CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories Mexican Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
CHICKEN SIMMERED IN RED CHILE SAUCE
Make and share this Chicken Simmered in Red Chile Sauce recipe from Food.com.
Provided by justcallmetoni
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º.
- Heat olive oil in frying pan and brown chicken breasts on both sides.
- Remove from pan and place in oven proof baking dish.
- Open dried chiles, remove and discard seeds and stem.
- (Seeds are removed to prevent burning) Cut chiles into pieces.
- Melt butter in frying pan.
- Lightly sauté chiles in butter.
- Add chopped onions and garlic.
- Tear tortillas into pieces and add to pan.
- (The tortillas help to thicken sauce.) Sauté until ingredients are lightly browned.
- Add chicken stock and salt and simmer until ingredients are soft.
- Remove from heat and cool sauce to room temperature.
- Transfer cooled sauce to blender and blend until smooth.
- Pour sauce over chicken breasts.
- Bake at 350º for 20-25 minutes or until chicken is done.
- Remove from oven, top with shredded jack cheese and garnish with sprigs of cilantro.
- Bake a few additional minutes to melt cheese if necessary.
CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories Mexican Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories Mexican Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
POLLO EN VINO ROJO - CHICKEN IN RED WINE
This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook.
Provided by Cookin Kit
Categories Chicken
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken pieces in plastic bag in deep bowl.
- Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
- Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
- In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
- Crumble bacon and set aside.
- Drain chicken reserving marinade.
- Brown chicken pieces in reserved bacon drippings, about 15 minutes.
- Drain off fat.
- Remove garlic and bay leaf from marinade.
- Pour marinade over chicken in skillet.
- Add drained tomatoes, carrot and wine.
- Cover and cook over low heat 35- 40 minutes or until chicken is tender.
- Remove chicken.
- Stir bacon into sauce; season with salt and pepper.
- Spoon over chicken.
POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)
This Mexican stew is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It's traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili. The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.
Provided by Member 610488
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
- Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
- Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
- Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
- Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
- While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
- Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
- Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
- Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
- If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
- If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
- Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
- Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
- To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.
Nutrition Facts : Calories 694.2, Fat 34, SaturatedFat 7.7, Cholesterol 138.1, Sodium 793.4, Carbohydrate 58, Fiber 11.3, Sugar 10.9, Protein 40.3
CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories Mexican Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
CHICKEN CHORIZO (POLLO CON CHORIZO)
The star ingredient here is chorizo, a sausage I encountered in Spain and which gives this dish a wonderful flavour. It's not spicy as such, but full of flavour. Available from most supermarkets nowadays. Try for a unique experience
Provided by Andrew Sudron
Categories Chicken
Time 1h20m
Yield 3-5 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken liberally with paprika.
- Brown the chicken in a pan using the olive oil.
- Remove the chicken.
- Meanwhile chop the chorizo into pieces and add to the pan. (Some peel the 'skin' off, but this is optional. Don't boil the chorizo! Fry it).
- Add and fry the onions with the chorizo; The juices from the chorizo will blend with the onion.
- Add the garlic and continue to cook lightly for a few minutes.
- Add the tomatoes, laurel, sherry, brandy and everything else, including the chicken.
- Cook on the hob or in the oven for another hour, stirring if appropriate. (Or put in the slow cooker for a few hours).
- Serve with boiled potatoes. Peas are a good accompaniment.
CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories Mexican Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
BASIC RED SAUCE (SALSA DE CHILE ROJO)
When you go out for Mexican food at your favorite little place, and your food's covered with that delicious red sauce, and you wish you could make it at home? Now you can! This is so simple to make! I found this recipe in one of my gazillion cookbooks. I decided to give it a try. I'd been using the same red sauce for years, and loved it, so I'm not sure why I even tried this one. But am I glad I did!!! lol This recipe is mild, so should you want yours more spicy, then you'll want to use the hotter dried chiles. Either way, I'm sure you will love it. Don't be afraid of the dried chiles if this is your first attempt. It really is simple to do, and the end result will be so worth it. Where I buy my dried chiles, actually it's Albertson's, there's a rack in the specialty aisle, and there are cellophane bags hanging up. Usually, the bags have the type of chile and how spicy hot it is. So, that should help you out some. If you can't find any, zmail me and I'll help you. This freezes well.
Provided by FLUFFSTER
Categories Sauces
Time 1h45m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
- Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
- Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!
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