Pollo Con Chipotle Y Mayonesa Recipes

POLLO CON CHIPOTLE Y MAYONESA

Steps:

• *Note: Add more jalapeños to taste. I reduced the amount significantly from the original recipe adding about 2 tablespoons total of fresh jalapeño and serrano chili peppers.
• Wet Rub: In a blender, combine the chipotles with adobo sauce, white onion, jalapeño, cilantro and lime juice. Add a pinch of salt. Blend until smooth.
• Transfer to a large glass mixing bowl. Fold in 3/4 cup of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
• Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Heat the oven to 350 degrees.
• Place the almond meal/breadcrumbs on a large plate. Stir in the lime zest then coat the chicken pieces on each side. Transfer the chicken to an oiled (olive oil) roasting pan or large pie dish. {{Important}}: *Discard* the chipotle-mayonnaise mixture and breadcrumbs.
• Bake until the chicken is no longer pink, the juices run clear and the breadcrumbs are nicely brown, about 45 minutes. Note: if the breadcrumbs look like they might start to burn, you can cover the pie pan with aluminum foil.
• Let the chicken rest in the pan 5 to 10 minutes before serving. Serve with wedges of lime and garnish of fresh cilantro.
• Serving suggestion: The chicken thighs were transferred to a platter of converted rice (not instant) and served along with plain black beans and Recipe #370963 spooned over a bed of baby spinach.

POLLO CON SALSA CHIPOTLE (CHICKEN WITH CHIPOTLE SAUCE)

Steps:

• Preheat the oven to 350°F
• Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
• Pour the liquid into the blender and process on high until smooth.
• Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
• Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
• Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
• Serve the chicken with soured cream, Mexican rice and frijoles de olla.