POLLO ALLA BIRRA FOR TWO
Chicken and beer: so simple, yet, so good. This Italian classic is a perfect lunch or dinner for two. It uses a few ingredients but has a deep, complex flavor. The cornstarch helps create a thick and creamy sauce. Serve with mashed potatoes and a small salad for a complete meal.
Provided by Buckwheat Queen
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Put the chicken in a large bowl with crushed garlic, 1 tablespoon rosemary, salt, and pepper. Pour beer over top and let rest for at least 30 minutes.
- Remove chicken from the marinade and pat dry with paper towels. Sprinkle cornstarch over the chicken to coat it completely. Reserve the marinade.
- Heat oil in a Dutch oven over medium heat. Add chicken and brown on all sides, about 3 minutes per side. Add onion. Remove garlic from the marinade and add to the Dutch oven with a bit of marinade to keep everything from burning. Saute until onion is tender and translucent, about 5 minutes.
- Add remaining marinade and remaining 1 tablespoon rosemary. Scrape the bottom of the pot to remove any browned bits. Lower the heat and simmer until the sauce has reduced and thickened and the chicken is no longer pink inside, about 15 minutes. Serve hot.
Nutrition Facts : Calories 654.4 calories, Carbohydrate 23.5 g, Cholesterol 166.8 mg, Fat 35.8 g, Fiber 2.5 g, Protein 49.5 g, SaturatedFat 7.1 g, Sodium 249.8 mg, Sugar 2.4 g
POLLO ALA CREMA
A creamed chicken dish with a Latin Flair. A bit out of the ordinary in that while it is a traditional Latin dish it's one that does not use the more expected tomato type bases.
Provided by Steve P.
Categories Chicken
Time 1h30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large frying pan.
- Saute chicken, onion and bell pepper until chicken is cooked and vegetables are tender. Add Half & Half, pimientos, mushrooms and chicken base. Bring to a boil.
- Add cornstarch to milk and mix until dissolved, add to chicken mixture.
- Bring to a boil for 5 to 7 minutes or until chicken is tender.
- Serve hot over Spanish rice, white rice or as a filling in tortillas.
Nutrition Facts : Calories 440.6, Fat 29.3, SaturatedFat 15.6, Cholesterol 123.9, Sodium 266.7, Carbohydrate 18.3, Fiber 1.2, Sugar 1.7, Protein 26.4
POLLO A LA CREMA
I 'winged' this recipe after searching the Internet for an equivalent to a favorite restaurant dish. Hope you enjoy it as much a we did!
Provided by MOMINATOR
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. Simmer covered for about 15 minutes, stirring occasionally.
- Spoon the mixture into flour or corn tortillas and serve with rice and beans.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 20.8 g, Cholesterol 110.1 mg, Fat 22 g, Fiber 1.1 g, Protein 22 g, SaturatedFat 12.4 g, Sodium 352.7 mg, Sugar 1.8 g
PENNE POLLO (CHICKEN PASTA)
Rich Italian Dish
Provided by danny1hayes
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a frying pan or saucepan cook the chicken until almost cooked
- Add garlic, Cream, Salt, Pepper, mushrooms to the chicken
- Add 1 tsp of Pesto
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
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
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