Best Chicken Alambre Recipes

CHICKEN ALAMBRE

Steps:

• Mix together all the herbs and spices.
• Squeeze the limes and measure out the olive oil.
• Add the chicken that has been cut into strips to a gallon-size zip seal bag.
• Pour in the spice blend, lime juice, and olive oil. Seal the bag and shake vigorously; taking care that the chicken is thoroughly coated.
• Place it in the refrigerator for at least 30 minutes, or as long as overnight.
• In a large skillet (at least 12"), over medium high heat, cook the bacon and the chorizo which has been removed from the casings. About 5 minutes.
• If a lot of fat has rendered, drain it away.
• To the still hot pan with the bacon and chorizo, add the chicken and any remnant liquid.
• Mix the chicken into the bacon and chorizo well. Cook for about 5 minutes.
• Add the julienned peppers and onions and continue to cook until the chicken is done and the vegetables have soften, about 5 minutes.
• If using tortillas (as this could be served plated with a side of rice and beans), stuff the mixture into the shell, add some cheese.
• Top with any or all of the optional garnishes.

GRILLED CHICKEN TACOS ALAMBRES

Steps:

• Marinate the chicken: Mix lime juice, chile powder, garlic, salt, oregano, and pepper; whisk in oil.
• Place chicken in a large ziploc, add marinade, and refrigerate for no longer than 1 1/2 hours.
• Make the filling: Prepare a medium hot charcoal fire, or place a large, heavy skillet over medium-high heat for 2 minutes.
• Remove chicken from marinade, allowing excess to drip off.
• Grill chicken (if searing in skillet, use 1 Tablespoon oil), flipping after about 4 minutes, until it's just firm to the touch and cooked, through, about 9 minutes total.
• Let cool, then chop into fine pieces.
• Heat skillet over medium heat, adding 1 Tablespoon of oil and the bacon.
• Cook, stirring frequently, until bacon just begins to brown.
• Turn to medium-high, add chiles and onions.
• Cook, stirring frequently, until they begin to soften.
• Add chopped chicken, cilantro, and lime juice, stirring constantly until chicken is hot.
• Taste, and adjust seasoning with salt.
• Sprinkle grated cheese over the top, remove pan from heat, and allow cheese to melt.
• Serve with soft tacos, salsa, etc.

MEXICAN ALAMBRE

Steps:

• In a pre heat large pan place a little of the vegetable oil, then add bacon and beef or chicken or both togheter, stir until half cook,after add the rest of the ingredients except cheese, salt and pepper to taste and finally, put cheese on top to be gratinated.
• tips:.
• Cook all ingrdients carefully, don´t make it dry, should be juici. you can add some chicken stock.
• You can make soft tacos if you get some flour tortilla.

ALMOND CRANBERRY CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a large bowl, combine the flour, salt and cayenne; add chicken, a few pieces at a time, and turn to coat. In a large skillet, brown chicken in butter over medium heat for 10-12 minutes or until juices run clear. Remove and keep warm. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and orange zest. Bring to a boil; cook for 10 minutes or until thickened, stirring occasionally. Spoon over chicken; sprinkle with almonds.

ALMOND CHICKEN STRIPS

Steps:

• In a shallow bowl, combine the cornstarch, sugar, salt and sherry; gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds., In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. Serve with honey mustard for dipping if desired.

TACOS DE ALAMBRE

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool.
• Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any excess liquid.
• Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat.
• Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.