Chicken In Beer Sauce Pollo A La Cerveza Recipes

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CHICKEN IN BEER SAUCE -- POLLO A LA CERVEZA

I got this recipe from the Spanish Home Cooking cookbook. I normally use chicken thighs, but you could use any cut. Don't wash the chopped potatoes because their starch helps thicken the sauce. If you do rinse the potatoes, or leave them out altogether, you may have to add a bit of cornstarch near the end of the cooking.

Provided by Sackville

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12



Chicken in Beer Sauce -- Pollo a la Cerveza image

Steps:

  • In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper.
  • Add the chicken pieces, seal the bag and shake up and down to coat the chicken.
  • Heat oil in a large, fairly deep frying pan.
  • Add chicken and cook on both sides until golden brown, about 15-20 minutes.
  • Remove chicken from the pan.
  • Lower the heat slightly and add the onion, garlic and pepper to the pan.
  • Sauté for a couple minutes, then add the carrots.
  • Cook for another couple minutes, then add the tomatoes and remaining salt, if needed.
  • Cook for about 5 minutes, stirring occasionally.
  • Stir in the beer and potatoes.
  • Top with the chicken and bring to a boil.
  • Cover and let simmer over a low heat for 30 minutes.
  • Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly.
  • You can re-brown the chicken in a bit of oil in a second skillet, just before serving.
  • I find it needs this"touch up" especially if it still has the skin on.
  • Serve with your favourite green veggies.

2 tablespoons olive oil
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 -3 1/2 lbs cut up chicken pieces
1 large onion, chopped
2 cloves garlic, chopped
2 large carrots, chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
12 ounces lager beer
2 medium potatoes, peeled and cut into 1/2 inch cubes

POLLO GUISADO

A delicious and easy Spanish chicken stew, or pollo guisado. Great for entertaining and makes for great leftovers. Serve over white rice.

Provided by audball

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h50m

Yield 8

Number Of Ingredients 14



Pollo Guisado image

Steps:

  • Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
  • Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
  • Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 14.3 g, Cholesterol 47.6 mg, Fat 16 g, Fiber 2 g, Protein 18.7 g, SaturatedFat 3.5 g, Sodium 1339.4 mg, Sugar 2.4 g

2 tablespoons olive oil
1 whole chicken, cut up
salt and ground black pepper to taste
1 medium onion, chopped
4 cloves garlic, minced
½ cup sofrito
2 potatoes, peeled and cubed
2 cups chicken broth
1 (8 ounce) can tomato sauce
1 (1.41 ounce) package sazon seasoning
½ teaspoon ground cumin
1 bay leaf
2 tablespoons cold water
1 tablespoon cornstarch

POLLO A LA CREMA

My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.

Provided by GrammaJeanne

Categories     Chicken Breast

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8



Pollo a La Crema image

Steps:

  • Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
  • Add cream, mushrooms, paprika & chicken base.
  • Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
  • Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
  • Serve hot with warmed flour tortillas and Spanish Rice.

2 tablespoons olive oil
4 cups boneless chicken breasts, cut in strips
1 sweet onion, cut in half lengthwise and sliced
2 cups fresh mushrooms, sliced fairly thick
1 tablespoon paprika (or more if desired)
2 tablespoons chicken base
1 cup heavy cream (Mexican cream works best)
2/3 cup sour cream

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 8h25m

Yield 4

Number Of Ingredients 16



Pollo a la Brasa (Peruvian Grilled Chicken) image

Steps:

  • Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
  • Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
  • Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g

2 pounds bone-in, skin-on chicken thighs
⅓ cup soy sauce
5 cloves garlic
2 tablespoons lime juice
1 tablespoon vegetable oil
2 teaspoons cumin
1 teaspoon paprika
½ teaspoon dried oregano
2 fresh jalapeno peppers, seeded and chopped
½ cup firmly packed cilantro
¼ cup mayonnaise
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1 clove garlic
½ teaspoon salt
¼ teaspoon ground black pepper

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