mount significantly from the original recipe adding about 2 tablespoons total
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
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.
---To Prepare the Pollo---.
Marinate chicken in lime
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Heat oil in large Dutch oven or electric skillet.
Brown chicken and add all spices and bouillon.
Reduce heat to medium low and add remaining ingredients, chopping tomatoes as added with juice.
Cook, covered, about 30 minutes and then cook, uncovered, another 15 to 30 minutes until chicken is done and liquid is somewhat reduced.
Very good served with rice.
Saute onion and garlic in butter until onion is soft.
Butter a heavy casserole large enough to hold all ingredients.
Place half the ham in the bottom, chicken breasts on top, then remaining ham. Sprinkle with cumin and sage, add sauteed onion and garlic.
Add wine and stock to cover the chicken.
Cover the casserole and bake at 325\u00b0 for 30 minutes, or until chicken is done.
Remove chicken and ham from the casserole to a deep warmed platter.
Reduce sauce over high heat, add flour to thicken slightly.
Pour sauce over ...
In small saucepan, combine raisins and sherry; cook over low heat just until comes to a simmer. Remove from heat, let stand 10 minute.
On paper plate or wax paper, combine flour, salt, and pepper. Coat skinned side of each chicken breast with flour mixture. Set chicken aside.
In medium non-stick skillet, heat oil; add chicken flour-side down. Cook over med-high heat 5 min until golden brown. Turn chicken over, cook 3 min longer. Remove chicken from skillet, set aside.
In same skillet, cook onions over med heat, stirring frequently, 8 ...
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.
Pour 2 tablespoons oil into Dutch oven or large casserole. Over low heat, add onion rings, parsley, sesame seed, whole black peppers, cinnamon, cloves and bay leaf.
Mix. Add chicken.
Pour over chicken remaining oil, vinegar and sherry.
Add olives, chiles and salt to taste.
Cover and simmer 1 hour, turning a few times. May be baked at 350\u00b0 for 1 hour.
Serve with steamed white rice. Serves 6.
Wash the chicken pieces, pat dry with paper towels, and season with salt, pepper and oregano.
In an oven-proof skillet large enough to hold the chicken pieces without crowding, heat the olive oil over medium heat until fragrant.
Brown the chicken pieces on both sides.
Remove the chicken from the pan and set it aside.
Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6-8 minutes, adding more oil if necessary.
Add the bay leaf, wine, rum and olives and stir to incorporate.
Return the chicken ...
br>The Adobo seasoning this recipe mentions is not the one
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
Add chicken and fry until brown and crisp all over; remove to a plate.
Add onion, garlic, carrots, celery, and ham to pan; saute over low heat until soft but not brown.
Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
reat with Spanish Rice (my recipe # 77908) and refried black beans
have not prepared this recipe, but I have eaten it