Best Pollo Enchilado Recipes

POLLO ENCHILADO

Pollo Enchilado image

The name of this dish translates to mean Chicken cooked in a Red Chile stew. It is very flavorful and a great comfort food dish!

Provided by cervantesbrandi

Categories Whole Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 whole chicken (cut up)
2 tablespoons oil
4 garlic cloves, minced
4 whole cloves
3 whole black peppercorns
1/4 teaspoon whole cumin seed
1/4 teaspoon Mexican oregano
3 avocado leaves
3 mint leaves (santa leaves known in Spanish as hoja santa which is a dry leaf that is found in Latin markets, subs)
1/4 cup water
3 tomatoes
8 guajillo chilies
1 ancho chili
6 arbol chiles
1/4 small white onion
3 cups water
salt

Steps:

Place the tomatoes, chilies, and onion in a sauce pan with 3 cups of water and bring to a boil.
In a large soup pot heat your oil on medium high heat and saute the chicken and minced garlic until no longer pink.
Add the cloves, peppercorns, cumin seed, oregano, avocado leaves, and hoja santa or mint into a blender with 1/4 cup water and blend on high for 3 minutes.
Once the chicken is sauteed well and no pink appears pour the blended spice mix into the chicken and stir to coat well.
In the same blender add the tomatoes, chilies, 1 cup of the liquid, and onion in the blender and blend for 2 minutes.
Pour the chilie in with the chicken, add salt to taste, and stir to combine. Cover the chicken and cook for 20 minutes on medium low heat stirring occasionally to prevent the chicken from sticking to the bottom of the pan.
Serve with rice, beans, and tortillas and enjoy!

Nutrition Facts : Calories 820.5, Fat 60.4, SaturatedFat 16.2, Cholesterol 243.8, Sodium 239.2, Carbohydrate 8.1, Fiber 2.5, Sugar 3.1, Protein 58.9

OAXACAN CHILLIED CHICKEN/POLLO ENCHILADO OAXAQUENO

Oaxacan Chillied Chicken/Pollo Enchilado Oaxaqueno image

This is a traditional Chicken dish from Oaxaca. Typically I say chicken but in reality it is prepared with young chiken fryers. It is done quickly and can be accompanied with Mexican rice or as I like to serve with a simple side dish of fried corn tortillas with salsa and cheese. That recipe will be posted next. This was a favorite on a weekday night at my grandma's house. It was fast and so delicious. Buen Appetito PS Please read my note on Avacado leaves at the bottom of my recipe as this recipe calls for avocado leaves. They can be optional if you cannot find them.

Provided by Juliann Esquivel @Juliann

Categories Chicken

Number Of Ingredients 18

Ingredients

8 large pieces of chicken drumsticks or thighs, skin removed
15 large dried guajillo chile pepers seeds, stem removed
1 large vidalia or sweet onion peeled and cut in half
2 clove(s) peeled fresh garlic
5 large roma tomatoes cut in fourths
1 1/2 cup(s) rich chicken broth
1 large fried jalapeno or hot green pepper, seeded core removed
4 medium dried avacado leaves can be found in mexican food market "el guapo brand" optional
1/2 teaspoon(s) gound cumin or comino powder
1/2 teaspoon(s) ground black pepper
2 teaspoon(s) salt
1/4 cup(s) apple vinegar
2 quarts quart(s) water
1 large bay leaf
1 teaspoon(s) white sesame seeds toasted for garnish
1/2 cup(s) canola oil divided in half
1/2 teaspoon(s) mexican oregano
1 teaspoon(s) garlic powder

Steps:

First add the 2 quarts water to a pot with half the onion, bay leaf, 1 tsp salt, 1/2 tsp garlic powder and the chicken pieces cover and cook for 45 minutes or until meat is tender but not falling of the bone. Set aside. I usually do this in the early afternoon right after lunch. Set aside
About an hour before dinner time I add 1/2 the oil called for to a large skillet and heat it up some. I add the dried guajillo peppers and fry over a medium flame taking extreme care not to burn them. This is a tricky step as the chiles can burn very fast you must watch them closely and keep turning them over a very low flame or have your electric burner on medium low. Chiles should be turned until they become pliable not soft just pliable about 3 to 5 miniutes. Remove to a dish and add the one large fresh jalapeno or hot green pepper fry on all sides about 3 minutes remove and place with the dried guajillos.
Next add the fried Guajillos, fried green pepper, half remaining onion, remaining garlic clove, vinegar, quartered tomatoes, salt, pepper, garlic powder, and one cup broth. Blend in blender on high until all is liquified.
Next strain the blended chile mixture and discard any residue. Heat the remaining oil in a large pot until shimmering add the chile mixture to the the oil and fry. Be careful it will sputter. lower the flame and stir the simmering chile taste if it needs more salt. Add cumin powder, oregano, dried avocado leaves optional, Add chicken pieces and another two large spoonfuls of chicken broth or about a 1/4 to a 1/2 of a cup. Simmer on low for about 15 minutes.
Serve alongside your favorite Mexican rice side dish. Sprinkle some toasted sesame seeds on top of your chicken.
Toasted sesame seeds: Heat a small fry pan add the sesame seeds and over a low flame toast until seeds become golden about 3 to 4 minutes sprinkle on chicken after serving. Buen appetite. PS please do not use any other fresh avocado or dried avacado leaves if you have a tree. The avocado leaves I am talking about are one kind of avocado found and grown in Mexico and that is edible. They can be bought dried and as I mentioned before sold under the brand name "El Guapo"or you can order and buy on line I believe Amazon carries them. DON'T USE ANY OTHER KIND OF AVACADO LEAVES.