Pollo De Salsa Recipes

Steps:

• Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
• Turn slow cooker off. Stir in sour cream and season with salt.
• Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

Steps:

• Season chicken liberally with salt and pepper. Heat a large saute pan over medium-high heat, add oil, and place chicken in pan skin side down. Sear for 4 minutes, then reduce heat to medium and continue cooking for another 8 minutes. Turn chicken and cook another 4 minutes, or until just cooked all the way through.
• Meanwhile, make sauce by melting butter in a medium saute pan over moderate heat. Cook shallots and mushrooms until soft and golden, about 10 minutes. Add jalapenos and cumin, lower heat, and cook for 5 minutes. Add chicken stock. Turn heat to high and cook until liquid is reduced by half. Add cream or half-and-half and cilantro stems and return to a boil. Remove from heat. Puree in a blender, pass through a wire mesh strainer, and return to heat.
• Whisk egg yolks, sugar, and vinegar together in a small bowl. While continuing to whisk, pour one cup pureed cilantro sauce into egg mixture to temper. Then combine egg mixture with puree and cook over low heat, stirring constantly, until sauce is thick and smooth.
• Arrange grilled chicken over a bed of your favorite rice and spoon sauce over all. Garnish with cilantro leaves, grilled scallions, and Pickled Tomato Salsa. Serve immediately.
• In a large bowl, toss tomatoes with scallions and serrano chiles.
• In a medium saucepan, bring vinegar to a boil. Add sugar and salt, and cook until dissolved, about 1 minute. Remove from heat and reserve. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne, and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days. Makes 2 cups.

Steps:

• Add the tomatillos, onion, serrano peppers, and garlic to a medium saucepan. Pour in enough water to just cover. Bring to a boil over medium-high heat and cook until the vegetables are very tender and the tomatillos have changed color, 8-10 minutes.
• Use a slotted spoon to transfer the cooked vegetables to a blender and discard the cooking liquid. Purée the vegetables until broken down. Add the chopped cilantro, salt, and chicken stock. Blend the salsa until smooth. It should be speckled and thick.
• Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. When the oil is shimmering, add the salsa verde to the pan. Bring to a boil, then reduce the heat to maintain a strong simmer. Cook until the salsa deepens in color and thickens slightly, about 10 minutes, stirring occasionally. Pour the salsa into a medium bowl and set aside. Wipe out the pan with a paper towel.
• Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Working 2 at a time, fry the tortillas for 1 minute per side, until starting to brown but not completely fried. They should be crisp around the edges but still pliable enough to roll. Transfer the tortillas to a paper towel-lined baking sheet to drain.
• Set a rack in the center of the oven and turn on the broiler.
• Spread ½ cup of the salsa verde over the bottom of a 9 x 13-inch (22 x 33 cm) baking dish.
• Assemble the enchiladas: Dip a tortilla in the remaining salsa verde so both sides are coated. Place the tortilla on a flat surface and add about 4 tablespoons of shredded chicken to the center. Roll tightly. Place the filled tortilla, seam-side down, in the baking dish. Repeat with the remaining ingredients.
• Pour any remaining salsa over the top of the enchiladas, then sprinkle with the queso fresco.
• Broil the enchiladas until the cheese is just melted, 2-4 minutes.
• Serve the enchiladas warm with the diced onion, Mexican crema, and cilantro leaves for topping
• Enjoy!

Steps:

• Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.