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.
TORTITAS DE POLLO EN SALSA VERDE
Steps:
- Lavar las pechugas y ponerlas a cocer a fuego medio, mas o menos unos 45 minutos. Mientras pones a cocer el tomate verde con los chiles en un recipiente hondo con agua al nivel, ya que el pollo esta cocido lo desmenuzas y lo pones en un recipente de plastico le agregas los 5 huevos y lo revuelves , cuando el chile y el tomate esten hervidos lo licuas y agregas el cilantro, el ajo.
- El pollo ya que esta revuelto junto con el huevo pones un sarten con aceite y esperas a que este caliente y tomas una cuchara grande y lo que agarres con la medida de la cuchara lo pones en le aceite y lo expandes un poco ( pero no tanto si no se rompiera la tortita). Y asi continuamente haces las demas tortitas de pollo hasta terminar con toda la mezcla de pollo y huevo.( conforme van saliendo las tortitas de freir las pones en un plato con servilletas para que escurra la grasa).
- Luego en una olla onda la pones a calentar con un poco de aceite y esperas a que caliente un poco y le agrega las rebanada de cebolla, dejas que se dore un poco, y enseguida le agregas la salsa licuada , deja que hierva un poco mas o menos unos 5 minutos para que sazone agregas un poco de sal a tu gusto y luego vas agregando una por una las tortitas ya fritas y secas a la salsa deja que hierva por unos 5 minutos pa que la salsa penetre en las tortitas.
Nutrition Facts : Calories 0 g, 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
TORTITAS DE POLLO (CHICKEN CROQUETTES)
Very tasty recipe from Cocina Facil magazine. think little chicken burgers in the BEST homemade salsa verde. DH hates hot, so kept the chipotles on the side and served with crema.
Provided by Carol in Cabo
Categories Chicken
Time 20m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chicken, bread crumbs, milk, half the onion, salt and chile, and cilantro (if using) in a small bowl. Form into 8 patties.
- Heat the oil in a large saute pan, and fry the Tortitas (patties) until golden. Remove from heat, place on paper towel lined plate and keep warm.
- In the same pan fry the rest of the onion and add the tomatillos and garlic, saute until softened. Add one cup water and the chipotle. Blend or process until you have a nice Salsa Verde.
- Return the Tortitas (patties) to the pan and cook on low heat for 10 minutes until done.
- To plate: put some salsa on the plate, add Tortitas, drizzle with more salsa and drizzle or dab of Crema.
- OOPS! Forgot to mention that the meat seemed too loose so I rolled the portions in more breadcrumbs, then flattened and added to pan. I think that's why they came up so nicely golden.
- Just made again. The store didn't have ground turkey so I went to Cabo Mar fish monger and got fresh Jurel (a white fish) and they ground it for me. SO MUCH BETTER.
Nutrition Facts : Calories 237.8, Fat 16.2, SaturatedFat 2.7, Cholesterol 4.3, Sodium 117.1, Carbohydrate 20.4, Fiber 2.8, Sugar 5.8, Protein 4.2
ENCHILADAS VERDES CON POLLO AS MADE BY CUCO RECIPE BY TASTY
Recording artist Cuco teams up with Tasty to make his favorite recipe: Enchiladas Verdes Con Pollo. If you like your enchiladas spicy, increase the number of serrano peppers.
Provided by Betsy Carter
Categories Lunch
Time 55m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
- Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
- Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
- Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
- Set a rack in the center of the oven and turn on the broiler.
- Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
- Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
- Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
- Broil the enchiladas until the cheese is just melted, 2-4 minutes.
- Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
- Enjoy!
Nutrition Facts : Calories 412 calories, Carbohydrate 14 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 6 grams
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TORTITAS DE POLLO EN SALSA VERDE - FáCIL - RECETASGRATIS
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- En la siguiente imagen podrás observar los ingredientes que necesitaremos para la preparacion de estas deliciosas tortitas de pollo en salsa verde.
- Vamos a comenzar nuestra preparacion de las tortitas mexicanas colocando la pechuga de pollo en una cacerola con agua hirviendo, con la finalidad de que el pollo se cueza, y además agregamos un trozo de cebolla y un poco de sal.
- Mientras tanto, tomamos los tomates verdes, los lavamos perfectamente y los colocamos a cocer en una cacerola con agua hirviendo junto con el ajo, la cebolla, el chile serrano verde y una pizca de sal. Dejamos que se cuezan a fuego alto hasta que observemos que cambian de color.
- Una vez cocidos, retiramos los tomates del fuego y los agregamos a la licuadora junto el consomé de pollo en polvo, y los licuamos con un poco del agua con la que se cocinaron. Licuamos hasta obtener una salsa homogénea para las tortitas de pollo mexicanas y la reservaremos un momento.
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