Pollo Con Salsa Chipotle Chicken With Chipotle Sauce Recipes

Steps:

• Preheat the oven to 350°F
• Place the soaked chilies in a blender. Measure the soaking liquid in a jug and make up to 1 2/3 cups with the stock.
• Pour the liquid into the blender and process on high until smooth.
• Heat the oil in a frying pan, add the onions and cook for 5 minutes until soft.
• Place the onions in an ovenproof dish. Add the chicken breasts and season with salt and freshly ground black pepper.
• Pour the chipotle puree over the chicken covering each piece and cook in the oven for 1 hour until the chicken is thoroughly cooked.
• Serve the chicken with soured cream, Mexican rice and frijoles de olla.

Steps:

• In a large, deep, heavy-bottomed saute pan, heat the canola oil to 350 degrees F.
• In a bowl, toss the chicken with flour. In a separate shallow bowl, beat the eggs with the milk, Parmigiano cheese, Pecorino cheese, basil, mint, chives, tarragon, marjoram, salt, and pepper. Pour the bread crumbs onto a deep dish. Shake the excess flour from the chicken and dredge the chicken in the beaten eggs then in the bread crumbs. Dip the chicken in the eggs a second time and then again in the bread crumbs.
• Fry the chicken in the heated oil until golden brown, about 5 minutes on each side. Drain on paper towels and season lightly with salt. Serve with the dipping sauces and Simple Iceberg Salad.
• Mix the creme fraiche, gorgonzola, cayenne pepper, paprika, and fresh chives in a bowl until they are smooth. There will still be some small chunks of gorgonzola.
• In a mixing bowl, whisk the egg yolks with half of the oil and half of the lemon juice. Add the mustard and garlic. While whisking, add the remaining oil and lemon juice. When the texture is smooth and creamy, stir in the chives and sundried tomatoes. Season the aioli with salt, and pepper, to taste. Keep the aioli refrigerated until ready to serve.
• In a small bowl, whisk together the oil, vinegar, salt, and pepper, to taste. Toss the shredded lettuce with the dressing just before serving.

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:

• 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.