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Well, let me tell you about this dish that can be prepared any time, season
any occasion and will always impress the hungry. (My boys).
This is a favorite recipe that's been passed around the family and has been
slightly modified throughout the years. This is my special concoction. A
taste of Mexico that will definitely spice up your taste buds and have you
singing La Cucaracha! Hope you'll enjoy this recipe as much as my family and
friends. You'll be a hit a your gathering.
Pollo de Mexico (Chicken of Mexico) - Linditas' Style
1 2 1/2 to 3
pound broiler-fryer chicken, cut up
2 tablespoon
cooking oil (Canola preferred)
1 medium onion
1 clove
garlic, minced
3 medium
tomatoes, chopped and seeded
1 tablespoon
lemon juice
1 teaspoon
salt
1 teaspoon
sugar
1 teaspoon
dried crushed oregano
1/8 teaspoon
ground cinnamon
1/8 teaspoon
ground cloves
2 teaspoons
cornstarch
1 tablespoon
Linditas' Salsa (I prefer the hot) optional
In a 12 inch skillet, sprinkle chicken with salt and pepper. Brown chicken
in oil about 15 to 20 minutes. Add garlic and onion; cook 5 minutes more.
Add lemon juice, tomatoes, salt, sugar oregano, cinnamon, cloves, and 1/2
cup of water. Cover; simmer 35-40 minutes or until chicken is tender. Remove
chicken to a platter, and keep warm. In the remaining pan juices, add water
to make 2 -2/3 cups and Linditas' Salsa. Return to skillet. Combine
cornstarch and 2 tablespoons of cold water, add to skillet. Stir and cook
till thickened and bubbly. Spoon sauce over chicken; and pass remainder.
Garnish platter with shredded lettuce and jalapeno peppers. Traditionally
served with fried potatoes, peppers and chorizo. A cold margarita is a must!
Makes 4 servings
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