Pollo De Salsa Recipes

POLLO EN SALSA

Pollo en Salsa image

Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!

Provided by Keri

Time 6h40m

Yield 4

Number Of Ingredients 9

Ingredients

3 (5 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can petite diced tomatoes in juice
½ (24 ounce) jar chipotle salsa
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
salt to taste
4 cups steamed white rice
½ cup shredded Mexican-style cheese blend
1 medium avocado, sliced

Steps:

Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
Turn slow cooker off. Stir in sour cream and season with salt.
Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g

POLLO EN SALSA DE MANI

Pollo En Salsa De Mani image

Make and share this Pollo En Salsa De Mani recipe from Food.com.

Provided by Thymestudio

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 skinless chicken breasts
4 large tomatoes
1 cup peanut butter
1 medium onion, finely chopped
1 sweet red pepper, cut in
4 garlic cloves, chopped
2 tablespoons tomato paste
1 tablespoon fresh coriander

Steps:

Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.

Nutrition Facts : Calories 564.6, Fat 28.1, SaturatedFat 5.9, Cholesterol 151, Sodium 521.4, Carbohydrate 17.7, Fiber 5, Sugar 9.4, Protein 62.7

ROLLITOS DE POLLO EN SALSA DE GUAJILLO (CHICKEN ROLLS IN GUAJILLO PEPPER SAUCE)

Rollitos de Pollo en Salsa de Guajillo (Chicken Rolls in Guajillo Pepper Sauce) image

Chicken breasts are pounded flat, then rolled up with ham and a mushroom-cilantro stuffing, and roasted. The orange-guajillo sauce really sets this dish off!

Provided by Rosa Isel

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

¼ onion
1 clove garlic
2 teaspoons vegetable oil
4 cloves garlic, minced
1 (16 ounce) can sliced mushrooms, drained
2 teaspoons minced fresh cilantro
6 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
8 ounces thinly sliced ham
2 teaspoons vegetable oil
2 cups water
5 guajillo chile peppers, stemmed and seeded
1 pound tomatoes, seeded and chopped
2 teaspoons vegetable oil
½ cup orange juice
½ teaspoon dried oregano
Salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. Remove once golden.
Meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about a minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160 degrees F (70 degrees C), 15 to 20 minutes.
While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano, and salt to taste. Return to a boil, then reduce heat to medium, and simmer for 5 minutes.
To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14 g, Cholesterol 80.7 mg, Fat 8.5 g, Fiber 3.6 g, Protein 32.7 g, SaturatedFat 1.7 g, Sodium 398.3 mg, Sugar 7.6 g

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