Chicken Country Style Pollo De Hacienda Recipes

CHICKEN, COUNTRY STYLE (POLLO DE HACIENDA)

Steps:

• Dredge each piece of chicken thoroughly with seasoned flour. Fry in hot oil until golden brown. Remove browned chicken to a large baking dish (8x12). Add bacon, carrots, chiles, parsley, bay leaf, thyme, and any remaining seasoned flour. Place lemon slices on top of chicken and pour tomato juice over all. Cover and bake in preheated 350 degree oven til chicken is tender, about an hour. Will freeze ok.
• I have changed the tomato juice to V-8 and add lots more bacon, and about 5 carrots. The lemon slices are very good to eat along with the chicken, so I add 2 lemons.
• We serve this with steamed rice, yummilicious!

POLLO DE HACIENDA (CHICKEN COUNTRY STYLE)

Steps:

• 1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
• 2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
• 3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.

BIRRIA DE POLLO (CHICKEN BIRRIA)

Steps:

• Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
• Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
• Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
• Meanwhile, chop remaining onion quarter. Set aside.
• Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

HACIENDA CHICKEN

Steps:

• Saute onion in butter in saucepan.
• Add next 9 ingredients, mix well.
• Add chicken, cover saucepan.
• Bring to boil; reduce heat.
• Simmer 1 hour.
• Add rice and olives, simmer another hour.

CHICKEN HACIENDA

Steps:

• Roll chicken in seasoned flour.
• Brown in skillet with butter.
• Preheat oven to 350.
• Remove chicken and saute onions, garlic and green pepper.
• Add pimento and uncooked rice.
• Stir over heat 2 minutes.
• Add chicken broth, chili powder, comino seed, salt and pepper.
• Put rice mixture into greased casserole dish and arrange chicken breasts over top.
• Bake uncovered for 1 1/2 hours.