Pollo Al Tequila Recipes

POLLO AL MATTONE

Pollo al Mattone image

Provided by Anne Burrell

Time P1DT50m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 sprigs rosemary, leaves finely chopped
1/2 teaspoon pimenton
1 teaspoon toasted ground cumin
Extra-virgin olive oil
2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock

Steps:

Special equipment: weights such as foil covered bricks or cast iron saute pan
In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.
* If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.
Preheat the oven to 400 degrees F.
Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.
Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.
Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!

POLLO AL TEQUILA

Pollo Al Tequila image

Make and share this Pollo Al Tequila recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons tequila
6 limes, juice
2 oranges, juice
1 tablespoon chili powder
1 jalapeno pepper, deseeded and finely chopped
5 garlic cloves, minced
salt and pepper
4 boneless skinless chicken breasts, cut into strips
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped

Steps:

Place the tequila in a large, glass dish. Add the lime and orange juice, chili powder, jalapeno, garlic and salt and pepper and mix well.
Place the chicken in the tequila mixture and stir to combine. Cover and place in the fridge for 4-6 hours to marinate.
Heat a non-stick griddle pan over a high heat. Remove the chicken from the marinade and cook for 5-6 mins on each side or until cooked through.
Divide the chicken mixture between four serving plates and scatter over the chopped herbs. Serve with salad.

Nutrition Facts : Calories 204, Fat 2.1, SaturatedFat 0.5, Cholesterol 68.4, Sodium 99, Carbohydrate 20.9, Fiber 5.3, Sugar 8.1, Protein 29.1

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