Best 4 Pollo Pendejo Foolproof Chicken Recipes
Introducing Pollo Pendejo: A Culinary Journey Through Mexican Flavors
Embark on a tantalizing culinary adventure with Pollo Pendejo, a traditional Mexican dish that captures the essence of bold flavors and rich aromas. This delectable dish showcases succulent chicken pieces marinated in a symphony of spices, herbs, and citrus, then slow-cooked until fall-off-the-bone tender. Served with a vibrant array of accompaniments, including fluffy rice, flavorful beans, and a medley of fresh, tangy salsas, Pollo Pendejo is a feast for the senses.
This comprehensive guide presents a foolproof recipe for Pollo Pendejo, ensuring that even novice cooks can recreate this authentic Mexican masterpiece in their own kitchens. Along with the main recipe, you'll find a collection of complementary recipes that elevate the Pollo Pendejo experience. Discover the secrets of preparing delectable salsas, such as the classic Pico de Gallo and the smoky Chipotle Salsa, to add a burst of freshness and heat to your meal. Learn how to make fluffy Mexican rice and flavorful refried beans, essential accompaniments that perfectly balance the richness of the chicken.
Whether you're a seasoned home cook or just starting your culinary journey, this guide to Pollo Pendejo will equip you with the knowledge and techniques to create an unforgettable Mexican feast that will tantalize your taste buds and transport you to the heart of Mexico. Embrace the vibrant flavors and rich traditions of Mexican cuisine as you embark on this delicious adventure.
POLLO PENDEJO (FOOLPROOF CHICKEN)
The literal interpretation for this recipe is "idiot chicken", because it's really difficult to mess up. Marinated in a sauce and then cooked in beer, the chicken is almost guaranteed to come out moist and juicy (unless you reallllllllly overcook it). You could serve this with buttered noodles, mashed potatoes or rice. Add a salad and call it a complete meal! Recipe courtesy of Ingrid Hoffmann.
Provided by LifeIsGood
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the adobo and Worcestershire sauce in a large resealable bag. Add the chicken pieces and turn to coat. Refrigerate for at least 30 minutes or overnight.
- Heat the oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the onion and garlic. Reduce the heat to medium and cook, stirring, until the onion is soft and starts to brown, about 5 minutes.
- Remove the chicken from the marinade and reserve the leftover marinade. Pat the chicken dry with paper towels. Add the chicken to the skillet and cook until it browned on all sides, about 10 minutes. Add the reserved marinating liquid, the beer and the mushrooms. Bring to a simmer and cook until the sauce is thick with the consistency of heavy cream, about 15 minutes or so.*You may need to add a bit of corn starch to thicken the sauce here* Remove from the heat and serve.
GRANDMA'S RUSHIN' CHICKEN
This is one of my most favourite dishes. (It's really spelled "Russian Chicken", but it's so fast to prepare I call it Rushin' Chicken!) It is so easy to make and it's a family favourite - especially the rice! Serves up to six, although likely, the rice will be leftover for days! Prepare with a salad or steamed vegetables on the side.
Provided by Kassidy
Categories Chicken
Time 1h40m
Yield 4-6 pieces chicken, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to approximately 350°F.
- In a large glass or metal dish with a lid (about 4-5 inches deep), pour rice, water, onion soup mix, mushrooms and one can of mushroom soup. Mix together with a whisk.
- If desired, cut fat off of chicken cutlets. Place on top of the rice mixture, skin-side down (if using leg quarters).
- Using your hands, cover the chicken pieces with the remaining can of mushroom soup mix. Don't be afraid to cover them in a very thick layer.
- Cover the chicken and place in the oven. After about 30 minutes, turn the chicken pieces over, cover and put back in the oven. Wait 30 more minutes, then uncover and leave in the oven for another 10 - 15 minutes, or longer if you desire crispier chicken.
- Remove from the oven, and place all chicken on a large plate. Using a wooden spoon, mix rice well. Serve hot with vegetables or a salad.
Nutrition Facts : Calories 464.3, Fat 7.8, SaturatedFat 1.8, Cholesterol 0.5, Sodium 1544, Carbohydrate 87.6, Fiber 1.9, Sugar 3.7, Protein 9.2
PHYLLO CHICKEN
Some years ago I found this recipe and streamlined it to fit our family. The broccoli adds a lot to the rich flavor. Phyllo is fun to work with, and its flakiness turns standard ingredients into a special, satisfying entree. -Joyce Mummau, Mt. Airy, Maryland
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Brush sides and bottom of a 13x9-in. baking dish with some of the melted butter. Place one sheet of phyllo in bottom of dish; lightly brush with butter. Repeat with five more sheets of phyllo. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. , In a large bowl, combine the chicken, bacon, broccoli and cheese; spread evenly over phyllo in baking dish. In a small bowl, whisk the eggs, cream, milk, salt and pepper; pour over chicken mixture. Cover filling with one sheet of phyllo; brush with butter. Repeat with remaining phyllo dough. Brush top with remaining butter. , Bake, uncovered, until light golden brown and thermometer reads 160°, 35-40 minutes. Let stand for 5-10 minutes before serving.
Nutrition Facts : Calories 373 calories, Fat 24g fat (13g saturated fat), Cholesterol 195mg cholesterol, Sodium 659mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
POLLO AL AJILLO (GARLIC CHICKEN)
This is the simplest dish - chicken sauteed in olive oil with garlic. The recipe is based on one provided by Penelope Casas in her legendary cookbook The Foods and Wines of Spain, considered the definitive book in English on Spanish cooking. You can also use wings and make tapas out of the recipe. Serve with short grain rice and a light red wine.
Provided by lazy gourmet
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle chicken with kosher salt. In a large saute pan over medium high heat, heat about 1/4 inch of olive oil until hot, and add chicken.
- Cook over medium high heat until cooked through and golden brown, then add garlic and cook briefly. Serve on a platter garnished with garlic, with a bit of the garlic-flavored cooking oil as a sauce.
Nutrition Facts : Calories 319.1, Fat 20.9, SaturatedFat 6, Cholesterol 103.5, Sodium 99.2, Carbohydrate 5, Fiber 0.3, Sugar 0.1, Protein 26.6
Tips:
- Brining the chicken: Brining the chicken in a mixture of water, salt, and sugar for at least 30 minutes helps to keep the chicken moist and juicy during cooking.
- Using a cast iron skillet: A cast iron skillet is ideal for cooking pollo pendejo because it retains heat evenly, resulting in a perfectly cooked chicken with a crispy skin.
- Cooking the chicken over medium heat: Cooking the chicken over medium heat allows it to cook through without burning the outside.
- Basting the chicken with the cooking juices: Basting the chicken with the cooking juices helps to keep it moist and flavorful.
- Letting the chicken rest before serving: Letting the chicken rest for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful chicken.
Conclusion:
Pollo pendejo is a simple yet delicious dish that is perfect for any occasion. The brining process and the use of a cast iron skillet ensure that the chicken is cooked to perfection, while the basting with the cooking juices adds extra flavor. Serve pollo pendejo with your favorite sides, such as rice, beans, or tortillas, and enjoy a delicious and satisfying meal.
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