest in the pan 5 to 10 minutes before serving. Serve with wedges of lime and garnish of fresh cilantro.
- Serving suggestion: The chicken thighs were transferred to a platter of converted rice (not instant) and served along with plain black beans and Recipe #370963 spooned over a bed of baby spinach.
Nutrition Facts : Calories 311.1, Fat 23.2, SaturatedFat 2.7, Cholesterol 41.7, Sodium 245.6, Carbohydrate 15.5, Fiber 3.5, Sugar 3.7, Protein 13.6
POLLO CON SALSA CHIPOTLE (CHICKEN WITH CHIPOTLE SAUCE)
Chipotle chilies give this simple to prepare chicken dish a wonderful rich smoky flavour. It may be necessary to increase the number of Chipotles to intensify the flavour of the dish.
Provided by English_Rose
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
- Pour the liquid into the blender and process on high until smooth.
- Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
- Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
- Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
- Serve the chicken with soured cream, Mexican rice and frijoles de olla.
Nutrition Facts : Calories 223.6, Fat 6.7, SaturatedFat 1.1, Cholesterol 69.5, Sodium 132.4, Carbohydrate 10.8, Fiber 1.4, Sugar 5.3, Protein 29.5
POLLO CHIPOTLE
This is my version of a dish I loved from Cafe Mexico in Victoria, BC. Use more peppers if you like. Quantities are approximate, play with them as you like. If you can't grill go skewerless and just throw everything in a roasting pan (mushrooms and onions in the bottom). Cook in a 450F oven stirring every 5 minutes until meat is done and veggies are tender (about 20 - 30 minutes).
Provided by sassyschu
Categories Chicken Breast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
- Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
- Grill skewers and baste with remaining marinade.
- Make cream sauce by combining all ingredients and chilling until ready to use.
- Serve skewers over rice, with a sprinkling of cheese and cream sauce.
Nutrition Facts : Calories 1203.8, Fat 83.5, SaturatedFat 31.7, Cholesterol 256.9, Sodium 1056.2, Carbohydrate 33.1, Fiber 5.6, Sugar 15.4, Protein 82.5
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