The document provides a recipe for Pollo Rojo, a Mexican chicken dish simmered in a tomato and chile sauce. It lists the ingredients including chicken, tomatoes, onions, chile powder, garlic, oregano and cumin. The instructions explain how to brown the chicken, add the broth and simmer the sauce ingredients before serving with rice or tortillas.
The Soulfood Bible: Sharing the dishes that I love and love to cook most. Taking the south across the country and allowing you to cook those recipes that are bursting with flavor from inside your very home.
The document provides a recipe for Pollo Rojo, a Mexican chicken dish simmered in a tomato and chile sauce. It lists the ingredients including chicken, tomatoes, onions, chile powder, garlic, oregano and cumin. The instructions explain how to brown the chicken, add the broth and simmer the sauce ingredients before serving with rice or tortillas.
The document provides a recipe for Pollo Rojo, a Mexican chicken dish simmered in a tomato and chile sauce. It lists the ingredients including chicken, tomatoes, onions, chile powder, garlic, oregano and cumin. The instructions explain how to brown the chicken, add the broth and simmer the sauce ingredients before serving with rice or tortillas.
The document provides a recipe for Pollo Rojo, a Mexican chicken dish simmered in a tomato and chile sauce. It lists the ingredients including chicken, tomatoes, onions, chile powder, garlic, oregano and cumin. The instructions explain how to brown the chicken, add the broth and simmer the sauce ingredients before serving with rice or tortillas.
MÉXICO MEXICAN FOOD • POLLO ROJO (CHICKEN IN TOMATO AND CHILE SAUCE)
SIMPLE ENOUGH FOR EVERY DAY, BUT NICE ENOUGH
FOR COMPANY—THAT’S WHAT POLLO ROJO BRINGS TO THE TABLE! ALMOST EVERYONE LIKES CHICKEN, AND WHEN IT’S SIMMERED IN THIS TOMATO AND MILDLY SPICY CHILE SAUCE, IT’S BOUND TO BE A HIT.
ANOTHER GREAT THING ABOUT THIS DISH IS THAT YOU
CAN ASSEMBLE THE VARIOUS OTHER INGREDIENTS WHILE THE CHICKEN SIMMERS, CUTTING DOWN ON PREP TIME. IT ONLY TAKES 30 MINUTES COOKING TIME FROM START TO FINISH!. INGREDIENTS • 3 TABLESPOONS VEGETABLE OIL (DIVIDED, OR 1 TABLESPOON GOOD QUALITY PORK LARD PLUS 2 TABLESPOONS OIL) • 3 TO 4 CHICKEN BREAST HALVES (OR 4 TO 5 CHICKEN THIGHS) • 2 CUPS CHICKEN BROTH • 2 CUPS WATER • 6 LARGE TOMATOES • 1/2 ONION (CUT INTO QUARTERS) • 1 TABLESPOON RED CHILE POWDER (OR CHILE PASTE) • 1 LARGE CLOVE GARLIC (PEELED AND CRUSHED) • 1 TEASPOON OREGANO • 1/2 TEASPOON CUMIN
• 1/2 TEASPOON COCOA POWDER (UNSWEETENED)
• SALT TO TASTE STEPS TO MAKE IT • GATHER THE INGREDIENTS. • TURN YOUR BROILER ON TO HIGH SO THAT IT CAN PRE-HEAT. HEAT 1 TABLESPOON OF THE OIL OR LARD IN A LARGE PAN OVER HIGH HEAT. BROWN THE CHICKEN PIECES ON EACH SIDE. • COVER CHICKEN WITH CHICKEN BROTH AND WATER. BRING TO A BOIL. WHILE THE CHICKEN IS HEATING, SLICE THE TOP OFF OF EACH TOMATO AND PLACE THEM, CUT SIDES DOWN, ON A COOKIE SHEET ALONG WITH THE ONIONS. DRIZZLE THE OTHER 2 TABLESPOONS OF OIL OVER THEM. PLACE THE COOKIE SHEET UNDER THE BROILER AND LEAVE IT UNTIL THE TOMATO SKINS BECOME VERY WRINKLED AND SHRIVELED. • WHILE THE TOMATOES AND ONIONS ARE BROILING, BRING THE CHICKEN BROTH TO A STRONG SIMMER AND ADD THE CHILE POWDER OR PASTE, GARLIC, OREGANO, CUMIN, AND COCOA POWDER. • WHEN THE TOMATOES ARE READY, REMOVE FROM BROILER AND LET COOL FOR ABOUT ONE MINUTE. WHILE THE TOMATOES COOL, TURN THE CHICKEN PIECES IN THE POT. PEEL THE SKIN OFF OF EACH TOMATO AND USE A SPOON TO REMOVE THE SEEDS FROM THE MIDDLE. USING YOUR FINGERS, MASH THE TOMATO A LITTLE AND ADD INTO THE SAUCE IN THE POT. SEPARATE THE ONIONS AND STIR INTO THE SAUCE. LET THE SAUCE REDUCE, BOILING GENTLY AND UNCOVERED, WHILE THE CHICKEN FINISHES COOKING. • COOK UNTIL THE CHICKEN REACHES 170 F/ 77 C INSIDE. IF THE LIQUID COOKS OFF TOO FAST, ADD ABOUT A HALF CUP OF WATER AND CONTINUE COOKING, REPEATING IF NECESSARY. • SERVE YOUR POLLO ROJO WITH CORN TORTILLAS AND WHITE RICE OR MEXICAN RICE, IF YOU LIKE. BE SURE TO REFRIGERATE ANY LEFTOVERS FOR FUTURE USE, AS THEY ARE DELICIOUS. • ENJOY! DAY OF THE DEAD • IT IS ONE OF THE MOST TRADITIONAL FESTIVALS IN MEXICO. IT IS CELEBRATED ON THE 1ST AND 2ND OF NOVEMBER.
• DURING THIS FESTIVAL, OFFERINGS ARE MADE TO
THE SOULS OF ANCESTORS. SHRINES ARE BUILT IN HOMES TO HONOUR DEPARTED RELATIVES AND THERE ARE OFTEN ALL-NIGHT VIGILS AT GRAVES. • MARKET STALLS SELL PAN DE MUERTOS AND COLOURFULLY ICED SUGAR SKULLS. • AT LAGO DE PÁTZCUARO THERE IS A BEAUTIFUL TORCH-LIGHTING CEREMONY, FESTIVE DANCES AND A CEREMONY ON JANITZIO, AN ISLAND IN THE MIDDLE OF THE LAKE.
The Soulfood Bible: Sharing the dishes that I love and love to cook most. Taking the south across the country and allowing you to cook those recipes that are bursting with flavor from inside your very home.