Sopes De Pollo Con Salsa Verde Recipes

SOPES DE POLLO CON SALSA VERDE

Steps:

• Calienta a fuego-medio una sartén grande rociada con aceite en aerosol. Añade la cebolla amarilla; cocínala revolviendo durante 3 min. Agrega el ajo y el pollo; cocínalos por 3 min., revolviendo ocasionalmente. Incorpora 1/2 taza de salsa; cocina durante 2 min. o hasta que esté completamente caliente, revolviendo frecuentemente. Mantenlo caliente.
• Mezcla la masa harina, la sal y el agua hasta formar una masa blanda. Divídela en 8 trozos; aplasta cada uno hasta formar un disco de 4 pulgs. Calienta una sartén grande o una plancha (comal) a fuego medio-alto. Agrega los sopes en tandas; cocínalos por 2 min. o hasta que estén dorados ligeramente por ambos lados, volteándolos cada 30 segundos. Usa tu pulgar y el dedo índice para hacer un borde de 1/4 pulg. de alto alrededor de cada sope.
• Combina la salsa restante con la crema agria; esparce la mezcla con una cuchara sobre los sopes. Ponles encima la mezcla de pollo, el queso y las cebollitas verdes.

SALSA VERDE CHICKEN SOPES RECIPE

Steps:

• Heat large skillet sprayed with cooking spray on medium heat. Add yellow onions; cook and stir 3 min. Add garlic and chicken; cook 3 min., stirring occasionally. Stir in 1/2 cup salsa; cook 2 min. or until heated through, stirring frequently. Keep warm.
• Mix masa harina, salt and water until mixture forms soft dough. Divide into 8 pieces; flatten each to 4-inch round. Heat large skillet or comal on medium-high heat. Add sopes, in batches; cook 2 min. or until each is lightly browned on both sides, turning every 30 sec. Use your thumb and forefinger to make 1/4-inch-high rim around edge of each sope.
• Combine remaining salsa and sour cream; spoon over sopes. Top with chicken mixture, cheese and green onions.

POLLO CON SALSA VERDE (CHICKEN WITH GREEN SAUCE)

Steps:

• Sprinkle the chicken with salt and black pepper to taste.
• Dredge both sides of chicken through the flour, shaking off excess.
• Melt the butter over med heat in a large heavy bottomed pot.
• Add the chicken and cook over med-high heat turning once, until both sides are well browned, but chicken is not quite cooked through (about 6-7 minutes per side).
• Remove chicken from the pot and keep warm.
• Pour the chicken broth into the pot and scrape up any browned bits from the bottom of the pot.
• Place the green salsa, garlic, jalapeño, cilantro, and cumin into the pot; bring to a boil.
• Just as the sauce begins to boil, reduce the heat to obtain a slow simmer. Add the chicken breasts back into the sauce and spoon sauce over each piece of chicken.
• Continue to cook until chicken is cooked through and tender (about 15 minutes).
• Taste the sauce and add more salt and pepper if desired.
• Place chicken on a serving platter and spoon sauce over each piece.
• Top each piece of chicken with a heaping tablespoon of sour cream and sprinkle some chopped green onion over the sour cream.