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Chicken for a King |
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Serves: 4
Print this Recipe
(Pollo de Rey)
Category: Other Fried, Grilled, and Baked Chicken Dishes
I have been cooking this recipe for many years and have yet to serve it to a king, but my husband, family, and friends all love it. The recipe came from the late Elena Zelayeta, a cookbook author from San Francisco. I have made some changes to reduce the amount of fat in the sauce. For a striking contrast of colors, serve with Tomatillo Cilantro Rice or Green Rice (see Beans, Rice, and Pasta). Mexico produces some fine brandies, such as Pedro Domecq, a well-known label on both sides of the border. Most of the grapes for brandy are grown in Baja and Sonora.
1 large red bell pepper, roasted and peeled
4 boneless skinless chicken breast halves
1 teaspoon salt
1/8 teaspoon freshly ground pepper
3 teaspoons olive oil
1/4 cup heavy cream
1/4 cup canned fat-free reduced-sodium chicken broth
1 tablespoon Mexican brandy, or other brandy
4 to 6 dashes hot pepper sauce, such as Tabasco
1/2 cup packed shredded manchego or Swiss cheese
1. Prepare the pepper. Reserve. Then, trim the chicken of any excess fat. Place each breast between 2 pieces of plastic and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Season with 1/2 teaspoon of the salt and the pepper.
2. Heat the oil in a large nonstick skillet and cook the chicken about 3 minutes per side, or until lightly browned on the outside but not cooked through. Place in a single layer in a large baking dish. Set aside. Reserve the skillet for the sauce.
3. Preheat oven to 350°. Coarsely chop the roasted peppers and put in a blender. Add the cream, chicken broth, and brandy. Blend until smooth. Pour the sauce into the reserved skillet and bring to a boil. Add the remaining salt and hot pepper sauce. Cook until the sauce reduces and thickens, about 3 minutes. Pour over the chicken. Sprinkle each breast equally with the shredded cheese. Place in the oven and bake until the cheese melts and the sauce is bubbling around the edges, 8 to 10 minutes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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