|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Baked Chicken with Mushrooms and Ancho Chile |
|
Serves: 4 Print this Recipe(Pollo con Hongos y Chile Ancho) Category: Chicken with Chile or Nut Sauces San Miguel de Allende is a city of steep hills and beautiful colonial buildings in the state of Guanajuato in central Mexico. It has a large permanent American population attracted to its beauty, climate, arts, and crafts. During one of my stays, when I was escorting a culinary group, I had this chicken dish at El Patio restaurant. The dish was prepared with a small half chicken covered with the mushrooms and sauce. I prefer to use whole chicken legs with thighs attached. The herb epazote is important to the flavor, but if unavailable, use cilantro. It won't taste quite the same, but it will still be very good. 2 large ancho chiles, cut open and seeded, veins removed 2 tablespoons vegetable oil 4 whole chicken legs with thighs attached 3/4 pound brown crimini mushrooms, thinly sliced 2 medium tomatoes, peeled and chopped 1/2 cup chicken broth, canned or homemade 1/2 medium white onion, coarsely chopped 1 clove (medium) garlic, chopped 2 sprigs epazote leaves only (or substitute 1/4 cup fresh cilantro) 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1. In a small dry skillet, toast the chiles over medium heat, turning, until aromatic, about 1 minute. Soak in a bowl of hot water 20 minutes, then drain. 2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat and brown the chicken on both sides, 2 to 3 minutes per side. Remove to an ovenproof casserole dish. 3. In the same skillet, cook the mushrooms, stirring, about 3 minutes. Add to the casserole dish with the chicken. Reserve the skillet. 4. Preheat the oven to 350°. Put the tomatoes, chicken broth, onion, garlic, epazote leaves, salt, pepper, and the reserved chiles in a blender or food processor and blend until smooth. Reheat the skillet, and pour in the sauce. Cook, stirring, 3 to 4 minutes. Pour over the chicken and mushrooms. Cover and bake until the chicken is tender, 40 to 45 minutes. Divide the chicken and sauce equally among 4 serving plates. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Shredded Spiced Chicken Shredded Chicken in Green Sauce Minced Spicy Chicken Grilled Chicken Skewers Sautéed Chicken Livers with Green Onions Grilled Chicken Breasts with Ancho Chile Sauce Grilled Chicken in Red Chili Sauce with Zucchini and Corn Baked Chicken with Mushrooms and Ancho Chile Chicken with Chipotle Chiles and Tequila Sautéed Chicken with Chipotle Chile Sauce Grilled Chicken with Red Chile and Orange Sauce Sautéed Chicken with Pasilla Chile Sauce Chicken with Poblano Cream Sauce Baked Chicken with Serrano Chile Cream Sauce Sautéed Chicken with Almond Sauce Baked Chicken with Pecans Chicken with White Nut Sauce Chicken with Black Bean and Avocado Salsa Chicken and Corn with Fiery Cilantro-Mint Sauce Chicken with Poblano Chiles, Sour Cream, and Cheese Chicken in Roasted Tomato Sauce Chicken with Portobello Mushrooms Grilled Chicken with Cactus Chicken Thighs with Onions and Nutmeg Chicken Mazatlán Chicken Tampico with Mayonnaise and Olives Chicken, Ticul Style Fried Chicken, Sonora Style Plaza Chicken from Morelia Lime Chicken Chicken in Tangerine Sauce Chicken with Tamarind Braised Chicken with Prunes Chicken for a King Chicken in Its Own Juice Drunken Chicken Chicken Breasts with Yucatán Green Seasoning Paste Chicken Breasts with Pumpkin Seed Crust Rolled Chicken Breasts with Spinach Rolled Chicken Breasts with Poblano Chiles and Goat Cheese Stuffed Chicken Breasts with Black Bean Sauce Chicken with Red Chile Steamed in Foil Chicken, Pibil Style Chicken in Mole Sauce from Puebla Chicken in Oaxacan Red Mole Chicken in Oaxacan Green Mole with White Beans Chicken Breasts with Yellow Mole Bride’s Mole with Chicken Papantla-Style Mole Sauce with Chicken Chicken and Green Chile Stew Chicken, Mushrooms, and Red Pepper Stew Chicken Stew, Chiapas Style Chicken Stew with Chiles and Spices Chicken Tinga Oaxacan Toasted Corn Stew with Chicken and Pork Chicken, Aguascalientes Style Basic Cooked Turkey Breast Turkey Cutlets with Almond Crust Yucatán Spiced Turkey Cutlets Turkey with Mushrooms and Tomatillos Turkey with Creamy Green Pumpkin Seed Sauce Turkey in Spiced Vinegar Sauce Turkey Stew Turkey and Hominy Stew Turkey Meat Loaf Yucatán Cold Spiced Turkey Yucatán Stuffed Turkey Breast with White Sauce Braised Duck for Tacos Duck Breasts with Blackberry Sauce Duck Breasts with Poblano Chile Duck in Green Pumpkin Seed Sauce Cornish Hens Roasted with Chili Rub Cornish Hens with Fiery Cilantro-Mint Sauce Quail with Corn and Cucumber and Jalapeño Salsa Quail with White Beans * Poultry Roasted Whole Turkey with White Sauce |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
