Best Chicken Aguascalientes Style Recipes

Chicken Aguascalientes image

Provided by debbie lopez

Time 1h20m

Number Of Ingredients 13

3 lb chicken, bone in and cut up
salt and pepper, to taste
2 Tbsp oil
1 onion, thinly sliced
1 clove garlic, minced
3 fresh medium tomatoes, peeled, seeded and rough chopped (caned tomatoes do not work well with this recipe)
1 Tbsp lemon juice
1 tsp sugar
1 tsp salt
1 tsp oregano, dried
1/8 tsp cinnamon
1/8 tsp clove, ground
2 tsp cornstarch

Steps:

1. Sprinkle chicken with salt and pepper. In 12 inch skillet brown chicken in cooking oil about 15 minutes. Add onion and garlic; cook 5 minutes more.
2. Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
3. Remove chicken to platter, keep warm.
4. Measure pan juices; add water to make 2 cups total. Return to skillet. Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
5. Spoon some of the sauce over the chicken; pass the remaining sauce.

Chicken, Aguascalientes Style image

Number Of Ingredients 16

6 small potatoes (each about 3 ounces), scrubbed and quartered
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
3 tablespoons olive oil
3 to 4 pounds chicken, cut up, or chicken parts of choice
1 large white onion, sliced
1/2 pound fresh bulk chorizo sausage, or packages with casings removed
2 cloves garlic (medium), chopped
3 medium tomatoes, peeled and finely chopped
1 tablespoon fresh lime juice
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/8 teaspoon ground cloves
1/2 cup canned fat-free reduced-sodium chicken broth
3 jarred pickled jalapeño peppers (en escabeche), seeded, and sliced

Steps:

1. Preheat the oven to 425°. In a medium bowl, toss the potatoes with about 1 tablespoon of the olive oil and put in an ovenproof baking dish. Sprinkle with 1/2 teaspoon of the salt and pepper. Roast until golden brown and tender, 40 to 45 minutes. 2. Trim excess fat from the chicken. Add the remaining salt or more, as desired. Heat the remaining oil in a large skillet and cook the chicken about 4 minutes per side, or until lightly browned on both sides but not cooked through. Remove the chicken to a plate. 3. Add the onion to the skillet and cook, stirring until limp, about 3 minutes. Add the chorizo and cook, breaking up into small pieces, until lightly browned. Add the garlic, tomatoes, lime juice, oregano, sugar, cinnamon, and cloves. Cook, stirring, until the juices reduce, 4 to 5 minutes. 4. Return the chicken to the pan and add the chicken broth. Stir to coat the chicken with the sauce. Bring to a boil, reduce the heat to low, cover and simmer until the chicken is very tender, 30 to 35 minutes. To serve, arrange the chicken on a large platter. Spoon the sauce over the chicken and scatter the jalapeños on top. Surround the chicken with the roasted potatoes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Pollo Aguascalientes image

Provided by Elly Demaray

Categories Chicken

Time 4h15m

Number Of Ingredients 11

1 21/2 lb chicken cut up
2 Tbsp cooking oil
1 small onion thinly, sliced
1 clove garlic, minced
3 medium tomatoes, peeled, chopped
1 Tbsp lemon juice
1 tsp sugar
1 tsp salt
1 tsp dried oregano
1/8 tsp ground cinnamon
1/8 tsp crushed cloves

Steps:

1. Sprinkle chicken with salt and pepper. In 12-inch skillet brown chicken in cooking oil about 5 minutes. Add onion and garlic. Cook 5 minutes more.
2. Combine remaining ingredients in mixing bowl.
3. Place chicken, onion and garlic in bottom of crock-pot. Top with tomato mixture. Cook on high for 4 hours.
4. Serve with corn tortillas, sour cream and sliced avocados.