POLLO ASADO AL CHIPOTLE CON PAPAS Y CEBOLLAS
Corta dos pollos en crapaudine y ásalos a la parrilla. Usa uno hoy y reserva el otro para preparar arepas de pollo asado al chipotle de mañana.
Provided by My Food and Family
Categories Casa
Time 1h5m
Yield 6 porciones
Number Of Ingredients 6
Steps:
- Calienta la parrilla a fuego medio-bajo.
- Quita el espinazo a cada pollo con una tijera de cocina o un cuchillo afilado y ábrelos estilo mariposa.
- Mezcla bien la salsa para asar, el chile y el ajo. Pon las papas y la cebolla en un tazón mediano. Añade 1/3 taza de la mezcla de salsa para asar; revuelve para cubrir las verduras (vegetales). Ponlos al centro de 4 cuadrados de papel aluminio resistente. Dobla el papel aluminio para formar 4 paquetes.
- Asa los pollos durante 15 min.; voltéalos. Pon los paquetes en la parrilla; ásalos de 25 a 30 min. o hasta que los pollos estén bien cocidos (temperatura interna de 165ºF) y las verduras estén tiernas, volteándolas ocasionalmente y untando los pollos con la mezcla de salsa restante durante los últimos 15 min. Haz pequeños cortes en cada paquete para dejar salir el vapor. Sirve uno de los pollos con las verduras cocidas. Deja que el pollo restante se enfríe; tápalo y guárdalo en el refrigerador para preparar arepas de pollo asado en otra ocasión.
Nutrition Facts : Calories 390, 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
AREPAS DE POLLO ASADO AL CHIPOTLE
Si no las has preparado antes, estas fáciles y deliciosas Arepas de pollos asado al chipotle son un gran comienzo.
Provided by My Food and Family
Categories Recetas de cena
Time 30m
Yield 12 porciones
Number Of Ingredients 8
Steps:
- Mezcla bien la harina de maíz y el agua en un tazón grande. Agrega el parmesano; mézclalo bien. Deja reposar la mezcla 5 min.
- Divide la masa en 12 pedazos iguales; forma una bolita con cada uno. Aplasta las bolas para formar tortitas de 4 pulgs. cada una, agregando agua a tus manos si es necesario para redondear los bordes.
- Calienta la plancha, después de rociarla con aceite en aerosol, a temperatura media-alta. Agrega las tortitas; cocina cada lado de 8 a 10 min. o hasta que estén doradas ambas caras. Pásalas a un plato. Ponle encima los demás ingredientes.
Nutrition Facts : Calories 280, 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
PULLED PORK AREPAS
Say good-bye to hamburger buns. Barbecued pulled pork just found a new home in arepas (griddled Venezuelan corn patties). Topped with a creamy cilantro and lime-spiked slaw, these American South-meets-South America pockets are a worthy mash-up.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F.
- Whisk together the mayonnaise, mustard, lime juice, jalapeno brine, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the cabbages, cilantro and scallions and toss. Let sit for 15 minutes.
- Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the cornmeal to the water, using your fingers to stir and combine, until a soft and moist dough forms.
- Divide the dough into 8 balls and pat each into a patty about 5 inches wide and 1/4-inch-thick.
- Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 1/2 inches wide and 3/4 inch thick.
- Heat the oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 5 minutes per side; make sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
- When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff each arepa with some pulled pork, jalapenos and coleslaw.
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