Pizza Con Pollo Asado Recipes

Steps:

• In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

Steps:

• Marinate chicken in salad dressing for at least one hour at room temperature. Drain chicken; discard marinade.
• Preheat oven to 350 degrees.
• Lightly coat chicken in seasoned bread crumbs. Arrange chicken in a baking dish;bake until cooked through, about 30 minutes.
• In a small saucepan,melt butter over medium heat. Whisk in flour; cook 3 to 4 minutes to make a roux. Set aside.
• In another pan,dissolve chicken base in 2 cups water.
• Stir in cream, pepper, and sage. Bring to a boil and add roux. Stir constantly until mixture returns to a boil and begins to thicken.
• Stir in 1/3 cup provel and remove from heat.
• Coat the bottom of a medium baking dish with sauce; arrange cooked chicken on top of sauce.
• Top chicken with bacon,broccoli,and tomato. Pour remaining sauce over all.
• Sprinkle cheddar cheese and remaining provel cheese to cover.
• Return to oven and broil on high until cheese begins to melt and slightly brown, about 3 minutes. BUON APPETITO!