Picantes Piernitas De Pollo Con Cheddar Al Chipotle Recipes

Steps:

• Preheat oven to 300 degrees.
• Dredge chicken legs in the flour.
• In a frying pan over medium to medium-high heat warm oil and fry the chicken legs, turning as needed, until evenly browned. (A few minutes on each side, depending on your heat.). Make sure the chicken is well browned!
• Remove from pan.
• Pour off excess oil (but don't mop out all of the oil).
• Return pan to medium heat and saute the onion and garlic until the onion is transparent.
• Add tomatoes and cook for about 15 minutes.
• Remove this mixture from the heat and add to a blender or food processor.
• Add the chicken stock to the tomato mixture and puree until you get a sauce consistency.
• Season with salt and pepper.
• Arrange chicken legs in a baking dish and cover with tomato sauce.
• Cover with aluminum foil and bake for 1 hour.
• Remove foil, turn chicken in sauce, pour off excess liquid and bake until chicken is tender, about 30 minutes.
• Serve immediately.

Steps:

• 1. Mix olive oil, lime juice, 1/4 c. cilantro, and garlic salt in bowl.
• 2. Wash and pat dry chicken breasts, and place in zip lock. Pour mixture over chicken and marinate for AT LEAST an hour.
• 3. While marinating; over medium heat in a skillet, char the garlic cloves and onion until they turn brown, frequently stirring, about 4-5 minutes.
• 4. Remove from skillet and add to blender with cream and chipotle chiles. Add as much of the chipotle as you like to taste. Can be spicy! Liquify.
• 5. After liquifying, add chopped cilantro, do not chop the cilantro too small, might taste bitter. Refrigerate if not using immediately. Heat gently before serving.
• 6. Grill chicken to perfection. Depending on size of breasts, I usually grill them 6-7 minutes each side.
• 7. Pour over chicken before serving. **Hubby usually is grilling chicken while I am preparing the chipotle sauce.

Steps:

• Calienta el horno a 375°F.
• Recubre el pollo con la mezcla de queso según se indica en el paquete; colócalo en una charola (bandeja) para hornear ya rociada con aceite en aerosol.
• Hornea el pollo 25 a 28 min. o hasta que esté cocido. Mientras tanto, mezcla bien el chutney y la mayonesa.
• Sirve las piernitas con la mezcla de mayonesa y los palitos de apio.

Steps:

• Cook the chicken: Combine the chicken, onion, celery and carrots in a large saucepan and add 4 cups cold water. Add more water if needed to cover the solids. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook until the chicken is very tender and falling off the bones, about 45 minutes.
• Transfer the chicken to a bowl. When cool enough to handle, discard the skin and bones, then pull the meat into very fine shreds. Strain the broth and reserve for Tamales de Pollo or another use.
• While the chicken cooks, make the sauce: Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. While the onion cooks, puree the tomatoes, chipotles and garlic in a blender until smooth. Add to the pan and bring to a boil. Reduce the heat to simmer. Cook, stirring occasionally, until the sauce thickens, 2 to 3 minutes.
• Add the chicken to the sauce and gently fold to evenly coat and heat through. Season to taste with salt and pepper and serve immediately or cool to room temperature to use a filling for Tamales de Pollo.