Pollo Picante Recipes

Steps:

• 1. Butterly and flatten chicken breast, between two pcs. of heavy plastic wrap, about an 1/8" - 1/4" thick.
• 2. In a medium bowl add the Enchilada sauce, chili powder, onion powder, cumin, and garlic powder. Mix to combine. Add the sauce and chicken pieces to a large Ziplock bag and seal removing as much air as possible.
• 3. Put chicken in refrigerator and leave for a minimum of 2 hours, or longer.
• 4. Remove chicken from refrigerator and cut up vegetables.
• 5. Heat a large iron skillet over med/high heat and add oil. When oil gets a nice sheen, remove chicken from marinade and add directly into hot pan. Reserve Marinade.
• 6. Cook chicken thouroughly, about 4 minutes per side, and season with salt and pepper.
• 7. Add vegetables to pan and cook until softened or al dente. If pan becomes to dry, turn down heat and add some of the reserved marinade.
• 8. Serve Hot chicken with vegetables over top.
• 9. Serve with all your favorite Mexican Sides such as Guacamole, Pico, Refried Beans, Rice, Cilantro and some Lime wedges.

Steps:

• Combine soup, milk, mushrooms, onion, salt, pepper and chili powder. Mix thoroughly.
• Layer ingredients in greased 13x9 dish in this order: Chicken, rice, soup mixture, salsa, cheese
• Bake at 350 for 30-40 minutes.

Steps:

• Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
• Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
• Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
• Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
• Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.).
• Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
• Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil).