Cazuela De Pollo A La Mexicana Recipes

CAZUELA DE POLLO A LA MEXICANA

Steps:

• Calienta el horno a 375ºF.
• Cocina, revolviendo a fuego medio por 2 min., el pollo con el comino en una sartén antiadherente, rociada con aceite en aerosol. Añade el pimiento; cocínalo 2 min., revolviendo de vez en cuando. Incorpora la salsa; cocina por 2 min. Agrega el queso neufchatel; cocínalo 2 min. o hasta que el queso se derrita. Incorpora los frijoles y los tomates.
• Pon 1/3 de la mezcla de pollo en una fuente para hornear cuadrada de 8 pulgadas rociado con aceite en aerosol; cúbrela con 1 tortilla y la mitad de la mezcla de pollo restante y la mitad del queso. Cubre esto con la tortilla restante y la mezcla de pollo; tápalo.
• Hornea 20 min. o hasta que esté completamente caliente. Espolvoréalo con el resto del queso desmenuzado. Hornéalo, destapado, por 5 min. o hasta que el queso se derrita.

CAZUELA

Steps:

• In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

POLLO CREMA - AZTECA'S POLLO A LA CREMA

Steps:

• In a large skillet, heat the oil over medium temperature then sauté the sliced onion until it begins to soften, about 3 to 5 minutes.
• Add the chicken and sauté until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (except for garnish) and the cooked chicken and onion, stir well, and simmer for 5 minutes.
• Garnish with crumbled Cotija, a bit of chopped scallion, and avocado, serve with rice and beans, and enjoy!
• Note: to make the sauce even better, instead of the bouillon granules and water use 2 cups homemade beef stock and 1 cup homemade chicken stock.

POLLO ASADO EN CAZUELA (ROASTED CHICKEN WITH SAUCE)

Steps:

• Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautée the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade.
• Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry).
• For easier cooking and serving, you can cut chicken up in pieces.
• before marinating. You can add peeled and diced potatoes if you wish.