Pollo Picante Con Huevos Recipes

POLLO PICANTE CON HUEVOS

Steps:

• Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
• Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
• Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
• Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
• Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.).
• Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
• Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil).

POLLO PICCATA

Steps:

• heat oil in small saute pan.
• salt and flour chicken and pat off excess flour.
• add chicken to pan and brown both sides.
• remove chicken and pour out excess oil.
• add lemon juice, I use the lemon juice that comes with the squeeze tops, so its about 1 and a half swirls around the pan, start at the handle, If I had to guess I'd say 2-3 seconds and maybe 1/4-1/3 a cup.
• the lemon juice should simmer a bit, but don't worry, now add the cream and if sauce is too lemony in the end add a little extra, capers, artichokes, butter, and a nice pinch of salt and pepper.
• let the sauce reduce until 3/4 done, when the bubbles begin to get bigger, then turn off the heat.
• add the chicken breast to the pan and let sit for one minute and flip to coat the other side.
• the chicken should be thoroughly cooked and juicy.
• pour sauce over chicken on plate.

ARROZ CON HUEVOS (RICE WITH EGGS)

Steps:

• In a medium saucepan, combine rice, onion, garlic, salt and 1 cup water. Cover and bring to a boil over high heat. Reduce to a simmer and cook, covered 10 minutes.
• Meanwhile, bring 2 to 3 inches water to a boil in a deep skillet.
• When rice is done, stir in bell pepper, salsa and tomato. Set aside, covered.
• Break cold eggs, one at a time, into a custard cup or saucer. Holding dish close to water's surface, slip eggs, one by one, into boiling water. Adjust heat to maintain a simmer. Cook until whites are set and yolks begin to thicken but are not hard, about 5 minutes.
• With slotted spoon, lift out eggs. Drain in spoon or on paper towels. Trim any ragged edges, if desired.
• To serve, divide rice mixture between 2 plates and top each with a poached egg. Sprinkle with cheese and serve immediately.

CHICHARRON CON HUEVO (EGGS WITH PORK RIND)

Steps:

• Sautee onion in hot cooking oil until it is light brown.
• Add the crumbled chorizo and stir fry till chorizo is cooked.
• Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
• simmering until the pork rind is soft.
• Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

NOPALITOS CON HUEVOS - EGGS AND CACTUS

Steps:

• Fry bacon and remove to drain.
• Pour off most of the bacon drippings, leaving enough in the pan to sauté the onions and garlic.
• When onions are transparent, add chilies, nopalitos, chili powder, and tomato.
• Cook for five minutes and stir in eggs. When eggs are scrambled, top with grated cheese and bacon, and serve with tortillas, home-fried potatoes, and refried beans.

MIGAS CON HUEVO

Steps:

• Tear tortillas in small pieces.
• Fry in skillet in hot oil until crisp.
• Add onion to hot oil just before tortillas are done.
• Drain excess oil.
• Beat eggs in bowl.
• Add eggs, salt and tomato sauce to pan and scramble.
• I would also scramble in 1/2 cup mild shredded cheese and as a personal prefrence I'll use a little more tomato sauce!

MIGAS CON HUEVOS

Steps:

• Cut or tear the bread into small pieces. Heat the 2 tbsp olive oil in a large heavy-bottomed frying pan over medium heat.
• Add the bread pieces and toss to coat. Keep stirring until the bread is lightly golden (3-4 minutes). Remove and drain on paper towels. Season with salt and pepper and allow to cool.
• Heat 2 tbsp of oil in the same frying pan. Add the onions, garlic and peppers and stir until softened, about 10 minutes.
• Add the ham, chorizo and paprika and continue to cook on medium high until lightly browned, 10 minutes. Sprinkle with half the bread pieces and stir through. Remove from heat and keep warm.
• Heat the remaining oil in a clean frying pan and when hot, crack the 4 eggs into the pan. Scoop hot oil over the eggs so the outer edges become crispy while the inner yolk is still liquidy and soft.
• Remove eggs and drain the oil off.
• To serve, divide the remaining breadcrumb mixture among 4 serving bowls, top with the warm ham mixture and top this with the fried egg.