POLLO MOLE VERDE
Make and share this Pollo Mole Verde recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
- Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
- Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
- Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently.
- Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
- Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
- Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
- Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
- Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.
Nutrition Facts : Calories 408.9, Fat 10.4, SaturatedFat 2, Cholesterol 72.6, Sodium 513.2, Carbohydrate 44.2, Fiber 2, Sugar 1.7, Protein 33.1
MOLE VERDE CON POLLO
Make and share this Mole Verde Con Pollo recipe from Food.com.
Provided by Salvador Vilchis
Categories Stew
Time 1h15m
Yield 30 tacos, 6 serving(s)
Number Of Ingredients 12
Steps:
- Fry chicken in animal fat, until lightly browned.
- In a food processor blend cloves, peppers, pepper and tomatillos. Add mix to fried chicken and add 2 cups of water. Cook for 40 minutes.
- Just before serving add the epazote, parsley and hierba santa, which have been previously blended in a food processor with a little water, so they stay bright green.
- Cook for 5 minutes more and remove from heat. The sauce should not be thick.
- Serve with white rice on the side.
ARROZ CON POLLO WITH SALSA VERDE
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.
ENCHILADAS VERDES DE POLLO
Provided by Rick Martinez
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 450 degrees F.
- Place the chicken on a rimmed baking sheet and brush with 2 tablespoons of the oil. Roast on the lower rack until the skin is lightly golden and the chicken is cooked through, 40 to 45 minutes. Let sit until cool enough to handle.
- While the chicken is roasting, spread the tomatillos, garlic, jalapenos and onion on a second rimmed baking sheet. Roast on the top rack, tossing once or twice, until the tomatillos are tender and the jalapenos are browned and very tender, 30 to 40 minutes. Let cool.
- Once the chicken is cool, discard the skin and bones and shred the meat into 1/2-inch pieces. Put into a large bowl and set aside.
- Meanwhile, char the poblanos. Turn your gas burner to high. Place 2 to 3 poblanos directly on the grate and roast, turning with tongs every 3 to 4 minutes, until the entire pepper is blackened and very tender, 8 to 10 minutes. Transfer to a large heatproof bowl and repeat with the remaining poblanos. (Alternatively, if you have an electric stove, arrange the poblanos on a rimmed baking sheet and broil on high as close to the heat source as possible, turning occasionally, until the peppers are charred on all sides, 15 to 20 minutes. Transfer to a large heatproof bowl.)
- Wrap the bowl tightly with plastic wrap and let the poblanos steam for 15 minutes to loosen their skin. When they are cool enough to handle, peel all the blackened skin from the peppers; it's ok if there are flecks of black on the flesh or if some of the green skin is difficult to peel off. Split the sides open to remove the seeds, rinsing under cold running water if needed. Transfer the cleaned peppers to a blender.
- Remove the skin from the garlic cloves and add to the blender along with the tomatillos, jalapeno, onion and any accumulated juices. Add the coriander, cumin, oregano and a 1 ½ teaspoons of salt and puree on medium-low speed until smooth. Add the cilantro and puree on low speed until the cilantro is chopped but you can still see pieces of it in the sauce. Transfer the sauce to a large bowl and generously season with salt. You should have about 5 cups.
- Toss the reserved chicken with 3/4 cup of the salsa verde in a large bowl and generously season with salt.
- Heat the remaining 1 cup oil in a medium skillet over medium-high heat until it bubbles immediately when you touch the edge of a tortilla to the surface. Working with one at a time, fry the tortillas, turning once, until just starting to brown, about 10 seconds per side; the tortillas should still be pliable. Transfer the tortillas to paper towels to drain. Repeat with the remaining tortillas.
- Dip both sides of each tortilla in salsa verde to coat, and then transfer to a large plate. Spread 1 cup of the salsa verde evenly over the bottom of a 13-by-9-inch glass baking dish. Working with one tortilla at a time, spoon about 1/4 cup of the chicken filling across the center of a tortilla. Then fold one side of the tortilla over the filling and roll up the enchilada. Place them seam-side down in the prepared baking dish as you go (they should be nestled right up against each other). Top with any remaining salsa verde.
- Wrap the dish tightly with foil and bake on the upper rack until the sauce is bubbling and the tortillas are beginning to brown, 20 to 25 minutes. Let sit for 10 minutes.
- Meanwhile, whisk together the creme fraiche and milk in a small bowl. Season with salt.
- Top the enchiladas with the queso fresco, crema, cilantro leaves and onion slices. Serve with lime wedges for squeezing over.
More about "mole verde con pollo recipes"
MOLE VERDE CON POLLO WITH CORN TORTILLAS | FOOD & WINE
From foodandwine.com
5/5 (4)Category ChickenServings 8-10Total Time 2 hrs 45 mins
- Cut 1 onion in half. Place onion halves, stock, chicken breasts, carrots, 5 cilantro stems, and 2 serrano chiles in a large Dutch oven; press down on chicken to fully submerge. Bring to a boil over medium-high. Remove from heat; cover and let stand until a thermometer inserted in thickest part of chicken registers 150°F, about 20 minutes.
- Meanwhile, cook poblano chile in a medium cast-iron skillet over medium-high, turning occasionally, until all sides are blackened, 4 to 6 minutes. Transfer charred poblano to a medium bowl; cover with a plate, and let stand 15 minutes. Carefully peel poblano under running water; discard skin, stem, and seeds. Set poblano flesh aside.
- Cook cumin, coriander, anise seeds, peppercorns, cinnamon stick, and cloves in a medium skillet over medium-low, stirring often, until toasted and fragrant, 1 to 2 minutes. Transfer to a molcajete or spice grinder; process until finely ground. Set aside.
- Remove and discard vegetables and cilantro stems from chicken mixture. Using tongs, transfer chicken to a large saucepan or heatproof bowl with a tight-fitting lid. Add 1/2 cup cooking liquid from Dutch oven to chicken; cover and set aside. Transfer remaining cooking liquid to an 8-cup measuring cup or a large bowl; set aside. Wipe Dutch oven clean.
POLLO MOLE VERDE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 467 per serving
- Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
- Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground. Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
- Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
- Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped. Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
RECIPE | POLLO CON MOLE — KARINA MORA
From karinamora.com
POLLO EN MOLE VERDE - COMO COCINAR - YOUTUBE
From youtube.com
RECIPE: MOLE VERDE CON PECHUGAS DE POLLO
From mealsteps.com
MOLE VERDE CON POLLO WITH CORN TORTILLAS | FOOD & WINE
From aws-500412s99ds41254.esa.wangsucloud.com
MOLE DE POLLO MEXICANO~CHICKEN IN A MOLE SAUCE
From pinaenlacocina.com
RECIPES FOR MOLE VERDE CON POLLO - COOKTIME24.COM
From cooktime24.com
MOLE VERDE CON POLLO (GREEN MOLE WITH CHICKEN) - TOGETHER …
From togetherwomenrise.org
MOLE VERDE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MOLE VERDE CON POLLO – COOKING IN MEXICO
From kathleeniscookinginmexico.wordpress.com
MOLE VERDE DE POLLO (CHICKEN IN GREEN MOLE SAUCE)
From epicureanexchange.com
HOW TO MAKE MOLE VERDE RECIPE (GREEN MOLE RECIPE)
From mexicoinmykitchen.com
ZACATECAS-STYLE GREEN MOLE CHICKEN (POLLO EN MOLE VERDE)
From 40aprons.com
POLLO CON MOLE VERDE - PLAIN.RECIPES
From plain.recipes
MOLE VERDE CON POLLO FOR CINCO DE MAYO – COOKING IN …
From kathleeniscookinginmexico.wordpress.com
POLLO CON MOLE POBLANO - A SPICY PERSPECTIVE
From aspicyperspective.com
POLLO CON MOLE VERDE RECIPE | RECIPELAND
From recipeland.com
MOLE VERDE CON POLLO | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
MOLE VERDE CON POLLO WITH CORN TORTILLAS RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
POLLO EN MOLE VERDE (CHICKEN IN GREEN MOLE) RECIPE
From cdkitchen.com
ZACATECAS-STYLE GREEN MOLE WITH CHICKEN (POLLO EN MOLE VERDE
From saveur.com
HOW TO MAKE CHICKEN MOLE VERDE - ¡HOLA! JALAPEÑO
From holajalapeno.com
MOLE VERDE RECIPE - ZARELA MARTINEZ | FOOD & WINE
From foodandwine.com
MOLE VERDE RECIPE - SERIOUS EATS
From seriouseats.com
POLLO CON MOLE VERDE - COOKIDOO® – THE OFFICIAL THERMOMIX® …
From cookidoo.thermomix.com
INTRODUCING A STAPLE DOñA MARIA MOLE VERDE RECIPE
From justmexicanfood.com
MOLE VERDE DE PEPITA RECIPE - FOOD NEWS
From foodnewsnews.com
MOLE VERDE DE POLLO~ CHICKEN BRAISED IN A GREEN MOLE SAUCE
From pinaenlacocina.com
MOLE DE OLLA, A DELICIOUS SOUP YEAR AROUND | MEXICAN FOOD RECIPES
From mexicoinmykitchen.com
POLLO CON MOLE VERDE - BIGOVEN.COM
From bigoven.com
MOLE POBLANO CON POLLO RECIPE - FOOD NEWS
From foodnewsnews.com
POLLO CON MOLE VERDE - COOKIDOO® – THE OFFICIAL THERMOMIX® …
From cookidoo.international
POLLO CON MOLE VERDE - BEYONDMEALS.COM
From beyondmeals.com
CHICKEN WITH GREEN MOLE (POLLO CON MOLE VERDE) – MIMI COCINA
From mimicocina.com
MOLE VERDE CON POLLO WITH CORN TORTILLAS | FOOD & WINE
From mastercook.com
POLLO CON MOLE VERDE - COOKIDOO® – THE OFFICIAL THERMOMIX® …
From cookidoo.international
MOLE VERDE SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #poultry #vegetables #mexican #dinner-party #chicken #stove-top #spicy #one-dish-meal #meat #whole-chicken #tomatoes #taste-mood #equipment #presentation #served-hot #4-hours-or-less
You'll also love