Lizs Mexican Style Braised Chicken Recipes
LIZ'S MEXICAN-STYLE BRAISED CHICKEN
Steps:
- Preheat oven to 375. Heat 2 Tbsp. olive or canola oil in a heavy casserole (Le Cruset). Shake chicken in a plastic bag with the flour, salt, pepper and a little garlic powder to coat the pieces. Saute chicken until golden brown on each side. Remove from pan and set aside. While chicken is cooking, In a small skillet saute mushrooms with 1 Tbsp. olive or canola oil until they are browned. Set aside. Add the pepper, onion and garlic to the casserole and cook till they soften. Add tomatoes, mushrooms and chicken. Cook lightly till warmed, then add enchilada sauce. Mix together, cover, then bake for about 35-45 minutes till chicken is tender. Sprinkle with cilantro. Serve with warm corn tortillas and a salad.
MEXICAN ROASTED OR BRAISED CHICKEN
This is loosely based on Rick Bayless' recipe for Cochinita Pibil (Achiote Pork) from his book Mexican Everyday. This is a whole braised chicken with a rich flavor with a bit of spice. Preparation is quick, and the chicken is beautiful, once it's done. For simplicity, you can simply cook it in a large 6-8 quart stew pot or dutch oven (I prefer the enameled, cast-iron type, but any heavy pot with a lid will do. I like to bake plantains or sweet potatoes to go with it, so I remove the pot from the oven at about 2 1/2 hours and put it on the stove on med-low heat to finish. You can also cook this in a slow cooker on low for 10-12 hours. I suggest wrapping the lid in foil, if it's loose, or there's a gap between the crock and the lid. The dish is actually braised, but this is what I always think of, when someone mentions roasted chicken. If you really like garlic, you can add an full head, then pull it apart, when the dish is finished. The garlic cloves will fall apart, and you can squeeze them out on the chicken, tortillas (good with a bit of butter or cheese), or you can spread them on crusty bread. You can find Achiote Molido (Annatto) in the Mexican foods' spice section of most good markets, or you can visit a Mexican or other Hispanic market. You can usually find it in inexpensive cellophane bags with other spices and dried chiles. You can also buy Comino Molido (ground cumin) and Mexican Oregano, there. Both are inexpensive and have great flavor. By the way, 'Zaar insists on 'chickens' in the ingredients, but you want one 5-6 pound bird.
Provided by Chef VP
Categories Whole Chicken
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Defrost the chicken, if necessary, and remove the neck, liver, giblets, and excess fat. Rinse if needed, then place in the pot. If you prefer a lower-fat version, you can remove the skin and most of the fat from the bird, but the flavor will suffer (you can always skim the fat from the cooking liquid, later).
- Preheat the oven to 320°F.
- In a small bowl, combine the achiote, comino (cumin), oregano, and lime juice, then use the back of a spoon to mash into a thick marinade or thin paste.
- Place some of the marinade in the chicken and work it around inside, then pour the rest over the chicken and cover the skin.
- If you are braising in the oven, you may need to add a 1/2 cup of water, depending on the type of bird. Try it the first time you make the recipe, and you can leave it out, later, if you don't want the additional liquid. You do NOT need to add the water, if you cook this in the a slow cooker.
- If the lid for your pot has any holes, or there are any gaps between the lid and pan (or crock), cover the lid with foil so it seals tightly.
- The chicken will need to cook 2 1/2-3 hours. Check the temperature at the thickest parts and remove when the chicken is done (approx 170, a bit lower, if you want to finish the chicken on the stove top). If you want to brighten up the dish a bit and restore a sour bite, add another 1/4 cup of lime juice a couple of minutes before serving.
Nutrition Facts : Calories 826.4, Fat 60, SaturatedFat 17.1, Cholesterol 276.2, Sodium 645.9, Carbohydrate 2.6, Fiber 0.2, Sugar 0.4, Protein 65.1
MOROCCAN BRAISED CHICKEN
Make and share this Moroccan Braised Chicken recipe from Food.com.
Provided by little_wing
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 5 qt pot, heat 2 tbs oil over med-high heat.
- Season chicken on all sides with salt and pepper.
- Place 3 chicken legs in pot and cook, turning once, until browned; about 10 minutes total.
- Transfer to plate and repeat with remaining chicken and oil. Set chicken aside.
- Add onion and 1/4 cup water to pot and cook, stirring to loosen browned bits on bottom.
- Add turmeric, ginger and cinnamon and cook, stirring occasionally until onion has softened, about 5 minutes.
- Return chicken to pot. Add 2 cups water and half the prunes and bring to a boil.
- Reduce heat, partially cover and simmer until chicken is cooked through and very tender, about 45 minutes.
- Tranfer chicken to platter and cover tightly with foil to keep warm.
- Add remaining prunes to pot and raise heat to high.
- Continue to cook, stirring occasionally, until sauce has thickened, about 10 minutes more.
- Top chicken with sauce to serve.
Nutrition Facts : Calories 350.9, Fat 14.2, SaturatedFat 2.6, Cholesterol 104, Sodium 115.6, Carbohydrate 30.3, Fiber 3.6, Sugar 17.3, Protein 27.4
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