CHICKEN ALA POLLO SEASONING-EASY
Yesterday I was shopping at a Food 4 Less (owned by Kroger/Ralph's). They were demonstrating Chef Merito Chicken seasoning by simply cooking some cut up chicken tenders in the seasoning w/ a bit of oil. I had a taste of the chicken on a toothpick. The seasoning was only $1.88 for the small 3 oz. bottle...so I decided to cook some cut up chicken tenders for today's lunch which was just the chicken, warmed corn tortillas and lettuce, cheese & taco sauce. After eating 2 tacos, I was full but had left over chicken. The recipe is what I did with the left over chicken.
Provided by Marilyn Davidson @nana7777
Categories Chicken
Number Of Ingredients 10
Steps:
- Cut up chicken into small bit size pieces and add 1 teasp. seasoning powder-mix up with hands to coat.
- Cook chicken in the oil until done (no longer pink)-the seasoning makes it look yellow. Remove chicken from pan and set aside-add bell pepper & onion to soften in the same pan/skillet.
- While doing the above-boil some water a medium size saucepan & add 1 teaspoon of the seasoning-when a nice boil is going, add Fideo & cook about 6 minutes-drain and return to the pan. Add the chicken, soups, peppers & onion & about 1 cup of canned or frozen corn. Stir all together & pour into oil sprayed 9" square casserole dish. Top with crushed corn chips & Bake at 350 degrees for about 20 minutes. No need for the cilantro-I explained that in my intro-LOL-unless you really want to make it pretty.
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
POLLO A LA CREMA
My favorite dish at our local Mexican Restaurant. Chicken, mushrooms & onions in a spicy cream sauce, YUM! Very rich, but so delish! A real comfort food. I have been playing with the recipe for some time, just trying to get close to what they serve. I think I'm finally as close as I can get. 5/30/08 Update: If you can find Mexican Crema (dairy case at my grocer) it is thicker and works better than cream. This is also good served over rice or noodles. ***I discovered that my Paprika had gotten old and lost strength, when I bought new, I also had to reduce the amount. The recipe now reflects the reduced amount.
Provided by GrammaJeanne
Categories Chicken Breast
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent.
- Add cream, mushrooms, paprika & chicken base.
- Bring to a boil and simmer for 5-7 minutes or until chicken is tender.
- Remove from heat and stir in sour cream. Mixture will be somewhat thin, but should be a creamy texture like the consistency of a white sauce.
- Serve hot with warmed flour tortillas and Spanish Rice.
EL POLLO LOCO CHICKEN MARINADE RECIPE - (3.7/5)
Provided by AzWench
Number Of Ingredients 10
Steps:
- Mix vinegar, garlic, salt, oregano, pepper, chili peppers, pineapple juice, lime juice and vegetable oil together. You can save ¼ of a cup on the side to use for basting the chicken later to add even more flavor. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.
POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g
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- To use, generously rub over chicken thighs, breasts, drumsticks, or tenders or a whole chicken before cooking. You can first rub some olive oil over the chicken to help the rub stick to the meat better.
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- Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 2 teaspoons kosher salt until smooth.
- If using chicken breast halves, cut into cutlets following our instructions here, pounding to an even thickness of about 1/4 inch (if desired, you can butterfly the breast halves by not fully cutting all the way through, so that they open like a book; butterflied breasts also need to be pounded to an even thickness).
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