Sunday, 1 September 2019

Mexican Chicken in Red Sauce Recipe - Pollo Rojo Chicken

Mexican Chicken in Red Sauce Recipe


The Wild Asparagus Table is an interesting concept brought together by Ms. Saloni Malkani - Founder member of the FBAI and Chef Ananya Banerjee. Once a month they introduce an International Cuisine, bringing home chefs/ food enthusiasts, together with a potluck lunch or dinner.

sweetannu

Each lady researches and stir up a dish to present on the day planned. It can be a starter, main course or dessert.
It was the fastest finger win, to be a part of the second #WildAsparagusTable. And the theme for the month of August was Mexican Cuisine.
Mexican food has Spanish, European and traces of African and Asian influences. Their food is full of robust flavors, spicy and is generally slow-cooked all together. The primary ingredients in the cuisine are corn, beans, garlic, avocado, cacao, locally grown vegetables, all kinds of meats and of course - Chillies. What's your favorite Mexican food?


Mexican Chicken in Red Sauce Recipe

On my quest to cook easy yet delicious dishes, I decided to try a Mexican Chicken in Red Sauce Recipe -  Pollo Rojo Chicken dish.  It has 6 basic ingredients and this rich saucy chicken dish is eaten with steamed rice. My dish turned out well, I could tell by the empty pot at the end of the potluck lunch, that it was well appreciated by all. I feel simple, less complicated flavors makes a dish more enjoyable.

Now note down the ingredients and method to make Pollo Rojo Chicken.

Ingredients

Half kg boneless chicken breasts
1 large white onion
5 large tomatoes
6 -7 garlic pods
2 cups chicken stock (broth)
6 - 8 Mexican chilies
Salt to taste

Method

1. Deseed the chilies and soak then in warm water for ten minutes.
2. Add a little oil in the pan and brown the chicken breasts on both sides.
3. Now remove the chicken and cut them in long strips. Keep aside to use later.
4. In the same pan, add onion and tomato halves. Broil until the tomato skins become very wrinkled and shriveled. Let the onions get translucent.
5. Take a blender, add the onions, tomato, garlic, and soaked chilies to make a paste. You can add chicken stock to get a fine puree.
6. In a pan, add the remaining oil and the tomato chili paste, chicken pieces, chicken stock, and salt to taste.
7. Cook till the gravy thickens. You can season with oregano if need be and garnish with greens of spring onion.
8. Enjoy Pollo Rojo chicken with Tortilla chips or steamed rice.

Pollo Rojo chicken


Note


Mexican chilies may not available, use the lesser spicier version of Kashmiri red chilies.
If your dish gets too spicy, add a heaped tablespoon of tomato ketchup to lessen the spice and sweeten the dish.
You can use Maggi chicken stock cubes instead of chicken broth.
If white onions are not available use large spring onion heads or the regular red onions available.


Some delicious nonvegetarian dishes of our fun Mexican Potluck Table.



Mexican Potluck



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