ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
SALSA ROJA CHICKEN
Quick pan-seared chicken breasts served with salsa, cotija cheese, and cilantro for a wonderful south-of-the-border taste. The whole family loves this! Easy and quick. Garnish with chopped avocado and sour cream if you like. Serve with Mexican rice and a tossed green salad.
Provided by Sherbg
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 37m
Yield 6
Number Of Ingredients 13
Steps:
- Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness.
- Combine flour, salt, and ground black pepper in a shallow dish. Dredge chicken in flour mixture.
- Coat a large skillet with olive oil; heat over medium-high heat. Reduce heat to medium and add chicken; cook until golden brown, 5 to 6 minutes. Flip chicken and continue cooking until second side is golden brown, about 4 minutes more.
- Stir diced tomatoes, salsa, chili powder, and cumin into the skillet. Cook until flavors combine, 2 to 3 minutes. Add chicken stock and lime juice; stir to blend. Transfer chicken to a serving platter. Add 3 ounces cotija cheese and tortilla pieces to the sauce; simmer, about 1 minute. Spoon sauce over chicken on the platter.
- Garnish chicken with remaining 1 ounce cotija cheese and fresh cilantro.
Nutrition Facts : Calories 296.7 calories, Carbohydrate 13.8 g, Cholesterol 89.3 mg, Fat 12.1 g, Fiber 2.4 g, Protein 32.1 g, SaturatedFat 5 g, Sodium 698.7 mg, Sugar 3.4 g
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
CROCK POT POLLO CON SALSA VERDE
Make and share this Crock Pot Pollo Con Salsa Verde recipe from Food.com.
Provided by Broke Guy
Categories Chicken Breast
Time 4h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
- Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!
Nutrition Facts : Calories 352.7, Fat 17.9, SaturatedFat 8.8, Cholesterol 113.2, Sodium 1284.3, Carbohydrate 8.3, Sugar 8.2, Protein 35.4
SLOW-COOKER SALSA ROAST
This is so easy and fast to put together on your way out the door in the morning-and so good when you come home! Try it with rice or on soft tacos, or pile it on hamburger buns. -LaVonne Peden, Olympia, Washington
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 8 servings (2 cups sauce).
Number Of Ingredients 11
Steps:
- Sprinkle roast with garlic salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides. Transfer meat to a 5-qt. slow cooker. In a small bowl, combine salsa, water, onion, jalapeno and taco seasoning; pour over roast. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Reserve 2 cups cooking juices from slow cooker; discard remaining juices. Skim fat from reserved juices., Transfer to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into salsa mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with roast.
Nutrition Facts : Calories 402 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 884mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 39g protein.
SLOW COOKER ARROZ CON POLLO (CHICKEN WITH RICE)
Bone-in chicken breasts are slow cooked in a smoky tomato sauce with rice and peas, then topped with fresh cherry tomatoes and cilantro. The mix of fresh and cooked vegetables makes this meal pretty enough to entertain from the crock pot! From Ladies Home Journal.
Provided by Tee Lee
Categories One Dish Meal
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse chicken and pat dry.
- Combine oregano, chili powder, cumin, salt and pepper in a small bowl.
- Sprinkle half of spice mixture over chicken and rub in with fingers; set remaining aside.
- Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking.
- Add chicken and cook, turning, until browned on all sides, about 8 minutes.
- Transfer to a 6-quart slow cooker.
- Place canned tomatoes, onion, garlic, chipotle and remaining spice mixture in a blender.
- Cover and blend until almost smooth; pour over chicken. Add broth.
- Cover and cook, 4 to 5 hours on low or 2 to 2-1/2 hours on high.
- After cooking for the time above, gently stir in rice, cover and cook on high, stirring once, 30 minutes.
- Turn cooker off, stir in peas, cover and let stand 15 minutes.
- Cut cherry tomatoes in half and toss with cilantro; serve over chicken and rice, with lime wedges on the side.
SLOW COOKED POLLO CON SALSA ROJA
Categories Chicken
Number Of Ingredients 9
Steps:
- In the bottom of your slow cooker, layer the carrots, celery, and onions and top with the minced garlic. On top of the veggies layer your chicken, squeeze the lemon juice over the chicken, and pour the entire contents of the El Pato sauce on top. Cook on low all day (6-8 hours). Serve topped with the diced avocado and cilantro. I also made baked summer squash. I cut the zucchinis into large chunks, placed them in a glass backing dish and drizzled the squash with this mornings bacon grease and seasoned with plenty of garlic powder, dried oregano, and black pepper. Bake at 450 for 25-30 minutes.
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