Pollo Con Chipotle Y Mayonesa Recipes

Steps:

• *Note: Add more jalapeños to taste. I reduced the amount significantly from the original recipe adding about 2 tablespoons total of fresh jalapeño and serrano chili peppers.
• Wet Rub: In a blender, combine the chipotles with adobo sauce, white onion, jalapeño, cilantro and lime juice. Add a pinch of salt. Blend until smooth.
• Transfer to a large glass mixing bowl. Fold in 3/4 cup of mayonnaise. Taste and adjust seasonings. If it is too spicy, add more mayonnaise.
• Add the chicken pieces, turn to coat, then cover the bowl and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
• Heat the oven to 350 degrees.
• Place the almond meal/breadcrumbs on a large plate. Stir in the lime zest then coat the chicken pieces on each side. Transfer the chicken to an oiled (olive oil) roasting pan or large pie dish. {{Important}}: *Discard* the chipotle-mayonnaise mixture and breadcrumbs.
• Bake until the chicken is no longer pink, the juices run clear and the breadcrumbs are nicely brown, about 45 minutes. Note: if the breadcrumbs look like they might start to burn, you can cover the pie pan with aluminum foil.
• Let the chicken rest in the pan 5 to 10 minutes before serving. Serve with wedges of lime and garnish of fresh cilantro.
• Serving suggestion: The chicken thighs were transferred to a platter of converted rice (not instant) and served along with plain black beans and Recipe #370963 spooned over a bed of baby spinach.

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

Steps:

• In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

Steps:

• Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
• Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
• Grill skewers and baste with remaining marinade.
• Make cream sauce by combining all ingredients and chilling until ready to use.
• Serve skewers over rice, with a sprinkling of cheese and cream sauce.