Chicken Roja Pronounced Roeha Recipes

ANNE'S CHICKEN CHILAQUILES ROJAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
• Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
• Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
• Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
• Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
• Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

SALSA ROJA CHICKEN

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
• Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
• Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
• Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
• Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

CHICKEN ROJA (PRONOUNCED ROEHA)

Steps:

• Boil chicken breasts until done, cool, and shred.
• Preheat oven to 350 degrees.
• Mix the soup, sour cream, and Ro-tel tomatoes together.
• Tear tortillas in fourths.
• Butter casserole dish (9X12) Pour a small amount of soup mixture in bottom of dish.
• Cover bottom of dish with half of the torn tortillas.
• Then layer chicken, soup mixture, and cheese.
• Repeat starting with remainder of tortillas and ending with the cheese.
• Bake at 350 degrees for approximately 30 minutes (or until cheese is completely melted.).

CATFISH COURTBOUILLON

Steps:

• In cast iron skillet, stir together the oil and flour until smooth.
• This is called roux.
• Cook roux over medium heat; stirring constantly until mixture turns a dark brown.
• Be careful, because unstirred roux will burn easily.
• When roux is ready, remove from heat and set aside.
• Using a large pot or dutch oven, combine chicken broth and tomatoes over medium high heat.
• Slowly add the cooked roux, stirring constantly until combined and thickened.
• Add onions, green pepper, celery, garlic, bay leaves and thyme.
• Bring to boil then reduce heat and simmer, covered, for about 30 minutes.
• Cut fish into bite size pieces and sprinkle with Creole seasoning.
• Add fish pieces to courtbouillon; they should be immersed in the liquid.
• Cover and slow simmer about 15 minutes or until fish is done and flakes easily.
• Serve Catfish Courtbouillon over rice in a bowl.

CHICKEN ROPA VIEJA

Steps:

• Place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. Add water to cover, then bring to a boil. Skim and discard the foam that has floated to the surface. Reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. Place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. Strain the cooking liquid and discard the vegetables.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onions, green peppers, and red peppers. Cook and stir until the vegetables have softened, 3 to 4 minutes. Stir in tomato puree, white wine, chicken, and enough of the reserved broth to create a thick sauce. Season with cumin, salt, and pepper. Simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.

CHICKEN ROJO

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.

CHICKEN ENCHILADAS ROJAS

Steps:

• Toast the chili peppers; remove the seeds and veins; soak in lukewarm water for 20 minutes.
• Roast the tomatoes and peel.
• Roast the quarter of onion and garlic.
• Put soaked guajillos and pasillas in the blender; add the tomatoes, onion, garlic, and chicken broth; blend until smooth.
• Warm up the oil in a frying pan, add the puree and cook for 10-15 minutes on medium heat; season to taste with salt.
• Soak each tortilla in the sauce and place on a plate.
• Put a little chicken in each tortilla and roll.
• Put more sauce on each tortilla, and top with chopped onion and shredded cheese.
• If you wish you can add cream and reheat in the oven.
• Serve.

SALSA ROJA CHICKEN

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
• Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
• Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
• Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
• Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.

TUNA SURPRISE ROLLS

Steps:

• Mix all ingredients until wet.
• Add more dressing if necessary.
• Spread in rolls.
• Place on foil lined cookie sheet.
• Do not close rolls to heat.
• Heat in oven 400 degrees F.
• for 3 to 5 minutes.
• Tops will be light brown.
• Serve warm.