POLLO EN CREMA DE CHILE CHIPOTLE
Found in response to a request on the boards and posted b/c I would like to try this... sounds yummy! I am probably going to omit the cheese and shred the chicken after baking and use it as a taco filling with cheese, lettuce, and tomatoes at toppings! Will be back with update after trying.
Provided by Impera_Magna
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put breasts in baking dish and season with salt and pepper.
- Put a slice of cheese on top of each breast.
- Blend together remaining ingredients and pour over breasts and cheese.
- Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
- To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.
- Ideal for buffets or large groups.
- Can substitute low-cholesterol sour cream and cheese.
- If canned chipotle is unavailable, dried chipotle will do.
- Altering amount of chipotle will alter spiciness of dish.
- Can add sauteed mushrooms before baking.
Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 8.7, Cholesterol 98.9, Sodium 302.5, Carbohydrate 3.5, Sugar 0.1, Protein 32.6
POLLO CHIPOTLE
This is my version of a dish I loved from Cafe Mexico in Victoria, BC. Use more peppers if you like. Quantities are approximate, play with them as you like. If you can't grill go skewerless and just throw everything in a roasting pan (mushrooms and onions in the bottom). Cook in a 450F oven stirring every 5 minutes until meat is done and veggies are tender (about 20 - 30 minutes).
Provided by sassyschu
Categories Chicken Breast
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
- Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
- Grill skewers and baste with remaining marinade.
- Make cream sauce by combining all ingredients and chilling until ready to use.
- Serve skewers over rice, with a sprinkling of cheese and cream sauce.
Nutrition Facts : Calories 1203.8, Fat 83.5, SaturatedFat 31.7, Cholesterol 256.9, Sodium 1056.2, Carbohydrate 33.1, Fiber 5.6, Sugar 15.4, Protein 82.5
CHICKEN IN CREAMY CHIPOTLE SAUCE
Pollo en crema chipotle is a rich, creamy, and spicy dish that's perfect for everyone. This chipotle cream chicken makes a great dinner.
Provided by Karin and Ken
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Get out and measure your ingredients.
- Season the chicken breast with salt and pepper.
- Heat the olive oil in a large sauté pan. Add the onion to the oil and sauté on medium low for 7 minutes till translucent and softened.
- Add the garlic, bouillon, cream, chicken broth and chipotle salsa to a blender.
- Blend until smooth.
- Push the onions to the side of the pan and add the chicken. Cook the chicken over medium heat, for 3 to 4 minutes on each side. The need to be lightly golden on each side.
- Remove the chicken from the pan. Turn the heat down to medium low. Pour the sauce into the pan and simmer very low for 4 minutes. Watch closely so it doesn't boil or the cream can curdle.
- Add the chicken breasts back into the sauce and cook for an additional 4 minutes. Turn the chicken over after 2 minutes.
- Serve immediately over rice or with a side salad, sprinkle the cilantro over the chicken when serving, if desired.
- Serve.
- Enjoy every bite!
Nutrition Facts : ServingSize 1 Serving, Calories 509 kcal, Carbohydrate 5 g, Protein 26 g, Fat 43 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 195 mg, Sodium 388 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g
ENCHILADAS DE POLLO EN MOLE COLORADITO
An enchilada stuffed with juicy chicken and covered with mole sauce is an excellent way to showcase mole coloradito, one of the seven moles of Oaxaca. Coloradito typically calls for brioche or other bread to thicken the sauce; I like using sourdough for the slightly funky flavor it brings to the mole. Chocolate and plantains are common in this version as well, but I prefer mine without these to emphasize the flavors of the other ingredients. This recipe is a great way to demonstrate one of my favorite Mexican cooking techniques: refrying. Refrying is the process of cooking something again in an extremely hot saucepot to give it more character and depth of flavor.
Provided by Fermín Núñez
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the ancho, pasilla and guajillo chiles and raisins in a medium bowl. Add enough hot water to cover, cover the bowl and soak until the chiles are softened and the raisins plump, 15 to 20 minutes. Strain. Remove and discard the stems from the chiles. Set the raisins and chiles aside.
- Meanwhile, preheat the oven to 350 degrees F.
- Place the tomatoes, tomatillos, onion and garlic on a rimmed baking sheet. Drizzle with enough oil to coat and sprinkle with salt. Roast until the vegetables are soft and slightly charred, about 25 minutes.
- Place the sourdough on a small rimmed baking sheet, drizzle lightly with oil and season with salt. Spread out in an even layer and toast until golden brown, 6 to 9 minutes.
- Place the cloves, cumin and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until toasted and fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of the sesame seeds to the same skillet over medium heat and toast, stirring often, until golden brown, about 3 minutes. Transfer to the plate with the toasted spices.
- Drain the chiles and raisins. Working in 2 batches, combine the chiles and raisins, roasted vegetables, toasted sesame seeds, cinnamon stick, cloves, cumin, sourdough and broth in a blender. Puree until smooth, return to the bowl and set aside.
- To refry the sauce, pour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. Once the oil just begins to smoke, partially cover the pot to protect from the sauce splattering and carefully pour in the blended ingredients (see Cook's Note). Immediately cover the pot, lower the heat to low and cook, stirring occasionally, for 30 minutes; this will allow the flavors to marry and intensify.
- Preheat the oven to 350 degrees F.
- To assemble the enchiladas, add about 1 tablespoon oil to a large cast-iron skillet over medium heat. Fry the tortillas one at a time, turning them once, just until soft and pliable; this will make them easier to roll and prevent them from cracking. Set them aside in a stack on a plate, covered, to keep warm.
- When ready to assemble, flip the stack of tortillas to use the ones on the bottom first, fill each tortilla with chicken, roll to enclose and place side-by-side in a row in a large baking dish. Once the dish is full, cover the enchiladas completely with the mole and bake until the chicken is warmed through, 10 to 15 minutes.
- Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet set over medium heat. Toast, stirring constantly, until just lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.
POLLO EN SALSA
Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Provided by Keri
Time 6h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
- Turn slow cooker off. Stir in sour cream and season with salt.
- Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.
Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g
TINGA DE POLLO (CHICKEN WITH CHIPOTLE AND ONIONS)
Guadalupe Moreno runs Mi Morena, a tacos de guisado business in the Bay Area, where a number of saucy fillings and toppings are used to mix and match tacos to order. She shared her recipe for tinga de pollo with Leticia Landa and Caleb Zigas for their cookbook "We Are La Cocina." Ms. Moreno's tinga de pollo works perfectly in tacos and also on top of crisp tostadas with lettuce and salsa, inside quesadillas or as a tamal filling. It's a great way to use up any leftover cooked chicken (just skip straight to step 2), whether pulled from a roast or poached bird, or grocery-store rotisserie.
Provided by Tejal Rao
Categories project, main course
Time 1h
Yield 4 servings (about 3 cups)
Number Of Ingredients 10
Steps:
- Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
- Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
- While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
- Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.
CHEATER INSTANT POT® POLLO EN MOLE
This chicken mole is my rendition of the Mexican classic, but cooked in an Instant Pot®. I'm not claiming it's authentic, but family raves about it. I use Mexican mole dry seasoning from the Savory Spice® shop. Serve on top of rice or warmed corn tortillas garnished with queso fresco and sliced avocado.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Combine tomatoes, chicken broth, mole seasoning, water, 2 tablespoons grapeseed oil, ancho chile powder, chipotle chile powder, salt, and pepper in a blender; blend until smooth.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to get hot and add remaining 1 tablespoon grapeseed oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Add chicken and pour sauce on top.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Mexican chocolate and stir to combine.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 20.9 g, Cholesterol 64.8 mg, Fat 24.3 g, Fiber 4.4 g, Protein 26.9 g, SaturatedFat 1.9 g, Sodium 781.5 mg, Sugar 5 g
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