Best 4 Chicken Lapaloma Recipes

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**Chicken Lapaloma: A Fiesta of Flavors**

Chicken Lapaloma is a vibrant and flavorful dish that combines the zesty flavors of Mexican and Latin American cuisine. This tantalizing chicken dish is characterized by its tender, juicy chicken pieces coated in a rich, aromatic sauce made with a medley of spices, herbs, and fresh ingredients. The sauce, often tomato-based, is infused with the warmth of chili peppers, the brightness of lime juice, and the earthy notes of cumin, oregano, and cilantro. Chicken Lapaloma is typically served with an array of accompaniments such as fluffy rice, flavorful beans, and crisp tortillas, making it a perfect dish for a festive gathering or a delightful weeknight meal. This article provides three variations of the classic Chicken Lapaloma recipe, each offering a unique twist on this delectable dish. From the traditional Mexican-style Chicken Lapaloma to the vibrant Peruvian-inspired Aji de Gallina, and the tangy Colombian Ajiaco, these recipes showcase the versatility and global appeal of this beloved dish. Embark on a culinary journey and choose the recipe that best suits your palate, creating a memorable and satisfying dining experience.

Here are our top 4 tried and tested recipes!

PALOMA CHICKEN WINGS



Paloma Chicken Wings image

Provided by Jeff Mauro, host of Sandwich King

Time 8h45m

Yield 4 servings

Number Of Ingredients 11

2 pounds chicken wings, flats separated from drums
2 tablespoons chile lime seasoning
1 teaspoon baking powder
Kosher salt
1 cup fresh grapefruit juice
1 cup tequila
1/4 cup fresh lime juice, plus lime wedges, for serving
3 tablespoons agave syrup
8 tablespoons (1 stick) unsalted butter, chopped
1 tablespoon toasted black sesame seeds
Chopped fresh cilantro, for serving

Steps:

  • Coat wings in chile lime seasoning and baking powder, then sprinkle with salt. Place on a wire rack set in a sheet pan. Place in fridge 8 hours or up to overnight, uncovered, to air out for crispier skin.
  • Place grapefruit juice, tequila, lime juice and agave in a small pot. Bring to a simmer over medium-high heat, stirring occasionally, until thick and syrupy, 10 to 15 minutes. Take off heat and whisk in butter until melted. Season to taste.
  • Preheat one half of a grill to low heat and the other half to high heat. Grill wings on the low side, covered, turning every few minutes, until slightly golden, about 20 minutes. Move to hot side of the grill and let cook, turning frequently, until golden brown and crispy, about 10 minutes more. Mix with warm sauce, garnish with sesame seeds and cilantro leaves and serve immediately with lime wedges alongside.

THE BEST CHICKEN PARMESAN



The Best Chicken Parmesan image

Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 large boneless skinless chicken breasts (about 8 ounces each)
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 cup plain breadcrumbs
1/2 cup grated Parmesan, plus more for serving
1/2 cup milk
1 large egg
1/2 cup plus 1/3 cup olive oil
3 cloves garlic, finely grated
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Two 28-ounce cans diced tomatoes
3 sprigs basil, plus torn leaves for serving
8 ounces whole milk mozzarella, shredded
12 ounces spaghetti

Steps:

  • Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
  • Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
  • Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
  • Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
  • shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
  • Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
  • Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
  • Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

EASY CHICKEN KAPAMA



Easy Chicken Kapama image

The traditional version of this Greek-inspired dish calls for a whole chicken to be broken down into parts, then braised in a fragrant, cinnamon-laced tomato sauce. This weeknight version instead calls for boneless, skinless chicken thighs, which are are much less work and less time-consuming to prepare. Like most braised dishes, this one tastes even better once the flavors have had a chance to mingle, so it's an ideal make-ahead meal. Serve it over buttered egg noodles or orzo with a showering of grated Parmesan or Greek kefalotyri cheese.

Provided by Colu Henry

Categories     dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 pounds boneless, skinless chicken thighs
Kosher salt and black pepper
1 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
1 to 2 cinnamon sticks
Buttered egg noodles or orzo, for serving (optional)
2 tablespoons fresh herbs, such as Italian parsley and oregano, roughly chopped (optional)
Grated kefalotyri cheese or Parmesan, for serving (optional)

Steps:

  • Season chicken well on both sides with salt and pepper and sprinkle with the ground cinnamon. In a large skillet, heat butter and olive oil over medium. Working in batches to avoid overcrowding, cook the chicken until it begins to lightly brown in spots, 2 to 4 minutes per side. Set aside. (If it's not cooked through at this point, that's O.K.)
  • Add the onion and the garlic to the skillet and cook until the onion begins to soften and the garlic is fragrant, 2 to 3 minutes. Season with salt.
  • Stir in the tomato paste, tomatoes, 1/4 cup water and the cinnamon stick(s). Add the chicken and any residual juices, stir to coat with the sauce and bring to a simmer. Turn heat to medium-low, cover and simmer until the chicken is cooked through and the flavors meld, stirring occasionally, 15 to 20 minutes. Add a few tablespoons water if needed to thin out the sauce. Taste and adjust seasonings to your liking.
  • Serve the chicken over buttered egg noodles or orzo, if using, spooning the tomato sauce on top. Top with the herbs and grated cheese, if using.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 19 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 7 grams, Sodium 875 milligrams, Sugar 7 grams, TransFat 0 grams

STUFFED SOPAPILLAS



Stuffed Sopapillas image

This is a popular main dish in a local restaurant. I have changed it up a little to make it a bit healthier. (Took away the frying).

Provided by Sharee Robbins

Categories     Other Breads

Time 40m

Number Of Ingredients 6

3 c all purpose flour
2 tsp baking powder
1 tsp salt
4-6 Tbsp shortening
1 1/4 c warm milk
olive oil, extra virgin

Steps:

  • 1. In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
  • 2. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
  • 3. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
  • 4. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
  • 5. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
  • 6. Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
  • 7. Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done. JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.
  • 8. Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, organic produce and free-range, antibiotic-free chicken.
  • 不要过度烹煮鸡肉: Chicken breast is a lean meat, so it can easily become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
  • 让鸡肉在酱汁中腌制: Marinating the chicken in the sauce before cooking will help it to absorb the flavors and become more tender.
  • 使用平底锅盖: Covering the pan while cooking the chicken will help to keep it moist and prevent it from drying out.
  • 在酱汁中加入蔬菜: Adding vegetables to the sauce will make it more nutritious and flavorful. Try using vegetables like bell peppers, onions, and mushrooms.
  • 在酱汁中加入香草和香料: Herbs and spices can add a lot of flavor to the sauce. Try using herbs like oregano, thyme, and basil. And try using spices like garlic powder, onion powder, and paprika.
  • 在酱汁中加入酸味: A little bit of acid, like lemon juice or white wine, can help to balance out the flavors in the sauce and make it more refreshing.
  • 在酱汁中加入甜味: A little bit of sweetness, like honey or brown sugar, can help to round out the flavors in the sauce and make it more complex.

Conclusion:

Chicken la paloma is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its tender chicken, flavorful sauce, and colorful vegetables, it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give chicken la paloma a try!

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