Pollo Pulqueros Chicken Tomatillo And Jalapeno Stew Recipes

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BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS



Braised Chicken with Tomatillos and Jalapenos image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

6 tomatillos, husked
2 jalapenos
Extra-virgin olive oil
4 chicken thighs, trimmed of excess fat and skin
4 chicken legs
Kosher salt
1 large Spanish onion, cut into 1/4-inch dice
3 cloves garlic, smashed and finely chopped
2 cups chicken stock
2 limes, zested and juiced
1/4 cup chopped fresh cilantro, plus a few more leaves for garnish
1/2 cup sour cream
2 limes, zested and juiced

Steps:

  • For the chicken: Preheat the grill.
  • Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
  • Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
  • Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
  • Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
  • While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
  • Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
  • Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
  • Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
  • Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
  • For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
  • Remove the chicken from the pan and stir in the cilantro.
  • Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
  • Beverage Pairing Suggestion: Light Lager

CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.

Provided by Suzanne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 16

3 fresh poblano chile peppers
3 Anaheim chile peppers
¾ pound tomatillos, diced
1 onion, chopped
⅔ cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ cup all-purpose flour
1 tablespoon dried oregano
½ teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
⅔ cup fresh cilantro, chopped

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
  • In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
  • Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g

POACHED CHICKEN BREASTS WITH TOMATILLOS AND JALAPEñOS



Poached Chicken Breasts With Tomatillos and Jalapeños image

Boneless, skinless chicken breasts can be easy to overcook, going from tender to rubbery in a matter of seconds. Not so here, where the breasts are cooked in chicken stock in a very low oven, which keeps them moist and juicy. Tomatillos, jalapeños and garlic, which are roasted at the same time, turn golden and soft before being chopped into a vibrant, cilantro-laced salsa. Make this on days when you don't mind having the oven on low for a couple of hours. It may take a while to cook, but most of that time is entirely hands-off.

Provided by Melissa Clark

Categories     dinner, weekday, poultry, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

1 quart chicken stock, plus more as needed (or use salted water)
1 1/4 pounds boneless, skinless chicken breasts (3 medium breasts)
1 1/2 pounds tomatillos, cut into 1/2-inch chunks
2 to 3 jalapeños, thinly sliced
6 tablespoons extra-virgin olive oil, plus more as needed
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon cumin seeds
4 garlic cloves, thinly sliced
3/4 cup cilantro leaves, roughly chopped
3 scallions, thinly sliced
Finely grated zest of 1/2 lime
1 avocado, sliced
Fresh lime juice, to taste

Steps:

  • Place racks in the top and bottom third of the oven and heat to 275 degrees. In the microwave or in a small pot on the stove, heat chicken stock until it comes to a simmer.
  • Place chicken in a small baking dish and cover with hot chicken stock.
  • On a rimmed baking sheet, toss together tomatillos, jalapeños, 2 tablespoons oil, 3/4 teaspoon salt, and cumin seeds. Spread into a single layer on the sheet, then nudge the tomatillos aside to make room in 1 corner for a small ramekin. Fill ramekin with garlic and remaining 4 tablespoons oil or more as needed to cover the garlic.
  • Place chicken on top oven rack until chicken is cooked through (a thermometer inserted in the center should read 155 degrees), 55 minutes to 1 hour and 10 minutes. At the same time, bake tomatillos on bottom rack, tossing occasionally, until they are tender, and garlic is light golden, 1 to 1 1/2 hours. If chicken is ready before the tomatillos, remove it from the oven and leave it in the pan covered in stock to keep it warm until everything is done.
  • Use a slotted spoon to remove garlic from oil and coarsely chop. Remove chicken from stock (save stock for another use; it can be frozen for up to 3 months), and slice the meat.
  • To assemble, toss together tomatillos, chopped garlic, cilantro, scallions, lime zest and salt to taste. Drizzle fresh lime juice and garlic oil all over the chicken and avocado if you like, and season with salt. Serve with the tomatillo salsa.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 27 grams, Carbohydrate 26 grams, Fat 36 grams, Fiber 8 grams, Protein 39 grams, SaturatedFat 6 grams, Sodium 765 milligrams, Sugar 12 grams, TransFat 0 grams

POLLO GUISADO (CHICKEN STEW)



Pollo Guisado (Chicken Stew) image

Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup Sofrito
2 bay leaves
1 envelope Goya Sazon with coriander and annatto
1 teaspoon adobo seasoning
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons canola oil
2 medium potatoes, peeled and cubed
1/2 cup water
1/2 cup tomato sauce

Steps:

  • In a large resealable plastic bag, combine the first four ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., In a large nonstick skillet, brown chicken in oil. Stir in the potatoes, water and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary. Discard bay leaves before serving.

Nutrition Facts : Calories 360 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

POLLO PULQUEROS (CHICKEN, TOMATILLO, AND JALAPENO STEW)



Pollo Pulqueros (Chicken, Tomatillo, and Jalapeno Stew) image

From Rick Bayless in the Feb-March 2005 Eating Well. I think that this would work well in a crockpot, too!

Provided by Carianne

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium onion, cut into 1/4 inch rounds
4 medium red potatoes, cut into 1/4 inch rounds
1/4 teaspoon salt
1 1/2 lbs boneless skinless chicken thighs (about 6)
1 cup loosely packed fresh cilantro leaves (at least!)
1 1/4 lbs tomatillos, with husks removed,washed,and cut into 1/4 inch rounds (12 - 16)
1/4 cup sliced pickled jalapeno pepper (and 2 Tablespoons of liquid)

Steps:

  • Preheat oven to 400 degrees.
  • Arrange onion slices (overlapping) in bottom of 5- 6 quart Dutch oven.
  • Arrange potatoes on top of onions, sprinkle with salt.
  • Arrange chicken on top of potatoes, then cilantro, then tomatillos.
  • Top with jalapenos and drizzle with pickling liquid.
  • Cover and bake for 45 minutes.
  • Remove lid and bake for 15- 20 minutes additional.
  • Serve hot and garnish with more cilantro.

Nutrition Facts : Calories 274.5, Fat 5.7, SaturatedFat 1.3, Cholesterol 94.4, Sodium 317.9, Carbohydrate 30.2, Fiber 4.7, Sugar 6.5, Protein 26.3

SLOW COOKED CHICKEN WITH TOMATILLOS, POTATOES, JALAPENOS AND FRE



Slow Cooked Chicken With Tomatillos, Potatoes, Jalapenos and Fre image

A very savory chicken dish from Mexico using local herbs. The aroma of this dish cooking ever so slowly in the crock pot will tempt you to open the cover and sample!

Provided by Witch Doctor

Categories     Stew

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium white onion, cut into 1/4 inch thick rounds
salt
4 medium red skin boiling potatoes, sliced 1/4 inch thick (about 1 pound)
8 skinless chicken thighs (bone in or out, 1 1/2 pounds)
1/3 cup fresh epazote leaves, loosely packed (or 1 cup cilantro leaves, loosely packed)
1 1/4 lbs medium tomatillos, husked, rinsed and sliced 1/4 inch thick (8 to 12)
1/4 cup sliced canned pickled jalapeno pepper
2 tablespoons jalapeno juice

Steps:

  • Spread the onion over the bottom of a slow cooker. Sprinkle with salt. Continue with layers of the potato slices, chicken thighs, epazote or cilantro and then Tomatillos. Sprinkling salt evenly over each layer before moving on to the next. Scatter the jalapeno slices over everything, then drizzle on the pickling juice. Cover and slow cook on high for 6 hours.
  • Carefully transfer a portion of the pollo Pulquero onto each dinner plate. If there is a large amount of juice in the cooker, tip or ladle it into a saucepan, set it over high heat and boil quickly to reduce to a rich consistency. Taste and season with more salt, if needed, then drizzle over each serving. Sprinkle each portion with chopped cilantro.
  • Variations:.
  • Pork shoulder and beef chuck, cut into 1 inch cubes are excellent substitutes for the chicken thighs. If available, use banana leaves and line the slow cooker or Dutch oven before assembling all the parts.
  • Oven Version:.
  • Heat the oven to 400 degrees F. Layer the dish as described above in a medium large (4 to 6 quarts, 10 to 12 inch diameter) heavy pot, preferably a Dutch oven. Set the lid in place and bake for 45 minutes. Remove the lid and bake 15 to 20 minutes longer to reduce the juices. Spoon directly from the pot onto plates.

POLLO CON NOPALES (CHICKEN AND CACTUS)



Pollo con Nopales (Chicken and Cactus) image

Don't let the cactus part fool you! They already sell it canned or peeled whichever you prefer. One of my bff's mom taught me this recipe and it goes great with just about anything. Not for the faint of heart if you're not into spicy things.

Provided by Chef Kiki

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 2

Number Of Ingredients 4

2 skinless, boneless chicken breast halves
3 fresh tomatillos, husks removed
3 fresh jalapeno peppers, seeded
1 (16 ounce) jar canned nopales (cactus), drained

Steps:

  • Fill a pot with water and bring to a boil. Cook the chicken breasts in the boiling water until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain and set aside to cool. Once cool, shred the chicken into small strands.
  • Fill the pot again with water and bring to a boil. Cook the tomatillos, jalapeno peppers, and nopales in the boiling water until the vegetables are all tender, about 5 minutes. Drain.
  • Blend the tomatillos and jalapeno peppers in a blender until smooth; pour into the pot with the shredded chicken and place over medium heat. Cut the nopales into small dice and add to the mixture. Allow the mixture to simmer until completely reheated, about 5 minutes.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 11.9 g, Cholesterol 58.5 mg, Fat 3.2 g, Fiber 6.7 g, Protein 25.7 g, SaturatedFat 0.8 g, Sodium 98.5 mg, Sugar 2.7 g

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