CHICKEN AGUASCALIENTES
A great country style chicken with its origins based in Mexico. Pan fried potatoes the perfect side for sopping up the pan sauce that comes from the chicken and tomatoes. This is a favorite in our household. We serve with shredded lettuce, jalapenos and fried potatoes. (The ingredients in country recipes tend to be rough...
Provided by debbie lopez
Categories Other Main Dishes
Time 1h20m
Number Of Ingredients 13
Steps:
- 1. Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in cooking oil about 15 minutes. Add onion and garlic; cook 5 minutes more.
- 2. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
- 3. Remove chicken to platter, keep warm.
- 4. Measure pan juices; add water to make 2 cups total. Return to skillet. Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
- 5. Spoon some of the sauce over the chicken; pass the remaining sauce.
POLLO AGUASCALIENTES
This is so flavor full and delicious! it falls apart as soon as it comes out of the crock!
Provided by Elly Demaray
Categories Chicken
Time 4h15m
Number Of Ingredients 11
Steps:
- 1. Sprinkle chicken with salt and pepper. In 12-inch skillet brown chicken in cooking oil about 5 minutes. Add onion and garlic. Cook 5 minutes more.
- 2. Combine remaining ingredients in mixing bowl.
- 3. Place chicken, onion and garlic in bottom of crock-pot. Top with tomato mixture. Cook on high for 4 hours.
- 4. Serve with corn tortillas, sour cream and sliced avocados.
CHICKEN AGUASCALIENTES
A great country style chicken with its origins based in Mexico. Pan fried potatoes the perfect side for sopping up the pan sauce that comes from the chicken and tomatoes. This is a favorite in our household. We serve with shredded lettuce, jalapenos and fried potatoes. (The ingredients in country recipes tend to be rough chopped)
Provided by Debbwl
Categories Poultry
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with salt and pepper.
- In 12 inch skillet brown chicken in cooking oil about 15 minutes.
- Add onion and garlic; cook 5 minutes more.
- Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
- Remove chicken to platter, keep warm.
- Measure pan juices; add water to make 2 cups. Return to skillet.
- Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
- Spoon some sauce over chicken; pass remainding sauce.
Nutrition Facts : Calories 830.9, Fat 58.3, SaturatedFat 15.6, Cholesterol 255.2, Sodium 825.7, Carbohydrate 9.1, Fiber 1.7, Sugar 4.8, Protein 64.5
CHICKEN, AGUASCALIENTES STYLE
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 425°. In a medium bowl, toss the potatoes with about 1 tablespoon of the olive oil and put in an ovenproof baking dish. Sprinkle with 1/2 teaspoon of the salt and pepper. Roast until golden brown and tender, 40 to 45 minutes. 2. Trim excess fat from the chicken. Add the remaining salt or more, as desired. Heat the remaining oil in a large skillet and cook the chicken about 4 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate. 3. Add the onion to the skillet and cook, stirring until limp, about 3 minutes. Add the chorizo and cook, breaking up into small pieces, until lightly browned. Add the garlic, tomatoes, lime juice, oregano, sugar, cinnamon, and cloves. Cook, stirring, until the juices reduce, 4 to 5 minutes. 4. Return the chicken to the pan and add the chicken broth. Stir to coat the chicken with the sauce. Bring to a boil, reduce the heat to low, cover and simmer until the chicken is very tender, 30 to 35 minutes. To serve, arrange the chicken on a large platter. Spoon the sauce over the chicken and scatter the jalapeños on top. Surround the chicken with the roasted potatoes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHICKEN A LA QUEEN
Chicken, fresh vegetables, and tarragon in a cream sauce works great served with biscuits or pastry shells, and makes a quick and elegant dinner.
Provided by kelly24095
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h10m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside.
- Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
- Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well.
- Place a split biscuit on each plate and pour the chicken mixture over the biscuits.
Nutrition Facts : Calories 765.8 calories, Carbohydrate 35 g, Cholesterol 182.4 mg, Fat 49 g, Fiber 3.6 g, Protein 42.5 g, SaturatedFat 19.9 g, Sodium 672 mg, Sugar 8.4 g
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