POLLO GLASEADO CLáSICO
No hace falta comprar marinadas sofisticadas para preparar este Pollo Glasedo Clásico. Puedes confeccionar esta sencilla preparación utilizando los ingredientes que ya tienes a la mano en la alacena.
Provided by My Food and Family
Categories Casa
Time 1h20m
Yield 6 porciones
Number Of Ingredients 7
Steps:
- Mezcla bien todos los ingredientes excepto las pechugas y las papas; viértelos sobre las pechugas en un molde poco profundo. Dales vuelta a las pechugas para recubrirlas por ambos lados de forma pareja. Ponlas a marinar en el nefrigerador durante 1 hora.
- Calienta la parrilla a fuego medio. Retira las pechugas de la marinada; deshazte de la marinada. Asa las pechugas de 6 a 7 min. por lado o hasta que se cocinen (temperatura interna de 165°F). Mientras tanto, asa las papas según las instrucciones del paquete.
- Sirve las pechugas con las papas.
Nutrition Facts : Calories 290, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLLO RELLENO!
Make and share this Pollo Relleno! recipe from Food.com.
Provided by Haversac
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
- In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.
- For each roll, place a spoonful of chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
- Dip rolls into egg and coat with cornmeal mixture.
- Place rolls, seam sides down, in a shallow baking pan.
- Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes.
- Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.
- Goes great with Zatarains Yellow Rice!
Nutrition Facts : Calories 235.4, Fat 5.8, SaturatedFat 2.6, Cholesterol 112.6, Sodium 394.9, Carbohydrate 12.1, Fiber 1.3, Sugar 4.5, Protein 32.6
POLLO RELLENO GLASEADO CON SIDRA
Steps:
- Calienta el horno a 350ºF.
- Combina la mezcla para relleno con 1-1/2 taza de sidra y 1 cda. de mantequilla en un tazón apto para microondas; tápalo con papel encerado. Calienta esto a potencia ALTA de 5 a 6 min. o hasta que esté completamente caliente. Revuélvelo con un tenedor. Añade el apio y la mitad de las manzanas; mezcla ligeramente.
- Pon las pechugas de pollo, con la parte de arriba hacia abajo, sobre una tabla para cortar; esparce el relleno encima de cada una. Enróllalas, empezando por uno de los lados cortos de cada pechuga. Ponlas, con las junturas hacia abajo, en una fuente para hornear de 13x9 pulgs., rociada con aceite en aerosol. Derrite 1 cda. de la mantequilla restante; mézclale la páprika y pincela con esto el pollo.
- Hornea el pollo 40 min. o hasta que esté cocido (alcance una temperatura interna de 165ºF). Transfiérelo a un platón y tápalo para mantenerlo caliente.
- Derrite 1 cda. de la mantequilla restante en una sartén mediana a fuego medio-alto. Añade el azúcar, la sidra restante y las manzanas; cocina esto de 5 a 6 min. o hasta que espese, revolviendo frecuentemente. Retira la sartén del fuego; incorpora la mantequilla restante y revuelve hasta que se derrita. Vierte esto sobre el pollo.
Nutrition Facts : Calories 380, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)
This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.
Provided by cervantesbrandi
Categories Whole Chicken
Time 1h20m
Yield 8 Sandwiches
Number Of Ingredients 20
Steps:
- Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.
- Pull the chickens out of the liquid. Cover and set aside to cool.
- Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool.
- While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt.
- Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside.
- Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside.
- Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches.
- You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households.
- Enjoy!
CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO
Authentic chile rellenos are not battered in flour or cornmeal. The only thing that they are dipped in is eggs. I know this because I have watched real mexican cooks make these in guadalajara mexico. They are a bit tiddious to make but I asure you that the outcome will be well worth it. I do not mind the work that goes into it becuase I enjoy the wonderful impression on my guests faces when they take a bite of this authentic dish. You should serve sauce over them as there really is not a chille relleno with out a sauce (you can look up multipurpose tomato sauce for my particular recipe). You can use toothpicks to help keep the chilles closed during frying but make sure to remove them after cooking. A rule of thumb that I use is that I use 1 egg as batter per chile, for example: 6 eggs for 6 chiles. Also make sure to drain fried chiles very well on a paper towel. When buying poblano peppers, try to find wide peppers. Usually these are easier to handle when frying. It is better to buy cheese that you can slice and not shredd as it is easier to stuff and it holds it shape better.
Provided by Chef Sarita in Aust
Categories Mexican
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
- Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
- In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
- Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
- Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
- Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
- Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
- Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
- Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
- Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
- Pour tomato sauce over chile and crumble queso fresco on top.
Nutrition Facts : Calories 479.6, Fat 31.6, SaturatedFat 14.8, Cholesterol 299.2, Sodium 691, Carbohydrate 15.7, Fiber 3.9, Sugar 1, Protein 33.7
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POLLO RELLENO - BETTER HOMES & GARDENS
From bhg.com
3.3/5 (6)Total Time 45 minsServings 6Calories 235 per serving
- Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
- For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .
- Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs. Makes 6 servings.
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