POLLO A LA SARTéN ESTILO ITALIANO
La pechuga de pollo es muy sabrosa. Esta receta, preparada a la sartén con un toque italiano es perfecta para tu estilo de Vida Sana.
Provided by My Food and Family
Categories Casa
Time 25m
Yield 4 porciones
Number Of Ingredients 5
Steps:
- Cocina las pechugas en una sartén antiadherente grande a fuego medio de 6 a 7 min. por cada lado o hasta que se cocinen bien (165ºF). Saca el pollo de la sartén; tapa la sartén para mantenerlo caliente.
- Añade los vegetales a la sartén; cocina 4 min. o hasta que estén tiernos pero crujientes, revolviendo de vez en cuando.
- Incorpora el caldo y el aderezo. Devuelve el pollo a la sartén; cocina 1 min. o hasta que el pollo se caliente del todo.
Nutrition Facts : Calories 210, 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
CALABACITA CON PUERCO (PORK WITH SQUASH)
Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.
Provided by Jenny Crocker
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h28m
Yield 8
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
- Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.
Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g
POLLO A LA SARTéN CON CALABACITAS
Aprovecha la cosecha de la temporada preparando deliciosas recetas como este pollo a la sartén con verduras.
Provided by My Food and Family
Categories Casa
Time 35m
Yield 6 porciones
Number Of Ingredients 10
Steps:
- Cuece la pasta en una cacerola grande tal como se indica en el paquete, pero sin la sal.
- Espolvorea el pollo con la pimienta, entretanto. Calienta 1 cda. de aceite en una sartén antiadherente grande a fuego medio. Añade el pollo; cocínalo de 5 a 7 min. por lado o hasta que esté cocido (165ºF). Transfiérelo a un plato y tápalo para mantenerlo caliente. Agrega el aceite restante a la misma sartén. Añade los 2 tipos de calabacitas; sofríelas 3 min. Añade el ajo; sofríe todo durante 3 min. más o hasta que las calabacitas estén tiernas pero crujientes.
- Escurre la pasta y reserva 1/4 del líquido de su cocción. Mezcla la pasta con ese líquido en la misma cacerola; ponla en un platón para servir grande. Pon encima el pollo, las calabacitas y los ingredientes restantes.
Nutrition Facts : Calories 440, 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
CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)
Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.
Provided by mari9807
Categories World Cuisine Recipes Latin American Mexican Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
- Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
- Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
- Cover the pan and let simmer over medium heat, 20 to 30 minutes.
Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g
CALABAZA CON POLLO
This is a wonderful chicken and vegetable dish that I grew up with in Texas. I believe it is very healthy and filling. When served with mexican rice this dish is killer.
Provided by colnhausen
Categories Chicken Thigh & Leg
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken and boil until cooked, set aside.
- Wash all the squash, cut up into cubes, set aside.
- Wash tomato, cut up into cubes, set aside.
- Cut onion into cubes, set aside.
- Mix salt, pepper, garlic powder and cumin in a bowl, set aside.
- Get a large pan, add 2 tbs cooking oil, tomato, cubed squash and cubed onion.
- On medium high heat sautee for approximately 10 minutes or until you can see that everything is nice and tender.
- Add drained corn.
- Add tomato sauce.
- Add dry spice mixture.
- Add chicken.
- Add 2 cups chicken broth from chicken boil.
- Gently mix all the ingredients to coat everything well.
- Cover and let simmer on medium heat for approximately 20-30 minutes.
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