erving.
---To prepare the Salsa Verde---.
In a mortar
mooth.
Garnish Arroz con Pollo with Salsa Verde and Green Olives
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.
aking dish.
(Optional) Combine salsa and cilantro in medium bowl
astry blender.
Add the salsa, beating 3 minutes with an
ot.
Place the green salsa, garlic, jalapeno, cilantro, and cumin
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!
Mix cream cheese with fork until smooth.
Start adding salsa by forkfuls (slightly drained).
Keep adding salsa until you have reached a nice dipping consistency, not runny (approximately 4 to 5 forkfuls).
Serve with nachos.
I especially like to this with pretzels.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
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 ...
nd chayotes, the lime juice, el pato sauce, diced tomatoes, and
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.
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.
Combine all ingredients and let chicken marinade a minimum of 1 hour.
Grill chicken until done.
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.
erve topped with warm tomato salsa and crumbled cotija cheese.