POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)
When I lived in Mexico this was one of my favorite dishes.
Provided by Malcolm Colcleugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
- Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
- Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g
POLLO EN PIPIAN TIPO ZACATECAS (CHICKEN WITH PIPIAN SAUCE, ZACATECAS STYLE)
Steps:
- For the pollo: In a pot, add the chicken breast, garlic, tomato, onion and salt. Add water to cover the chicken breast. Bring to a boil, then reduce the heat and cook until the chicken is cooked through. Remove the chicken and strain the broth. Set aside the broth for the sauce. Shred the chicken.
- For the pipian sauce: In a medium saute pan, toast the pumpkin seeds on medium heat, stirring constantly to prevent burning, about 5 minutes. Transfer the seeds to the chicken broth and let soak for about 15 minutes. Repeat the toasting with the purple corn kernels, then transfer to the broth. Repeat the toasting with the chiles, breaking them apart and stirring constantly, about 5 minutes. Transfer the chiles to just enough hot water to cover and let soak for about 15 minutes.
- Remove the chiles from the water and discard the water. Transfer the chiles to a blender with some chicken broth and blend, then remove and blend the pumpkin seeds finely. (You want it to look like a thin purée.) Set aside.
- Heat a heavy-bottomed pot on medium heat. Add the oil. Once the oil is hot, slowly add the two blends together. Cook, stirring constantly, then add the remaining chicken broth. Bring to a boil, then reduce to medium heat. Simmer, stirring constantly, until the sauce reduces to a thick consistency, about 10 minutes. Add salt to your liking.
- Serve the sauce on top of the chicken!
PAN-FRIED CHICKEN WITH HOISIN CRANBERRY SAUCE
No need for sides-this recipe makes a complete meal in just 30 minutes. The sweet, tangy cranberry sauce is perfect with chicken and couscous. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Flatten chicken slightly; sprinkle with salt, ginger and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat chicken with flour, dip in eggs, then coat with crumbs., Cook chicken in oil in a large skillet over medium heat for 4-6 minutes on each side or until no longer pink., Combine the cranberry sauce, hoisin sauce, brown sugar, salt and ginger in a small saucepan; heat through., Saute zucchini in oil in a large saucepan until crisp-tender; add water and hoisin sauce. Bring to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork. Serve with chicken and cranberry sauce.
Nutrition Facts : Calories 695 calories, Fat 18g fat (3g saturated fat), Cholesterol 169mg cholesterol, Sodium 1215mg sodium, Carbohydrate 88g carbohydrate (33g sugars, Fiber 4g fiber), Protein 46g protein.
CHICKEN WITH CRANBERRY SAUCE
You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.
Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 602mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
CRANBERRY SAUCE CHICKEN I
Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.
Provided by phaylock
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
- Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g
CRANBERRY, FONTINA AND WALNUT STUFFED CHICKEN BREASTS
This is much easier then it sounds, and so full of flavor. I take advantage of pre grated cheese, a small package of pre chopped walnuts and dried cranberries, all from the local grocer. Apple jelly tops the chicken as a nice glaze with some dried sage. Then for a side dish ... wild rice, with small bites of granny smith apples sauteed with onions cooked in chicken broth with fresh sage. The ultimate rice dish. Still done in 20 minutes. The combination of my chicken breasts and this rice dish, and maybe some roasted beets and a small salad makes this a really nice dish to entertain with ... without breaking the bank.
Provided by SarasotaCook
Categories Chicken Breast
Time 1h15m
Yield 6 Chicken breasts, 6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken -- now I like to take advantage of the frozen chicken breasts for this. They tender to be a bit smaller and once thawed are are bit easier to flatten out. I found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. I just flatten mine with my mallet in between saran wrap, but you can use what method you like best.
- Filling -- In a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. Add the celery, onion and garlic and just sweat on medium until they get nice and soft. Cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. Mix all until everything is soft and well combined. Remove and let cool slightly.
- Stuffing the chicken -- Just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. Top it with some fresh grated cheese. As I said, I love fontina, but you can use a gruyere or even swiss if you want. Then roll up the chicken. Just roll up and try to tuck in the sides as you go. I like to use a couple of tooth picks to secure it at the end.
- Dredging the Cooking -- Add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. Now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. Cook each chicken breast on all sides just a couple minute until lightly brown.
- Glaze -- Keep the chicken in that pan, it is going in the oven. But first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. Then brush on the chicken on all sides. Transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown.
- Remove the chicken cover and let set a few minutes until the juices re distribute. Then slice into pretty slices and serve with my apple and onion wild rice. A nice farmers market green beans or roasted beets make this perfect.
Nutrition Facts : Calories 683.6, Fat 25.1, SaturatedFat 8.4, Cholesterol 184.2, Sodium 560.6, Carbohydrate 72, Fiber 3, Sugar 31.4, Protein 42.6
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