Pollo En Salsa De Tomatillo Recipes

SALSA DE TOMATILLO CON CHIPOTLE

Steps:

• Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
• Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

SALSA DE TOMATILLO

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

ROASTED TOMATILLO-POBLANO SALSA

Steps:

• Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
• Roast uncovered 15 minutes or until vegetables are browned and tender.
• Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.

POLLO EN SALSA DE TOMATILLO

Steps:

• Coloca las semillas de calabaza en una sartén grande. Cocina el pollo y revuelve las semillas a fuego alto por 2 minutos o hasta que se tuesten ligeramente. Espárcelas sobre un pedazo de papel toalla y déjalas enfriar.
• Coloca el pollo, mientras tanto, en una sartén grande. Agrega el caldo y tápalo. Cocina a fuego medio por 15 minutos o hasta que esté completamente cocido, revolviendo de vez en cuando. Retira el pollo de la sartén, reservando 3 tazas del caldo; tapa el pollo para mantenerlo tibio.
• Vierte la mitad del caldo reservado en una licuadora. Agrega la mitad de las semillas de calabaza, de los tomatillos, del cilantro, de la cebolla y de las galletas trituradas; pon la tapa. Licua hasta mezclar bien, revolviendo de vez en cuando; vierte la mezcla en la sartén. Repite el procedimiento con las cantidades restantes. Cocina a fuego medio-alto por 5 minutos o hasta que esté bien caliente, revolviendo de vez en cuando. Reduce el fuego a bajo. Agrega la crema agria; revolviendo hasta mezclar bien. Devuelve el pollo a la sartén y tápalo. Cocina a fuego lento por 10 minutos o hasta que esté bien caliente.

POLLO EN JOCóN FROM GUATEMALA

Steps:

• In a dry non-stick pan over medium toast pumpkin seeds, moving constantly for 3­5 minutes.
• Add the sesame seeds and continue tossing for 2 more minutes until they are very lightly browned.
• Remove from heat immediately so they don't continue browning.
• Put toasted pumpkin seeds and toasted sesame seeds into a blender and pulse on "puree" for 5 or 10 seconds, until they are ground. (You may need to stir a bit between pulses) Scrape into a small bowl or cup, and set aside. (no need to wash blender ­ you will use it again soon)
• Place chicken and fresh tomatillos in a large pot with 5 -6 cups of PUR filtered water(enough to just cover). Add 2 teaspoons of salt and bring to a boil. Lower the heat and simmer for 30 minutes, or until chicken is cooked through.
• Add 3 tablespoons of oil to a large sauté pan. Sauté the garlic, green pepper and onion stirring frequently, until the onion starts to brown and the green peppers are softened. Remove from heat.
• With a slotted spoon remove the chicken from the pot and set aside.
• Remove tomatillos from the broth and transfer to the blender.
• Add cilantro, 1 1/2 cup of the strained chicken broth to and green pepper and onion mixture to the blender. Puree for about 20 seconds until smooth.
• Pour the sauce into a pot and add ground seeds to the pot and 2 more cups of the broth. (Remaining broth will not be needed but you might want to use it to make rice to accompany the stew)
• Bring contents of pot to a boil. Lower to a gentle simmer and cook, uncovered for 10 minutes to thicken the sauce. Meanwhile, remove chicken from bones and shred (pull chicken apart using two forks. Refer to photo in BBQ Chicken Enchiladas).
• Add shredded chicken to the thickened sauce along with salt and fresh pepper, to taste. Simmer gently for an additional 10 minutes.

POLLO EN SALSA

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.

POLLO EN SALSA DE MANI

Steps:

• Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.

ENTOMADO DE POLLO (TOMATILLOS AND CHICKEN)

Steps:

• Sprinkle chicken thighs on both sides with lemon juice, salt, and pepper. Marinate in fridge for about 2 hours.
• Heat olive oil in a large skillet or sauté pan over medium heat. Sauté garlic and onion.
• Add chicken, skin side down. Cook for 4-5 minutes or until light brown. Turn over and cook 4-5 more minutes.
• If you must, drain the juice, but I highly recommend you don't so you keep the flavor. Add the tomatillos, peppers, and oregano. Cover and simmer for 20 minutes.
• Season with additional salt and pepper if desired, and serve.