Chicken With Red Chile Sauce And Sausage Pollo Con Salsa Rojo Y Chorizo Recipes
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 Mexican Recipes
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
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 Mexican Recipes
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
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 Mexican Recipes
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
CHICKEN CHORIZO (POLLO CON CHORIZO)
The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience
Provided by Andrew Sudron
Categories Chicken
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken liberally with paprika.
- Brown the chicken in a pan using the olive oil.
- Remove the chicken.
- Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
- Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
- Add the garlic and continue to cook lightly for a few minutes.
- Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
- Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
- Serve with boiled potatoes. Peas are a good accompaniment.
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 Mexican Recipes
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
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 Mexican Recipes
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
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 Mexican Recipes
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
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 Mexican Recipes
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
CHICKEN SIMMERED IN RED CHILE SAUCE
Make and share this Chicken Simmered in Red Chile Sauce recipe from Food.com.
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Heat olive oil in frying pan and brown chicken breasts on both sides.
- Remove from pan and place in oven proof baking dish.
- Open dried chiles, remove and discard seeds and stem.
- (Seeds are removed to prevent burning) Cut chiles into pieces.
- Melt butter in frying pan.
- Lightly sauté chiles in butter.
- Add chopped onions and garlic.
- Tear tortillas into pieces and add to pan.
- (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
- Add chicken stock and salt and simmer until ingredients are soft.
- Remove from heat and cool sauce to room temperature.
- Transfer cooled sauce to blender and blend until smooth.
- Pour sauce over chicken breasts.
- Bake at 350º for 20-25 minutes or until chicken is done.
- Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
- Bake a few additional minutes to melt cheese if necessary.
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