POLLO EN SALSA DE MANI
Make and share this Pollo En Salsa De Mani recipe from Food.com.
Provided by Thymestudio
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Oil Salt and pepper Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.
Nutrition Facts : Calories 564.6, Fat 28.1, SaturatedFat 5.9, Cholesterol 151, Sodium 521.4, Carbohydrate 17.7, Fiber 5, Sugar 9.4, Protein 62.7
POLLO EN SALSA DE MANI
15
Categories Chicken Regional Cuisine Tomatoes Peanut Butter Salsa Poultry Chicken breast
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic, adding the fresh tomatoes, tomato paste, coriander and the peanut butter. Add the chicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco.
Nutrition Facts :
POLLO EN SALSA DE ALMENDRA ( CHICKEN IN ALMOND SAUCE)
A Spanish chicken dish eaten all over Spain and the Mediterranean area. Simple to prepare, and delicious. Serve with roasted potatoes or over rice.
Provided by Brian Holley
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the flour, salt, and pepper together and coat the chicken pieces with it.
- Save the left over flour to make the sauce with.
- Melt the butter in a pot with the olive oil.
- Fry the onion, garlic and mushrooms till softened. Remove and set aside.
- Place the chicken pieces in the butter/oil and fry till golden brown all over.
- Remove the chicken and set aside.
- Add the remaining flour to the pot and cook for 1 minute, stir in the sherry and stock, stir to make the sauce.
- Replace the onions and chicken to the pot, make sure that the chicken is JUST covered with liquid, add more stock if needed.
- Partially cover the pot, reduce the heat and cook till chicken is tender.
- Add the peas, parsley and almonds. Stir to blend all together.
- The sauce should be fairly thick. If it is too liquid, remove the lid and boil for a few minutes.
- Serve.
Nutrition Facts : Calories 1038.6, Fat 66.5, SaturatedFat 19.1, Cholesterol 205.2, Sodium 785.3, Carbohydrate 23.9, Fiber 5.4, Sugar 6.9, Protein 53.8
POLLO EN SALSA
Prepared Mexican-style cooking sauce and boneless, skinless chicken breasts come together in a spicy, creamy dish that will please even the pickiest eaters!
Provided by Keri
Time 6h40m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
- Turn slow cooker off. Stir in sour cream and season with salt.
- Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.
Nutrition Facts : Calories 682 calories, Carbohydrate 66 g, Cholesterol 98.4 mg, Fat 30.3 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 13.5 g, Sodium 1077.9 mg, Sugar 7.6 g
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