ENCHILADAS DE POLLO EN MOLE COLORADITO
An enchilada stuffed with juicy chicken and covered with mole sauce is an excellent way to showcase mole coloradito, one of the seven moles of Oaxaca. Coloradito typically calls for brioche or other bread to thicken the sauce; I like using sourdough for the slightly funky flavor it brings to the mole. Chocolate and plantains are common in this version as well, but I prefer mine without these to emphasize the flavors of the other ingredients. This recipe is a great way to demonstrate one of my favorite Mexican cooking techniques: refrying. Refrying is the process of cooking something again in an extremely hot saucepot to give it more character and depth of flavor.
Provided by Fermín Núñez
Time 2h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the ancho, pasilla and guajillo chiles and raisins in a medium bowl. Add enough hot water to cover, cover the bowl and soak until the chiles are softened and the raisins plump, 15 to 20 minutes. Strain. Remove and discard the stems from the chiles. Set the raisins and chiles aside.
- Meanwhile, preheat the oven to 350 degrees F.
- Place the tomatoes, tomatillos, onion and garlic on a rimmed baking sheet. Drizzle with enough oil to coat and sprinkle with salt. Roast until the vegetables are soft and slightly charred, about 25 minutes.
- Place the sourdough on a small rimmed baking sheet, drizzle lightly with oil and season with salt. Spread out in an even layer and toast until golden brown, 6 to 9 minutes.
- Place the cloves, cumin and cinnamon stick in a small heavy skillet. Place over medium heat and cook, stirring constantly, until toasted and fragrant, about 6 minutes. Transfer to a small plate. Add 3 tablespoons of the sesame seeds to the same skillet over medium heat and toast, stirring often, until golden brown, about 3 minutes. Transfer to the plate with the toasted spices.
- Drain the chiles and raisins. Working in 2 batches, combine the chiles and raisins, roasted vegetables, toasted sesame seeds, cinnamon stick, cloves, cumin, sourdough and broth in a blender. Puree until smooth, return to the bowl and set aside.
- To refry the sauce, pour enough oil into a 6-quart saucepan to cover the bottom. Place over high heat. Once the oil just begins to smoke, partially cover the pot to protect from the sauce splattering and carefully pour in the blended ingredients (see Cook's Note). Immediately cover the pot, lower the heat to low and cook, stirring occasionally, for 30 minutes; this will allow the flavors to marry and intensify.
- Preheat the oven to 350 degrees F.
- To assemble the enchiladas, add about 1 tablespoon oil to a large cast-iron skillet over medium heat. Fry the tortillas one at a time, turning them once, just until soft and pliable; this will make them easier to roll and prevent them from cracking. Set them aside in a stack on a plate, covered, to keep warm.
- When ready to assemble, flip the stack of tortillas to use the ones on the bottom first, fill each tortilla with chicken, roll to enclose and place side-by-side in a row in a large baking dish. Once the dish is full, cover the enchiladas completely with the mole and bake until the chicken is warmed through, 10 to 15 minutes.
- Meanwhile, place the remaining 1 tablespoon sesame seeds in a small heavy skillet set over medium heat. Toast, stirring constantly, until just lightly browned, about 2 minutes. Sprinkle the enchiladas with the sesame seeds and serve.
TACOS DE POLLO ENVUELTOS EN ALUMINIO
Steps:
- Calienta el horno a 400°F.
- Espolvorea el pollo con el sazonador. Corta 4 hojas grandes de papel de aluminio grueso y coloca 1/4 taza de las papas en el centro de cada una de ellas; pon encima el pollo, el queso y la salsa.
- Dobla el papel aluminio para formar 4 paquetitos. Colócalos en una charola (bandeja) para hornear con bordes.
- Hornea los paquetitos de 30 a 35 min. o hasta que el pollo esté cocido (alcance una temperatura interna de 165º F). Sácalos del horno. Déjalos reposar 5 min. Haz varios cortes en el papel aluminio para dejar que el vapor escape antes de abrir los paquetitos. Ponles encima la crema agria.
Nutrition Facts : Calories 320, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAQUETITOS DE POLLO CON BRóCOLI ENVUELTOS EN PAPEL DE ALUMINIO
Utilizando papel aluminio puedes preparar unos ricos paquetitos a base de pollo y acompañado del delicioso brócoli, queso cheddar y tocino.
Provided by My Food and Family
Categories Casa
Time 45m
Yield Rinde 6 porciiones.
Number Of Ingredients 7
Steps:
- Calienta el horno a 400°F.
- Combina la mezcla para relleno con el agua; coloca con una cuchara la mezcla en el centro de 6 hojas grandes de papel de aluminio resistente. Pon encima los ingredientes restantes.
- Dobla los lados del papel. Sella cada paquete, haciendo pliegues dobles tanto arriba como en ambos extremos y dejando espacio para que circule el calor por dentro. Pon los paquetitos en una fuente para hornear de 15x10x1 pulgadas.
- Hornéalos de 25 a 30 min. o hasta que el pollo esté completamente cocido (165ºF).
Nutrition Facts : Calories 450, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAQUETITOS DE POLLO ESTILO ORIENTAL
Usando verduras (vegetales) congeladas ahorrarás mucho tiempo y esfuerzo a la hora de preparar esta receta a base de pollo al estilo oriental.
Provided by My Food and Family
Categories Casa
Time 45m
Yield Rinde 6 porciones.
Number Of Ingredients 6
Steps:
- Calienta el horno a 400°F.
- Coloca el arroz a cucharadas en el centro de cada una de 6 hojas grandes de papel aluminio grueso; ponle encima el pollo y los vegetales. Mezcla bien los ingredientes restantes; rocíalo sobre los vegetales.
- Dobla el papel aluminio para formar 6 paquetes, dejando espacio para que circule el calor por dentro. Colócalos en una charola (bandeja) para hornear.
- Hornea los paquetitos de 30 a 35 min. o hasta que el pollo esté bien cocido (165°F). Déjalos reposar por 5 min. Haz varios cortes en el papel de aluminio con un cuchillo para dejar que el vapor salga de los paquetes antes de abrirlos.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAQUETITOS DE POLLO ENVUELTOS EN ALUMINIO
Hornear estos platos de pollo envueltos en paquetitos individuales de aluminio conlleva una limpieza ¡rápida y sencilla!
Provided by My Food and Family
Categories Casa
Time 45m
Yield Rinde 6 porciones.
Number Of Ingredients 6
Steps:
- Calienta el horno a 400°F.
- Mezcla la sopa con 1/4 de taza de agua. Combina la mezcla para relleno con el agua restante. Reparte la mezcla en 6 hojas grandes de papel de aluminio grueso en el centro de cada una.
- Pon el pollo, el jamón, los vegetales y la mezcla de sopa por encima. Dobla los lados del papel aluminio hacia arriba y forma paquetitos dejando espacio para que circule el calor por dentro. Colócalos en una charola (bandeja) para hornear de 15x10x1 pulgs.
- Hornea los paquetitos de 30 a 35 min. o hasta que esté el pollo (165°F). Déjalos reposar por 5 min. Hazle un corte a cada paquetito para que el vapor se escape antes de abrir.
Nutrition Facts : Calories 310, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PAQUETITOS DE POLLO ESTILO ESPAñOL ENVUELTOS EN ALUMINIO
Provided by My Food and Family
Categories Casa
Time 50m
Yield 6 porciones de 1 paquete cada una
Number Of Ingredients 5
Steps:
- Precalienta el horno a 400º F. Corta 6 hojas de papel de aluminio grueso y coloca 1/2 taza de arroz en el centro de cada una. Ponle encima una 1 pechuga de pollo. Cubre esto uniformemente con los tomates, las aceitunas y el aderezo.
- Dobla los cuatro lados del paquete para formar una bolsa "sellada", dejando espacio para que circule el calor por dentro. Sin amontonarlos, coloca los paquetes de papel de aluminio en una bandeja (plancha) para hornear de 15x10x1 pulgadas.
- Hornéalos de 30 a 35 minutos o hasta que el pollo esté bien cocido (170°F). Sácalos del horno. Déjalos reposar por 5 minutos. Haz varios cortes en el papel de aluminio con un cuchillo para dejar que el vapor salga de los paquetes antes de abrirlos.
Nutrition Facts : Calories 340, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN IN MOLE, PUEBLA STYLE
Provided by Tom Gilliland
Categories Chicken Chocolate Garlic Nut Pepper Fry Cinco de Mayo Dinner Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- In a large stock pot, parboil the chicken in water seasoned with salt and pepper to taste. Drain, reserving cooking broth, and refrigerate until ready to assemble the dish.
- Prepare the Mole Poblano. Clean the chiles by removing stems, veins, and seeds; reserve 1 tablespoon of the seeds. Heat 1/2 cup of the oil in a heavy skillet until it shimmers. Fry the chiles until crisp, about 10 to 15 seconds, turning once; make sure they do not burn. Drain on paper towels. Put the chiles in a nonreactive bowl, cover with hot water, and set aside for 30 minutes. Drain the chiles, reserving the soaking water. Puree the chiles in a blender with enough of the soaking water to make a smooth paste. It may be necessary to scrape down the sides and blend several times to obtain a smooth paste. In a heavy Dutch oven heat an additional 1/2 cup oil over medium heat and add the chile puree (be careful - it will splatter). Cook for about 15 minutes, stirring often. Remove from heat and set aside.
- Puree the tomatillos in a blender. In a coffee or spice grinder, grind the cloves, peppercorns, cinnamon, and toasted seeds. Add the seed mixture and the garlic to the pureed tomatillos and blend until smooth. Set aside.
- Heat 6 tablespoons of the oil in a heavy frying pan. Fry each of the following ingredients and then remove with a slotted spoon: the raisins until they puff up; the almonds to a golden brown; the pumpkin seeds until they pop. If necessary, add enough oil to make 4 tablespoons and fry the tortilla pieces and bread slices until golden brown, about 15 seconds per side; remove from the skillet with a slotted spoon. Add raisins, almonds, pumpkins seeds, tortillas, and bread to the tomatillo puree and blend, using 1 to 2 cups of the reserved chicken broth, as needed, to make a smooth sauce. This may have to be done in batches. In a heavy Dutch oven, heat 3 tablespoons of the oil over medium heat. Add the chile puree, the tomatillo puree, and the Mexican chocolate (be careful - it will splatter). Cook over medium heat for about 15 minutes, stirring often. Add the remaining 5 cups of chicken broth, cook over low heat for an additional 45 minutes, stirring often enough to prevent the mixture from scorching on the bottom. During the last 15 minutes of cooking time, add the parboiled chicken and heat through. Garnish with toasted sesame seeds and serve with white rice.
ENCILANTRADA DE POLLO/ENVUELTOS
A semi-spicy chicken dish that is served with Mexican rice and beans. This I usually prepare into envueltos (a soft taco). I sauté corn tortillas (soft not crunchy like a taco shell) and spoon the encilantrada mixture onto the tortillas, roll it up and top it with crema Mexicana and crumbled white Mexican white cheese. I prefer chicken thighs, but you may use chicken breasts if you prefer white meat or a whole chicken. This recipe feeds at least 8 persons 3-4 envueltos each. The cooking time for the chicken is usually 30 minutes. Please remember that additional time is needed to debone and dice the chicken. The salsa verde I use is Herdez, the taste compares to fresh.
Provided by Chef Lerouquinne
Categories Poultry
Time 1h30m
Yield 3-4 envueltos per person, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, add chicken salt and pepper cook till done (saving the chicken stock), remove skin, debone and dice. Sauté onion and minced cilantro (coriander) on low-medium heat for about 3 minutes or till onion gets slightly golden. Add minced garlic last (garlic flavor gets tarty if sauteed too long) and sauté one more minute. Add the cans of Herdez salsa verde and chicken stock, cook on low to medium heat for 5-8 minutes. Add the diced chicken and continue to simmer for 5 more minutes.
- Sauté corn tortillas in oil on medium heat about 6 seconds on each side till soft, spoon encilantrada onto tortilla roll it up and top with crema mexicana and white Mexican cheese. Serve with Mexican rice and beans.
Nutrition Facts : Calories 399.6, Fat 18.4, SaturatedFat 4.7, Cholesterol 79.3, Sodium 549.2, Carbohydrate 37.4, Fiber 5, Sugar 2.5, Protein 21.7
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