Combine all ingredients and let chicken marinade a minimum of 1 hour.
Grill chicken until done.
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Time does not include marinating.
Whisk ingredients together in a medium bowl.
Pour over chicken (or other meat) in a resealable plastic bag. Place in a leak-proof dish.
Marinate at least 30 minutes, but no longer than 3 hours as the marinade is citrus based.
Marinate chicken in zip-lock bag over-nite.
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
Grill over indirect heat, turning 4 times, 12 minutes each time.
Serve with your favorite tortillas, rice and Borracho beans.
hicken. Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.
Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6\" from the heat, brushing with additional sauce every few minutes until skin is ...
Heat oil and whole chile in sauce pan.
When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
including under wings. Rub the marinade thoroughly inside and outside the
nd chayotes, the lime juice, el pato sauce, diced tomatoes, and
mount significantly from the original recipe adding about 2 tablespoons total
In large stock pot add enough water to cover chicken.
Let it come to a boil and simmer for approximately 30-40 minutes, making sure it doesn't dry out, adding water as needed, keeping it in a soup consistency.
Add hominy, El Pato tomato sauce and chicken bouillon.
Let it simmer for 20 minutes longer.
Ladle/spoon into a large individual serving bowl.
Garnish with cabbage, onions and radishes to taste.
Add some lemon and oregano to taste.
Enjoy it with tostadas on the side.
Fuego spice mix (recipe# 66927): Combine all ingredients, mixing
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
Combine marinade ingredients and marinate chicken for at least two hours; 4 hours seems best.
Skewer alternating chicken, zucchini, red onion, red pepper, and mushrooms.
Grill skewers and baste with remaining marinade.
Make cream sauce by combining all ingredients and chilling until ready to use.
Serve skewers over rice, with a sprinkling of cheese and cream sauce.
lastic Ziploc bag.
Combine marinade ingredients and add to chicken
Marinade: In a bowl, whisk all
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
Combine marinade ingredients in a plastic zipper
If a recipe calls for ground cardamom, it
To Make the Marinade: combine all ingredients in a