Pollo In Salsa Recipes

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POLLO ASADO



Pollo Asado image

Super easy and super good.

Provided by Jenny Egelhoff

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h20m

Yield 4

Number Of Ingredients 10

½ cup chopped onion
¼ cup olive oil
¼ cup lime juice
2 teaspoons white vinegar
2 teaspoons ground cumin
2 cloves garlic, smashed
2 small dried red peppers
1 teaspoon sea salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

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



Pollo Ciudad with Pickled Tomato Salsa image

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

4 large, boneless chicken thighs or leg and thighs, with skin
Salt and freshly ground black pepper, to taste
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
2 tablespoons unsalted butter
3 shallots, diced
3 large mushrooms, thinly sliced
1 to 2 jalapenos, chopped with seeds
1 tablespoon ground cumin
1 cup chicken stock
3/4 cup half-and-half or heavy cream
1/2 bunch cilantro, stems and leaves separated
2 egg yolks
1 1/2 tablespoons brown sugar
2 tablespoons red wine vinegar
3 cups cooked rice, for serving
4 grilled scallions, for serving
Pickled Tomato Salsa, recipe follows, for serving
1 pound tomatoes, diced
1/2 bunch scallions, white and green parts, thinly sliced
2 to 3 serrano chiles, with seeds, thinly sliced in rounds
1/2 cup white vinegar
2 1/2 tablespoons brown sugar
2 teaspoons salt
4 teaspoons freshly grated ginger
1 tablespoon minced garlic
2 teaspoons yellow mustard seeds
2 teaspoons cracked black peppercorns
2 teaspoons ground cumin
1 teaspoon cayenne
1/2 teaspoon turmeric
1/2 cup extra-virgin olive oil

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)



Pollo Asado Recipe (Mexican Roast Chicken) image

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

2.5 pounds chicken parts (bone-in, skin on - use a whole cut up chicken or your favorite parts, like leg thigh quarters, breasts, etc)
1/2 cup olive oil (+ more as needed)
Juice from 1 large orange
Juice from 1 large lime
2 tablespoons vinegar
6 cloves garlic (minced)
1 tablespoon sazon (+ more for sprinkling)
1 tablespoon achiote powder (+ more for sprinkling)
1 tablespoon paprika (or use cayenne for more heat)
1 tablespoon Mexican oregano
1 teaspoon cumin
1 teaspoon red pepper flakes
Salt and pepper to taste
FOR GARNISH: Fresh chopped cilantro (lime wedges, chili flakes)

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)



Pollo Con Salsa Verde (Chicken With Green Sauce) image

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

4 chicken breast fillets
1 cup flour
4 tablespoons butter
2 2/3 cups salsa verde (mild green salsa)
1 cup chicken broth
3 garlic cloves (minced fine)
3 tablespoons cilantro (minced fine)
1 fresh jalapeno (seeded and minced)
1/2 teaspoon ground cumin
1 cup sour cream
3 -5 green onions (green part chopped)

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



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

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

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

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

ARROZ CON POLLO WITH SALSA VERDE



Arroz con Pollo with Salsa Verde image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 21

1 (3-pound) whole chicken, cut into 10 serving pieces
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 teaspoons ground cumin
1 1/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks
1 Spanish onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15-ounce) can diced tomatoes with liquid
3 cups low-sodium chicken broth, warm
1 cup pimento stuffed green olives
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almonds, toasted
1/2 cup olive oil
1 lime, juiced

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



Pollo in Salsa image

Yield serves 6 to 8. serving size: 1 piece of chicken (preferably 1/4 breast).

Number Of Ingredients 13

1 frying chicken, cut up
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 medium onion, chopped
2 garlic cloves, chopped
1/8 to 1/2 teaspoon chili powder
2 bay leaves
1/2 teaspoon ground cumin
One 28-ounce can whole tomatoes
2 cups boiling water
1 cinnamon stick

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.

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From deporecipe.co


QUICK AND DELICIOUS EL POLLO LOCO GREEN SALSA RECIPE IN 4 ...
2022-01-31 El Pollo Loco makes delicious foods that are hard to resist, which is why I have written a El Pollo Loco Green Salsa recipe perfect for beginners. This recipe is great for introductory cooks that love authentic Mexican food. Although the restaurant is primarily Tex-Mex, the sauce is still delicious and comes with a kick! ... <a title="Quick And Delicious El Pollo …
From justmexicanfood.com


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