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Cooking For Fun
 
Mexican Poultry Recipes
 
 
Arroz con Pollo

1 tablespoon Vegetable oil
1 pound Chicken breasts (boneless, skinless) cut into thick strips
1 medium Onion; chopped
1 medium Green pepper; chopped
1 medium Red pepper; chopped
1 Garlic clove; minced
1 teaspoon Chili powder
1/2 teaspoon Ground cumin
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper
1 cup Uncooked rice
1 medium Tomato; seeded & chopped
2 cups Chicken broth
 
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.

Grilled Chicken Quesadillas

1 whole chicken breast,boneless & skinless
2 tablespoon vegetable oil
1/4 teaspoon salt
Chili powder (4 pinches)
1/4 teaspoon cumin
1/4 teaspoon black pepper
1 clove of garlic, minced
8 Flour Tortillas
2 cups Grated cheddar cheese (mild - or sharp)
1 cup Montery Jack cheese
1 cup Salsa or guacamole -optional
 
Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred into 1/4-inch pieces. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2 cup of shredded chicken and divided poblano strips. Top with remaining tortillas. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one at a time in skillet and cook until golden brown (about 1 minute). Turn over and cook another minute. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.

 

 
 
 
 
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