[CH] Tonight's Dinner: Pollo Mexicano
RisaG (radiorlg@yahoo.com)
Tue, 26 Jan 2010 19:52:22 -0800 (PST)
I adapted this from the new Cook This, Not That! book. The original recipe was Chicken Cacciatore but I decided to give it a Mexican flavor. See comments.
Pollo Mexicano
2 tbsp olive oil
8 boneless skinless chicken thighs
salt and pepper
1 medium onion, thinly sliced
4 mini bell peppers, thinly sliced*
4 cloves garlic, minced
1/2 cup white wine**
1.5 cups chicken broth
1 lb can tomatoes, coarsely chopped
1 dried ancho chile, hydrated & seeded***
2 tbsp cilantro, chopped
Dry roast the ancho chile in a cast iron skillet over MED-HIGH heat
until it turns a brighter red. Put it in a bowl and cover it with very
hot water (simmering is good). Cover and let sit for 1/2 hour or so until the ancho is soft. Remove
the seeds and put the ancho in the blender. Cover with 1 can of
tomatoes and puree. Strain the sauce
and then add 1 tsp dried Mexican Oregano, salt and pepper to taste. Set aside.
Heat the oil in a large cast iron skillet over HIGH heat. Season the
chicken with salt and pepper and add to the skillet. Cook 8-10 minutes,
until lightly browned and crisp on all sides. Transfer to a plate.
Lower the heat and add the onion, bell pepper and garlic. Cook until
the vegetables are softened, about 10 minutes. Pour in the wine and
simmer, stirring occasionally, until it's nearly evaporated, about 5 minutes.
Add the broth and sauce mixture to the skillet. Return the chicken to
the pan, tucking it into the vegetables and bring to a simmer. Cook
over MED heat for another 20 minutes, until the chicken is extremely
tender and the sauce is reduced by half. Sprinkle with cilantro. Serve
on soft polenta or grits, quinoa, or a small bed of mashed
potatoes (I used rice pilaf).
cost per serving $3.89
430 calories (if using olives), 13g fat (2g sat fat), 560mg sodium
Risa's notes:
* original calls for 1 red bell pepper, I had Mini Bells so I used them
** original calls for dry red wine
*** original recipe was for Chicken Cacciatore and did not have ancho
in it. I dry roasted the chile, soaked it in hot water for 1/2 hour and
then pureed it with the tomatoes, added some mexican oregano, salt and
pepper and made a Mexican-style sauce. I also strained out the ancho
bits.
Original was cacciatore with 8-10 green or black olives, pitted and
roughly chopped. The calorie count is with the olives. If not using the
olives then the caloric content will be lower, as will the fat content. They compared this to Olive
Garden Chicken Scampi at 1020 calories, 53g fat, 1,880mg sodium
YIELD: 4 servings
SOURCE: adapted from Cook This Not That!
Posted by RisaG 1/26/10