Pechugas de Pollo en Salsa Poblana / Chicken Breasts in Poblano Sauce

Hola!!

Igual y piensan que siempre hago pollo, pero es que en verdad no soy muy fan de la carne. Sí me gusta y la como pero definitivamente prefiero la carne blanca.  Trataré de tener mas variedad.. pero por lo pronto les tengo una receta más que les aseguro esta buenísima.

Necesitan:

• 2 Milanesas de pollo.
• 1 chile poblano asado, pelado y desvenado.
• 1/2 lata de leche evaporada.
• 1/2 diente de ajo picado.
• 1/2 cucharadita de caldo de pollo en polvo.
• 1/2 cucharada de mantequilla.
• 1 cucharada de harina.
• Tiras de queso panela o fresco.
• Sal y pimienta al gusto.
• Palillos.

Primero vamos a hacer la salsa:

1. Colocamos en la licuadora la leche, el chile poblano, el ajo y el caldo de pollo licuamos hasta tener una consistencia homogénea. 
2. En una cacerola pequeña, derretimos la mantequilla a fuego medio y posteriormente añadimos la harina y mezclamos hasta que tenga un color dorado. 
3. Agregamos la mezcla de chile poblano poco a poco y cocinamos a fuego medio, moviéndola constantemente hasta que empiece a hervir o se haya logrado una salsa espesa.

Lo siguiente ya es muy sencillo, solo es salpimentar las pechugas al gusto y extenderlas. En un extremo (dejando 1 cm de orilla) colocar 2 o 3 tiras de queso y enrollarla. Ciérrala con un par de palillos. 

Calienta el sartén a fuego medio-alto. Y coloca las pechugas a asar. Dejar que se cocinen bien y verificar que este bien cocidas por dentro antes de retirarlas del fuego. 

Para servir coloca uno de los rollitos en el plato y baña con la salsa poblana. Puedes cortar cuadritos de queso panela y ponerlos sobre ella y acompañar con arroz, como yo lo hice.

Espero que la disfruten! 

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Hello !!

I'm sure you're probably thinking the only thing I do is chicken, but I'm not really  fan of meat. Yes I like it and eat it, but definitely prefer white meat. I'll try to have more variety.. but for now I have a recipe that I assure you you will love.

You need:

• 2 thin chicken breasts.
• 1 poblano chile, roasted, peeled and deveined.
• 1/2 can of evaporated milk.
• 1/2 clove minced garlic.
• 1/2 teaspoon of chicken bouillon powder.
• 1/2 tablespoon of butter.
• 1 tablespoon of all purpose flour.
• Strips of panela cheese (white cheese).
• Salt and pepper to taste.
• Toothpicks.

First let's make the sauce:

1. Let's mix milk, poblano chile, garlic and chicken broth in the blender until smooth consistency.
2. In a small saucepan, melt the butter over medium heat and then add the flour and mix until you get a golden color.
3. Add poblano chile mixture gradually and cook over medium heat, stirring constantly until it begins to boil or has achieved a thick sauce consistency.

The following is very simple, just spice the chicken breasts. At one end (leaving half inch) place 2 or 3 strips of cheese and roll. Close it with a pair of toothpicks.

Heat the skillet over medium-high heat. And place the chicken to roast. Allow to cook well and verify that it's done inside before removing from heat.

To serve, place one of the rolls in the plate and cover with poblano sauce. You can cut extra cheese into square and spread it over for decoration. Also you can serve with rice, like I did.

I hope you enjoy!

Pollo horneado con salsa de cilantro / Cilantro Chicken Bake

Como prometido, hoy les dejo la receta del Pollo horneado al cilantro. 

Primero que nada necesitan: 4 pechugas de pollo. 1/2 manojo de cilantro, 1 taza de leche descremada, 1 cucharada de caldo de pollo en polvo, 1 cucharada de mantequilla, 1 cucharada de harina de trigo, 1 tomate, queso mozarella rallado, aceite de oliva, sal y pimienta al gusto.

Precalienta el horno a 180º C.

Para hacer la salsa de cilantro licua el cilantro, la leche, el caldo de pollo en polvo y una pizca de sal hasta lograr una salsa homogenea. Después derrite la mantequilla en un sartén a fuego medio. Una vez derretida agrega la harina, moviendo constantemente con un batidor de globo hasta que tenga un ligero color dorado. Vierte el licuado de cilantro sin dejar de mover hasta que hierva, apaga y mueve constantemente hasta que hayas logrado una consistencia espesa. 

Sazona las pechugas con sal y pimienta al gusto. Colocalas en un refractario o recipiente para horno y cubrelas con la salsa de cilantro. Corta el tomate en rodajas y ponlas sobre cada una de las pechugas. Finalmente espolvorealas con el queso mozarella rayado y mételas al horno al rededor de 30-40 mins. 

Puedes decorar con unas ramitas de cilantro o perejil. Y a Disfrutar!!

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As promised, today I’m posting  the recipe for Cilantro Chicken Bake.

First of all you’re gonna need: 4 chicken breasts. 1/2 handful of cilantro, 1 cup of milk, 1 tbsp chicken bouillon powder, 1 tbsp of butter, 1 tbsp of flour, 1 tomato, shredded mozarella cheese, olive oil, salt and pepper.

Preheat oven to 180 degrees C.

To make cilantro sauce add cilantro, milk, chicken broth powder and a pinch of salt to the blender until you get a homogeneous sauce. Melt the butter in a skillet over medium heat. Once melted add the flour, stirring with whisk until you have a light golden color. Pour the cilantro sauce, stirring until it boils, take it off the fire and stir constantly until you have a thick consistency.

Season the chicken breasts with salt and pepper. Place them in a glass baking dish, top with cilantro sauce. Cut the tomatoes into slices and place them on top of each of the breasts. Finally sprinkle them with mozzarella cheese and place them in the oven for about 30-40 mins.

You can decorate with a few sprigs of cilantro or parsley. Enjoy!!

Easy Chicken n' pasta

Hola everyone!

I know i promised to keep you posted on my valentine’s dinner.. but it turned out i didn’t make one.. my in-laws came visit so we didn’t have much time…we had a early Vday celebration by going to watch 50 shades of Grey. (and we didn’t like it).

Anyhow.. today i made some pasta that probably I would’ve made for that day… please try it.. it came out delicious, and it was really easy to make.. it took like 50 mins.

Here’s what you need:

8 oz of the pasta of your choice (i made flat noodles) 
1 tbspn of cornstarch
2 cups of chicken broth
2 tbspn of olive oil
2 garlic gloves, minced
4 boneless chicken breasts, skinned and cubed
1 onion, sliced.
½ green pepper, seeded and thinly sliced
½ red pepper, seeded and thinly sliced
14 oz of tomatoes, chopped
1 tspn of dried oregano
1 tspn of dried basil
¼ cup of white wine (optional)
½ cup of fresh parmesan cheese

Nothing too fancy or hard to get… right? But lets go to the directions:

1. Boil enough water with salt in a saucepan. Add pasta and cook 8-10 mins or until al dente. Drain the pasta and reserve.

2.Mix the cornstarch with the chicken broth in a bowl until smooth and reserve.

3.In a frying pan, heat the olive oil over medium heat. Add garlic and chicken. Cook, stiring constantly, until the chicken is done. (About 10 mins). 

4.Add the onions and peppers and cook until they’re tender (aprox. 5 mins). Add the tomatos and simmer for 10 mins. Pour the chicken broth and the wine (if you decided to use it) to the pan and season with oregano and basil. Add the cooked pasta and cook over medium heat for about 5 mins. 

5. Serve and top with parmesan cheese. You can decorate with some basil leaves.

As this has chicken already this was my main course for today’s meal. You could slice some bread, pour it with olive oil and garlic powder and toast in the oven to go with your pasta. 

Also, if your feeling more romantic, throw some white wine in the eccuation and you’ve got yourself a romantic dinner ;)

Hope you like it and let me know what you think!