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Full Online Book HomeLearning KitchenMexican And Hispanic - Chicken - Chile Verde Con Pollo
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Mexican And Hispanic - Chicken -  Chile Verde Con Pollo Post by :tnrmktng Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2275

Click below to download : Mexican And Hispanic - Chicken - Chile Verde Con Pollo (Format : PDF)

Mexican And Hispanic - Chicken - Chile Verde Con Pollo

1 lb. chicken breast meat trimmed of visible fat, cut into 1-inch pieces
cooking spray
1/3 cup plus 2 tablespoon flour, divided
2 medium onions, chopped
2 to 3 cloves garlic, minced or pressed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 to 5 fresh Anaheim chilies roasted, peeled, seeded, deveined and chopped
1 to 2 small fresh sweet red bell peppers, roasted, peeled, seeded and chopped - optional
1 (14.5-oz.) can chopped tomatoes or 2 large tomatoes peeled and chopped
2 1/2 to 3 cups water
3 to 4 teaspoons chicken base or bouillon
fresh ground black pepper to taste
chile powder to taste - optional
flour tortillas

Toss chicken with 2 tablespoons flour and set aside. Lightly spray a 4 to 6-quart Dutch oven or pan, with cooking spray and preheat on medium for 2 to 3 minutes. Add chicken to pan and cook turning often until flour has left a dark golden brown glaze on bottom of pan. The chicken will stick to bottom of pan because of flour. This is fine, just pry it gently off pan's surface. Reduce heat to low and continue to cook chicken for an additional 3 to 5 minutes or until moisture from chicken starts to lift browned glaze off bottom of pan. Remove chicken from pan and set aside.

Increase heat to medium and add onions and garlic to pan. Sauté onions until soft and browned from deglazing bottom of pan, about 5 minutes. Add small amounts of water if necessary to aid in the deglazing process and keep onions from drying out. Add salt, cumin and oregano to onions, continuing to sauté until spices are fragrant, 1 to 2 minutes.

Add tomatoes and chilies to pan; stir in flour a little at a time, mixing well after each addition. Slowly stir in water and bouillon. Stirring frequently, increase heat to medium-high and bring to boil; return chicken to pan and reduce heat to low. Simmer, covered for 35 to 45 minutes.

Uncover pan and increase heat to medium. Stirring often, cook Chile Verde at a high simmer until sauce is thickened, 15 to 20 minutes. Serve hot with warm flour tortillas.
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Mexican And Hispanic - Chimichangas Or Chicken Tacos Mexican And Hispanic - Chimichangas Or Chicken Tacos

Mexican And Hispanic - Chimichangas Or Chicken Tacos
2 tsp. vegetable oil 1 medium onion, chopped 2 cloves garlic, chopped 1 cup tomato sauce Dash each: Hot pepper sauce (Tabasco), oregano, salt, pepper 2 cups cooked, boned, shredded chicken Flour tortillas Shredded Cheese Chopped Tomatoes Shredded Lettuce Salsa In skillet, heat oil; add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomato sauce and seasonings, and cook an additional 5 minutes. Add chicken and heat through. Divide mixture onto tortillas and garnish with cheese, tomatoes, lettuce and salsa.

Mexican And Hispanic - Chile-rub Chicken Mexican And Hispanic - Chile-rub Chicken

Mexican And Hispanic - Chile-rub Chicken
3 Pounds chicken pieces 2 Teaspoons ground cumin 2 Teaspoons ground coriander 2 Teaspoons sweet paprika 1/2 Teaspoon cinnamon 1/4 Teaspoon cayenne 1 Teaspoon salt 2 Tablespoons fresh lime juice 3 Tablespoons olive oil 4 garlic cloves -- minced 1 jalapeno pepper -- seeded/ minced 1 Teaspoon grated fresh ginger Combine all ingredients except chicken and mix well. (The rub can be made in advance, covered and refrigerated up to 1 week.) Rub chicken pieces well with the mixture and place in resealable plastic bag or in bowl. Refrigerate several hours or overnight. When ready to cook, prepare grill