POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g
POLLO CIUDAD WITH PICKLED TOMATO SALSA
One of the most popular dishes at Border Grill, Mary Sue and Susan's favorite pollo dish puts a spiced-up spin on grilled chicken with a flavorful cilantro sauce and a tangy pickled tomato salsa.
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
- Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add jalapenos and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro stems and return to a boil. Remove from heat. Puree in a blender, pass through a wire mesh strainer, and return to heat.
- Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
- Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all. Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa. Serve immediately.
- In a large bowl, toss tomatoes with scallions and serrano chiles.
- In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. Makes 2 cups.
POLLO ASADO RECIPE (MEXICAN ROAST CHICKEN)
This pollo asado recipe is the ultimate roast chicken with bone-in chicken marinated in citrus and spices then roasted for big flavor. So tender and juicy.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 14
Steps:
- Marinate the Chicken. Mix together 1/2 cup olive oil, orange juice, lime juice, vinegar, garlic, sazon, achiote, paprika, oregano, cumin, red pepper flakes and a bit of salt and pepper. Add the chicken to a large platter or dish and pour in the marinade. Alternatively, you can use a large sealable bag. Refrigerate and marinate the chicken for at least 1 hour. 3 hours is best.
- Grill the Chicken. Remove the chicken from the marinade and reserve the marinade. Heat your grill to medium heat and lightly oil the grates. Sprinkle the chicken with extra sazon and achiote powder. Grill the chicken pieces 5 minutes per side.
- Roast the Chicken. Heat oven to 450 degrees F. Set the grilled chicken into a baking dish or cast iron pan and roast the chicken for 20 minutes, or until the chicken cooks through, turning half way through and basting often with the reserved marinade. The chicken should measure 165 degrees F. internally when checked with a meat thermometer.
- Garnish and serve!
Nutrition Facts : Calories 449 kcal, Carbohydrate 3 g, Protein 24 g, Fat 38 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 96 mg, Sodium 218 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)
I love salsa verde, so this is one of the ways that I like to prepare chicken. This dish serves up great with Spanish rice, and a green salad.
Provided by Berts Kitchen Witch
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the chicken with salt and black pepper to taste.
- Dredge both sides of chicken through the flour, shaking off excess.
- Melt the butter over med heat in a large heavy bottomed pot.
- Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
- Remove chicken from the pot and keep warm.
- Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
- Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
- Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
- Continue to cook until chicken is cooked through and tender (about 15 minutes).
- Taste the sauce and add more salt and pepper if desired.
- Place chicken on a serving platter and spoon sauce over each piece.
- Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.
POLLO EN SALSA DE MANI
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
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
POLLO EN SALSA
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
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
ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
POLLO IN SALSA
Yield serves 6 to 8. serving size: 1 piece of chicken (preferably 1/4 breast).
Number Of Ingredients 13
Steps:
- Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge in flour.
- Heat the oil in a large skillet. Add the chicken and brown on all sides.
- Remove the chicken onto paper towels.
- Return the skillet to the heat and brown the onion and garlic in any remaining oil. Add the chili powder, remaining salt and pepper, the bay leaves, and cumin.
- Mash the tomatoes and cinnamon and add to the skillet. Add the 2 cups boiling water and simmer for 20 minutes.
- Return the chicken to the skillet and cook until tender, turning occasionally, about 30 minutes. Add more water if necessary to reach the cook's desired thickness. Remove bay leaves.
More about "pollo in salsa recipes"
POLLO EN SALSA - COOK2EATWELL - RECIPES
From cook2eatwell.com
5/5 (8)Total Time 45 minsCategory Main CourseCalories 663 per serving
- Remove any fat from the boneless, skinless chicken thighs. Season the chicken on both sides with the salt and pepper.
- Flip the chicken using a spatula and cook for another 5 minutes. It’s possible the chicken will stick a little and some chicken bits will remain on the bottom of the pan. Those little bits will flavor the sauce.
EL POLLO LOCO AVOCADO SALSA (COPYCAT) - DINNER, THEN …
From dinnerthendessert.com
5/5 (5)Total Time 5 minsCategory Dip, SalsaCalories 85 per serving
TORTILLAS 'CON POLLO' WITH SALSA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 8Energy 548 CaloriesCarbohydrate 48 gFat 27 g
10 BEST MEXICAN CHICKEN POLLO RECIPES - YUMMLY
From yummly.com
CHILATE DE POLLO (CHICKEN IN SALSA) - LA PIñA EN LA COCINA
From pinaenlacocina.com
Cuisine MexicanCategory Chicken, Main CourseServings 4Estimated Reading Time 4 mins
- Combine the oregano, cumin seeds and chile piquin to a mortar and crush with pestle. It will be slightly coarse, set aside.
- To a large pot, add the guajillos, chile de arbol, tomatoes and tomatillos. Cover with water and bring to a rapid boil. Reduce heat to simmer and cook for 10 minutes. Let cool for 15 minutes. Drain all but 1 cup of the liquid. Transfer to the blender. Season, to taste, with salt and pepper. Blend on high until smooth. Set aside.
- At the same time, in another pot, add the chicken, whole section of onion, whole cloves of garlic, bay leaves, 1 teaspoon of peppercorns, 10 cups of water and salt to taste. Bring up to a boil, skimming the foam off the top as needed. Reduce to a simmer, cover partially and cook for 40 minutes.
- Remove chicken from the pot and set aside. Strain out the solids from the broth and reserve all of the chicken broth.
EL POLLO LOCO AVOCADO SALSA RECIPE - RECIPES.NET
From recipes.net
1/5 Category Dip, Sauce & CondimentCuisine MexicanTotal Time 5 mins
SPANISH CHICKEN IN WHITE WINE AND GARLIC SAUCE (POLLO EN ...
From spanishsabores.com
5/5 (3)Total Time 30 minsCategory MainCalories 282 per serving
- Smash each garlic clove with the back of a knife (you wan't them to be bruised but not fully out of the skin)
GRILLED POLLO TAPATIO WITH REFRIED BEANS AND SALSA RICE
From howtobbqright.com
5/5 (5)Estimated Reading Time 1 min
- Season chicken breast filets with Grande Gringo and grill on each side for 3-4 minutes until 165 internal.
POLLO AL PASTOR WITH CHARRED TOMATO SALSA RECIPE - FOOD & WINE
From foodandwine.com
Category ChickenTotal Time 9 hrs 45 mins
- Combine orange juice, lime juice, 1 1/2 tablespoons salt, oregano, black pepper, cumin, and garlic in a blender, and process on high speed until smooth, about 30 seconds. Place chicken in a gallon-size ziplock plastic bag, and pour marinade over chicken. Seal and refrigerate, turning occasionally, 8 to 12 hours.
- Combine red onion slices and 1 cup hot water in a medium bowl; stir 30 seconds. Drain and rinse onions in a strainer with cold running water. Return onions to bowl, and stir in vinegar, 1/2 cup cold water, sugar, and salt until well combined. Set aside.
- Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals. Grill, turning occasionally, until charred and just tender, about 10 minutes. Remove and discard charred peels from garlic cloves and outer layer from onion. Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses. Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, 3 to 5 pulses.
POLLO CIUDAD WITH CILANTRO SAUCE AND SALSA RECIPE ...
From recipes.net
- Make the pickled tomato salsa: Bring a medium pot of water to boil and set an ice bath nearby. Remove the cores from the tomatoes and score an “X” on the undersides. Blanch for 15 seconds in the boiling water, then immediately transfer to the ice bath to stop the cooking. Peel the skins with a paring knife, then seed and chop the tomatoes.
- In a medium saucepan, bring the vinegar to a boil. Add the sugar and salt and cook until dissolved, about 1 minute. Remove the pan from the heat and set aside.
- Heat the olive oil in a separate medium saucepan over medium heat until just smoking. Add the ginger, garlic, mustard seeds, cayenne, cumin, turmeric, and peppercorns and cook, stirring constantly with a wooden spoon, until fragrant, about 2 minutes.
POLLO EN SALSA - CHICKEN IN TOMATO SAUCE - COSTA RICA
From costarica.com
Servings 4Estimated Reading Time 3 minsCategory Main Dishes
EL POLLO LOCO SALSA - TOP SECRET RECIPES
From topsecretrecipes.com
4.2/5 (4)Total Time 10 minsCategory DipCalories 6 per serving
EMPANADAS DE POLLO CON SALSA VERDE - KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (2)Total Time 1 hr 30 minsServings 12Calories 180 per serving
POLLO SALSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
4.2/5 Calories 6 per servingTotal Time 10 mins
EL POLLO LOCO AVOCADO SALSA - TOP SECRET RECIPES
From topsecretrecipes.com
5/5 (13)Total Time 10 minsCategory DipCalories 30 per serving
EL POLLO LOCO SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
POLLO LOCO CILANTRO SAUCE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
POLLO DE SALSA RECIPES
From tfrecipes.com
ABOUT POLLO SALSA
From pollosalsa.com
10 BEST MEXICAN CHICKEN POLLO RECIPES | YUMMLY
From yummly.com
POLLO SALSA RECIPE
From crecipe.com
POLLO REGIO SALSA RECIPES
From tfrecipes.com
POLLO EN SALSA RECIPES
From tfrecipes.com
JUAN POLLO HOT SALSA RECIPE
From crecipe.com
POLLO EN SALSA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
POLLO TAPATIO RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EL POLLO LOCO HOUSE SALSA | KRISSID33 | COPY ME THAT
From copymethat.com
POLLO EN SALSA ALFREDO RECIPES
From tfrecipes.com
EL POLLO LOCO GREEN SALSA RECIPE | DEPORECIPE.CO
From deporecipe.co
QUICK AND DELICIOUS EL POLLO LOCO GREEN SALSA RECIPE IN 4 ...
From justmexicanfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love