Best Chicken With Figs Pollo Con Higos Recipes

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CHICKEN, FIG, AND PANCETTA BITES



Chicken, Fig, and Pancetta Bites image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 8 party servings

Number Of Ingredients 7

12 fresh or dried figs, split
2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
A drizzle balsamic vinegar
A drizzle extra-virgin olive oil
Salt and pepper
24 slices pancetta, available at deli counter
1 package 3 or 4-inch wooden party picks

Steps:

  • If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.
  • Preheat griddle or grill pan over medium to high heat.
  • Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
  • Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.

CHICKEN WITH FIGS (POLLO CON HIGOS)



Chicken With Figs (Pollo Con Higos) image

A Daisy Martinez Recipe! Read her blog! http://www.daisymartinez.com/cgi-bin/blog/ This recipe is definitely worth the extra time and effort! The result is tender chicken surrounded by a silky, sweet yet savory sauce! I made some slight changes...I substituted less than a half lb. block of (cubed) pancetta (found at the grocery near the deli cheeses) for the slab bacon and I only used 1 lb. of dried mission figs cut in half and soaked as per directions. I browned the chicken with the skin on then removed the skin before adding it to the dutch oven to simmer with the sauce. The DH does not love the dishes I make with bone-in chicken but he LOVED this one! Enjoy!!

Provided by Vino p.o. prn

Categories     Whole Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

2 (4 lb) chicken, cut into 10 pieces each
oil
2 lbs dried figs, cut in half or 1 pint fresh fig
1 tablespoon sugar
1 lb thick slab bacon, diced
2 carrots, chopped (2 inch pieces)
1 large Spanish onion, chopped (2 inch pieces)
3 stalks celery, chopped (2 inch pieces)
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
2 tablespoons flour
2 tablespoons tomato paste
1/4 cup cognac
1 (48 ounce) can chicken broth
5 whole cloves
2 bay leaves
kosher salt
fresh ground black pepper

Steps:

  • Pour enough boiling water over the figs in a heatproof bowl to cover them completely.
  • Add 1 tbs. sugar to figs.
  • Let stand until the figs are softened, about 20 minutes, depending on your figs. (You don't need to do this if you are using fresh figs.).
  • Cut off the skin from the slab bacon, then cut the bacon into ½ inch slices. (To remove the skin from the bacon, start by using a paring knife to separate the skin from the fat at one corner, then lift the skin up as you continue cutting, making it easier to see what you're doing.).
  • Cut the slices crosswise into ½ inch strips.
  • Toss the bacon pieces into a large cold skillet and put the pan over medium heat.
  • Cook the bacon, stirring it once or twice, until it starts to give up its fat.
  • Cook, stirring often, until it is well browned, about 10 minutes.
  • Scoop the bacon onto paper towels with a slotted spoon and set aside, then pour off almost all the fat from the pan reserving about 1 tbs. of fat.
  • Add the celery, onion, carrot, and thyme to reserved fat and cook, still over medium heat, until lightly browned, about 10 minutes.
  • Sprinkle the flour over the vegetables and stir everything together until the flour coats the vegetables and picks up all the fat.
  • Adjust the heat to low and keep stirring until there are no traces of raw white flour sticking to the vegetables, which would give an unpleasant taste to the finished sauce.
  • Stir in the tomato paste and cook for a minute or two.
  • Take the pan off the heat and pour in the cognac. Return the pan to the heat and boil until the cognac is almost evaporated.
  • Stand back from the pan once you add the cognac; there is a chance it could burst into flames.
  • Pour the broth into the pan, stirring to dissolve the flour.
  • Toss in the bay leaves and cloves and bring to a boil.
  • Adjust the heat so the sauce is at a gentle boil and cook, stirring occasionally, until the sauce is lightly thickened, about 30 minutes.
  • Season the chicken generously with salt and pepper.
  • Pour enough vegetable oil into a large deep skillet to lightly coat the bottom.
  • Heat over medium-high heat until the oil is rippling.
  • Add as many pieces of chicken skin side down to the pan as will fit without crowding.
  • Cook, turning once, until dark golden brown on both sides, about 10 minutes. The chicken doesn't have to be cooked through; it will finish cooking in the sauce.
  • Transfer the browned pieces to a large paellera or Dutch oven and brown the rest of the chicken, in batches if necessary.
  • Skim off any foam or fat that rises to the surface of the sauce as it cooks.
  • Strain the sauce, discard the vegetables and add sauce to the browned chicken.
  • Drain the figs and discard the liquid.
  • Scatter the bacon and figs over the chicken, breaking up some of the figs as you go to help the sauce thicken.
  • Bring the sauce to a boil, cover the paellera and cook until the chicken is tender and the figs are very soft and have started to dissolve into the sauce, 45 minutes to 1 hour.
  • Serve with yellow rice.
  • * If your stovetop is occupied, you can finish cooking this dish in an oven preheated to 350°F It will take about the same amount of time as the stovetop version. Handle the wide, heavy pan carefully when moving it into and out of the oven.
  • * If using fresh figs, wash them gently and cut them into quarters before adding. Otherwise, proceed as above.

Nutrition Facts : Calories 1386.8, Fat 91.7, SaturatedFat 27.7, Cholesterol 327.4, Sodium 1730.9, Carbohydrate 54.4, Fiber 8.1, Sugar 38, Protein 85.3

ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
  • Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
  • Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

FRESH FIGS AND CHICKEN THIGHS IN SHALLOT-BALSAMIC REDUCTION



Fresh Figs and Chicken Thighs in Shallot-Balsamic Reduction image

Chicken thighs and fresh figs are simmered in and topped with a shallot-balsamic reduction in this one-pot dinner dish that's perfect for entertaining.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken thighs
salt and ground black pepper to taste
3 tablespoons extra-virgin olive oil
10 fresh figs, stemmed and quartered
1 ½ cups chicken broth
¼ cup balsamic vinegar
1 large shallot, sliced lengthwise
1 tablespoon minced fresh rosemary
fresh rosemary, for garnish

Steps:

  • Pat chicken thighs dry and season both sides with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs and cook, 3 to 4 minutes on each side. Add figs, chicken broth, balsamic vinegar, and shallot. Bring contents to a boil, cover, reduce heat, and let simmer until chicken thighs are no longer pink in the centers and an instant-read thermometer inserted into the centers reads at least 165 degrees F (74 degrees C), about 8 minutes. Transfer thighs to a serving plate and keep warm.
  • Remove figs from the skillet using a slotted spoon and place them around the chicken on the plate.
  • Add minced rosemary to the skillet contents, increase heat to medium-high, and allow contents to come to a full boil to create a the reduction. Continue to boil, stirring often, until liquid reduces to approximately 1 cup, 8 to 10 minutes. Drizzle balsamic reduction over chicken and figs and garnish with rosemary sprigs. Serve warm.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 14.7 g, Cholesterol 43.6 mg, Fat 10.3 g, Fiber 1.9 g, Protein 12.5 g, SaturatedFat 2.1 g, Sodium 280.5 mg, Sugar 11.7 g

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