CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)
This Mexican stew is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It's traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili. The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.
Provided by Member 610488
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
- Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
- Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
- Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
- Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
- While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
- Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
- Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
- Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
- If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
- If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
- Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
- Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
- To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.
Nutrition Facts : Calories 694.2, Fat 34, SaturatedFat 7.7, Cholesterol 138.1, Sodium 793.4, Carbohydrate 58, Fiber 11.3, Sugar 10.9, Protein 40.3
CHICKEN IN RED SESAME SEED SAUCE: PIPIAN ROJO DEL NORTE
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Stem and seed the chiles, reserving 1 tablespoon of the seeds, or more to taste.
- Toast the chiles in a large cast iron skillet over high heat. Transfer the chiles to a bowl, cover with hot tap water, and soak for 20 minutes. Drain.
- Meanwhile, toast the chile seeds in the skillet. In a clean coffee or spice grinder, finely grind the chile seeds, sesame seeds, peppercorns, cloves, and cinnamon.
- In a blender, combine the chiles, ground spices, 1/2 cup chicken broth, and garlic and blend.
- Heat the lard in a saucepan over medium-high heat. Pour in the blended sauce and cook, stirring and scraping the bottom, until somewhat reduced, about 10 minutes. Add the remaining 3 cups chicken broth, bring to a boil, lower the heat and simmer until thickened, about 20 minutes more. Season with salt and pepper. (The sauce may be prepared up to 3 days ahead and stored in the refrigerator.)
- Preheat a grill or grill pan. Lightly brush the chicken with oil and season with salt and pepper. Grill the chicken, turning to make cross-hatched marks, until just cooked through, about 12 minutes. Transfer the chicken to a platter and let rest for 5 minutes.
- Slice the chicken and transfer to a platter.
- Reheat the sauce and stir in the avocado leaf. Ladle the sauce over the chicken, sprinkle with sesame seeds, and garnish with herb leaves. Serve with corn tortillas.
- Serving Suggestion: Warm corn tortillas.
RED POZOLE WITH CHICKEN (POZOLE ROJO CON POLLO) RECIPE - (5/5)
Provided by á-49169
Number Of Ingredients 25
Steps:
- Make the chile sauce: Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin. Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes. While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion. Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Purée, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the purée (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tablespoon. salt. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes. Make the pozole: Add the chicken, chicken broth, oregano, and 1 tablespoon salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes. Make Ahead Tips: The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.
POLLO EN VINO ROJO - CHICKEN IN RED WINE
This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook.
Provided by Cookin Kit
Categories Chicken
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken pieces in plastic bag in deep bowl.
- Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
- Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
- In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
- Crumble bacon and set aside.
- Drain chicken reserving marinade.
- Brown chicken pieces in reserved bacon drippings, about 15 minutes.
- Drain off fat.
- Remove garlic and bay leaf from marinade.
- Pour marinade over chicken in skillet.
- Add drained tomatoes, carrot and wine.
- Cover and cook over low heat 35- 40 minutes or until chicken is tender.
- Remove chicken.
- Stir bacon into sauce; season with salt and pepper.
- Spoon over chicken.
CHICKEN ROJO
The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish.From Linda Symonds,newsletter... http://www.cook-mexican.com/
Provided by hardcase
Categories Chicken Breast
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to broil.
- Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth - add chile powder, cumin, oregano, garlic and cocoa and bring to a boil.
- While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions.
- Drizzle 2 tablespoons of oil over them. Place under broiler and remove when tomato skins become very wrinkled and shriveled - about 3 to 5 minutes.
- When the tomatoes are ready, remove from broiler and let cool for 1 minute. Peel the skin off of each tomato roughly chop them and the onions.
- Add chopped tomato and onion to the chicken and sauce. Continue to simmer the sauce until the chicken is cooked through.
- If the liquid cooks off to fast, add water as needed to maintain a sauce with the chicken.
- Serve with steamed rice.
Nutrition Facts : Calories 480.7, Fat 29.3, SaturatedFat 6.2, Cholesterol 92.8, Sodium 648.2, Carbohydrate 18.9, Fiber 5.8, Sugar 11, Protein 37.4
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