Brookes Pizza Pollo Recipes

Steps:

• In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Steps:

• Heat the olive oil in a heavy-based frying pan.
• Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
• Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
• Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet.
• Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.

Steps:

• Preheat the oven to 425 degrees F. Roll out the pizza dough and fit it onto a 15-inch pizza pan.
• Brown the ground beef in a medium skillet over medium heat, about 10 minutes. Stir in the taco seasoning. Set aside.
• In a medium bowl, mix together the refried beans and picante sauce until combined. Spread the mixture onto the crust. Scatter the olives over the crust, then top with the cheese and the browned beef. Bake for 20 minutes, or until the crust is lightly browned.
• While the crust is baking, lightly salt the tomatoes, then, in a medium bowl, toss them with the lettuce and sour cream. Once the pizza is out of the oven, top it with the cool lettuce mixture. Slice into eight pieces and serve.

Steps:

• Preheat oven to 375 degrees F.
• Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
• Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken chunks with 1 teaspoon kosher salt. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Quickly brown the chicken, in batches if necessary, and transfer it to a plate. Deglaze the pan with 1/4 cup of the chicken stock, after fond is deglazed, transfer the liquid to a small bowl and set aside.
• Give the pan a quick rinse and towel dry. Put the pan back over medium-high heat and when the pan is hot, heat the remaining 1 tablespoon olive oil (but not smoking) add the onion, and 2 pinches of salt, saute until nearly translucent, about 5 to 7 minutes, Stir in the garlic and cook for another 5 minutes. Add the dry spices to onion/garlic mixture and saute for 2 minutes. Next add the remaining 1 3/4 cups chicken stock (including stock from deglazing), and bring to a near boil but not bubbling. Turn the heat down to simmer, and whisk in the almond butter, tomato paste, sriracha sauce, salt to taste, and honey. Whisk the sauce until completely incorporated. Add chocolate pieces, and continue to whisk until melted. Gently simmer the sauce for 5 minutes on the stove, take the pan off the heat, and immerse the chicken into mole sauce. Cover the pan and put it into the oven for 10 minutes. Reduce the oven heat to 350 degrees F. Remove the cover from the pan and bake for 1 hour.
• As the mole bakes, spoon the mole sauce over the chicken if the chicken is exposed periodically, or give a gentle stir every once and a while if you see a skin forming. If the mole sauce seems to be reducing too much (if it looks overly pasty), then add a splash of chicken stock to thin it out. Take the pan out of the oven, remove chicken from the pan to a covered dish to keep warm. The sauce should be thick; if it's not gravy-thick then reduce it for a few minutes on the stove top. If the sauce is overly thick then thin it out with a splash of chicken stock. Taste and add more kosher salt if you like. Stir in most of the cilantro (reserve a few pinches for garnish), then add the chicken back to the sauce. Spoon the chicken mole into a serving dish and top with the diced tomato and remaining cilantro. Good accompaniments include a Spanish-style rice, roasted potatoes, stewed Mexican-style black beans, roasted pumpkin, or squash.
• Cook's Notes:
• - I prefer bone-in but can use boneless, bone in will make for moister, more flavorful chicken, if medium-size then split and cut breast (with or without bone-in) into 3rds, for large chicken breasts then cut into quarters.
• - Sriracha sauce is a spicy sauce from Vietnam with rooster on label, or you can substitute with fresh minced habanero pepper or good quality hot sauce to taste, (if not using sriracha make sure you use substitute heat with caution, for example 1 teaspoon fresh habanero is far hotter than equal part sriracha) but sriracha works best in this recipe. It's now available in most grocery stores.

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).