Are you looking for an explosion of flavors in your next meal? Look no further! In this article, we present a tantalizing culinary journey with our star dish, Chicken a la Armando. Get ready to indulge in a symphony of tastes as we guide you through two remarkable recipes that showcase this classic dish.
The first recipe takes you on an authentic Mexican adventure with our "Chicken a la Armando: A Mexican Delight." This dish is a true fiesta of flavors, featuring tender chicken simmered in a vibrant sauce made with fresh tomatoes, onions, garlic, and an array of Mexican spices. The result is a succulent and flavorful chicken dish that pairs perfectly with warm tortillas, rice, or beans.
For those who love a creamy and cheesy twist, our second recipe, "Creamy Chicken a la Armando," is a dream come true. This version envelops tender chicken in a rich and luscious cream sauce infused with Parmesan cheese. The velvety texture and cheesy goodness of this dish will have you craving for more. Serve it over pasta, mashed potatoes, or a bed of steamed vegetables for a complete and satisfying meal.
Whether you prefer the vibrant flavors of Mexico or the creamy indulgence of the classic recipe, our Chicken a la Armando recipes will take your taste buds on an unforgettable journey. So, gather your ingredients, put on your apron, and let's embark on this culinary adventure together!
CHICKEN À L'ORANGE
Inspired by Julia Child, this Chicken À L'Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.
Provided by David & Debbie Spivey
Categories Main Course
Time 1h
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
- If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
- Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
- Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
- Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!
Nutrition Facts : Calories 514 kcal, Carbohydrate 35 g, Protein 24 g, Fat 31 g, SaturatedFat 7 g, Cholesterol 141 mg, Sodium 140 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
POLLO CON CREMA (MEXICAN CREAMY CHICKEN)
This pollo con crema features a delicious combo of tender chicken simmered in a Mexican-style creamy sauce. A one pan easy recipe that pairs perfectly with pasta, rice or a side of veggies.
Provided by Maricruz
Categories main dish
Time 35m
Number Of Ingredients 16
Steps:
- Generously season the chicken breast with with salt, cumin, chili powder and pepper.
- Place flour on a flat plate and dredge the chicken on all sides, shake off excess.
- On a sautéing pan, heat 2 tablespoons of olive oil and 1 tablespoon butter over medium-high heat.
- Fry chicken until they is cooked through and lightly brown-golden on the outside (about 5 minutes each side, depending on the thickness of your chicken).
- Transfer to a plate and cover with foil to prevent chicken from drying out. Set aside.
- Reduce heat to medium. Add one tablespoon of oil and sauté jalapeno and onion until softened.
- Add garlic and sauté until fragrant.
- Add the chicken stock to deglaze the pan scraping up the bottom to remove any browned bits.
- Add the oregano and simmer until the sauce is reduced almost to half, stirring from time to time.
- Reduce heat to low and add the cream, allow to simmer for 2 minutes while stirring occasionally. Adjust with salt and pepper to your taste.
- Return the chicken back into the pan and let simmer from 2 to 3 minutes more to thicken the sauce a little bit.
- Garnish with parsley and chili flakes and serve warm.
Nutrition Facts : Calories 474 kcal, Carbohydrate 15 g, Protein 42 g, Fat 26 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 151 mg, Sodium 763 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g, ServingSize 1 serving
CHICKEN A LA KING
Toss poached chicken breasts with a savory mushroom sauce for Food Network Kitchen's Chicken a La King recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 23
Steps:
- In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
- Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
- Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
- Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
- Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
- Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
- Yield: 4 to 6 servings
CHICKEN A LA CREMA
Chicken a la crema is one of my favorite recipes and one of the greatest chicken recipes of all time. It's simple to make, incredibly comforting, and gorgeous to look at. Sauteed mushrooms and onions are well browed to add extra flavor and give the sauce a beautifully rich color. Spoon this into a bowl alongside rice and top with a dollop of creme fraiche and a sprinkle of cilantro, or wrap it up in a fresh, warm tortilla and dunk it in the sauce--no matter how you serve it, this dish should be on every chicken lover's bucket list.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h40m
Yield 6
Number Of Ingredients 18
Steps:
- Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
- Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
- Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
- Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
- Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
- Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.
Nutrition Facts : Calories 733.5 calories, Carbohydrate 12.2 g, Cholesterol 231 mg, Fat 53.7 g, Fiber 3.5 g, Protein 51.5 g, SaturatedFat 22.1 g, Sodium 2026.6 mg, Sugar 6.7 g
CHICKEN A LA KING I
Easy and elegant chicken dish. It's a great way to use leftover chicken or turkey. Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime. Serve over cooked rice, toast, or noodles. Can be made ahead and reheated.
Provided by Colleen B. Smith
Categories Meat and Poultry Recipes Chicken
Yield 7
Number Of Ingredients 11
Steps:
- Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes. Remove from heat.
- Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
- Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
- Stir in chicken and pimiento. Heat through.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12 g, Cholesterol 86.5 mg, Fat 19.2 g, Fiber 1.3 g, Protein 20.8 g, SaturatedFat 10.4 g, Sodium 733.9 mg, Sugar 3.8 g
CHICKEN ARMONDO
This is out of my KCTS Chefs 2003 cookbook...it's one of the recipes served at the "Armondo's Cafe Italiano" restaurant in Renton, Washington...hope you enjoy it! There is white wine listed in the directions but not in the ingredients...I'm guessing at the amount...may need more...
Provided by teresas
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°.
- Dredge chicken breast in flour, then heat the oil in a heatproof aluminum saute' pan.
- Brown chicken breasts for 2 minutes on one side, then turn.
- Add mushrooms and garlic and saute' for one-and-a-half minutes.
- Add pinch of flour.
- Mix well and add white wine, sun-dried tomatoes and seasonings.
- Let sauce thicken and reduce.
- Top with Parmesan cheese.
- Bake in the pan for 10 minutes at 375°.
- Serve with your choice of fresh vegetable and a side of pasta.
Nutrition Facts : Calories 573, Fat 28.1, SaturatedFat 9.6, Cholesterol 130.9, Sodium 815.7, Carbohydrate 24.4, Fiber 2.6, Sugar 6.4, Protein 50.1
CRISPY-SKINNED CHICKEN A L'ORANGE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
- Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
- Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.
TRADITIONAL CHICKEN A LA KING
We raise fryers to feed our family for months. And this is one of our favorite ways to prepare chicken. It's a traditional dish that's sure to please.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, saute the mushrooms, carrots, onion and green pepper in butter until vegetables are crisp-tender. , In a large bowl, combine the flour, salt, pepper and sage; stir in milk and broth until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened; Add peas and chicken. , Simmer, uncovered, for 4-6 minutes or until vegetables are tender. Serve with biscuits.
Nutrition Facts :
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your Chicken a la Armando will be. Look for free-range, organic chicken, and fresh vegetables.
- Marinate the chicken: Marinating the chicken in a mixture of olive oil, garlic, herbs, and spices will help to infuse it with flavor and make it more tender.
- Cook the chicken over medium heat: Cooking the chicken over medium heat will help to prevent it from drying out. Be sure to adjust the heat as needed to maintain a steady simmer.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the chicken from sticking.
- Do not overcrowd the pot: If you overcrowd the pot, the chicken will not cook evenly.
- Serve immediately: Chicken a la Armando is best served immediately after it is cooked. This will help to ensure that the chicken is moist and flavorful.
Conclusion:
Chicken a la Armando is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful sauce and tender chicken, this dish is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy weeknight meal, give Chicken a la Armando a try. You won't be disappointed!
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