Pollo De Hacienda Chicken Country Style Recipes

POLLO DE HACIENDA (CHICKEN COUNTRY STYLE)

Pollo De Hacienda (chicken country style) image

I've made this several times and had people rave about the chicken, we love it and I have had the book it came from for many years. Elena's secrets of Mexican cooking by Elena Zelayeta get it if you can find it!

Provided by Robin J. Leland

Time 1h45m

Number Of Ingredients 10

Ingredients

6-8 chicken thighs, chicken breasts, legs
oil about 1c in skillet
flour enough to dredge chicken in, seasoned with salt, pepper and paprika
4-6 slice bacon cur in small pieces
3-4 slice sliced carrots
1 can(s) peeled green chiles, cut in strips
1 small bay leaf
1 small sprig of thyme
2 lemons thinly sliced
2 1/2 c v8 juice

Steps:

1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.

HACIENDA CHICKEN

Hacienda Chicken image

Make and share this Hacienda Chicken recipe from Food.com.

Provided by True Texas

Categories One Dish Meal

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup onion, chopped
3 tablespoons butter
1 (16 ounce) can tomatoes
1/2 cup green pepper, chopped
1 (2 1/2 ounce) can mushrooms, sliced
1 cup water
1 teaspoon paprika
1 garlic clove
1 tablespoon parsley, chopped
1 tablespoon salt
1/4 teaspoon pepper
1 stewing chicken, cut-up
1 cup rice
1/2 cup green olives, sliced

Steps:

Saute onion in butter in saucepan.
Add next 9 ingredients, mix well.
Add chicken, cover saucepan.
Bring to boil; reduce heat.
Simmer 1 hour.
Add rice and olives, simmer another hour.

CHICKEN HACIENDA

Chicken Hacienda image

This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain old chicken and rice and gets a little crispy on top which I love. I use skinless boneless chicken breasts.

Provided by LonghornMama

Categories Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 chicken breasts, skinned
salt, for dredging
pepper, for dredging
flour, for dredging
1/2 cup butter or 1/2 cup margarine
1 cup chopped onion
2 cloves garlic, crushed
1/2 cup diced green pepper
1/3 cup pimentos
1 1/2 cups uncooked long grain rice
2 cups chicken broth
1/4 teaspoon chili powder
1 teaspoon cumin seed
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Roll chicken in seasoned flour.
Brown in skillet with butter.
Preheat oven to 350.
Remove chicken and saute onions, garlic and green pepper.
Add pimento and uncooked rice.
Stir over heat 2 minutes.
Add chicken broth, chili powder, comino seed, salt and pepper.
Put rice mixture into greased casserole dish and arrange chicken breasts over top.
Bake uncovered for 1 1/2 hours.

Nutrition Facts : Calories 586.1, Fat 29.7, SaturatedFat 13.8, Cholesterol 133.5, Sodium 849.2, Carbohydrate 41.7, Fiber 1.5, Sugar 2.1, Protein 35.9

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