Cinco De Mayo Chicken
From melsa102 17 years ago
- 40 minutes to make
- Serves 4
This is a modified version of Pollo Guisado. I didn't want a stew I just wanted the meat so I adjusted the recipe quite a bit to fit my tastes. My sister liked it so much I promised her I'd write it out, so here it is:
Ingredients
- 4 chicken thighs shopping list
- 2 T olive oil shopping list
- 1/2 c. tomato sauce shopping list
- 1/2 c. chicken broth shopping list
- 1 T cumin shopping list
- Dry Rub: shopping list
- 1 T garlic powder shopping list
- 1 T oregano shopping list
- 1 T onion powder shopping list
- 1/2 T sea salt shopping list
- 1/2 T black pepper shopping list
- Pico Puree: shopping list
- 2 tomatoes, seeded shopping list
- 1/2 small white or yellow onion shopping list
- 1/2 jalapeno, seeded shopping list
- 1 T garlic, minced shopping list
- 1 c. fresh cilantro (I like alot feel free to reduce the amount) shopping list
How to make it
- Peel off the chicken skin (it should remove easily) and discard.
- Mix dry rub ingredients and coat chicken thighs.
- Heat oil in large skillet and brown chicken (about 5 min. on each side)
- Meanwhile, put Pico Puree ingredients into food processor.
- Puree until ingredients are completely blended but still chunky.
- Once chicken thighs are browned add tomato sauce, broth and cumin.
- Add Pico Puree, mix well and turn each thigh to coat chicken.
- Reduce heat to low, cover and simmer.
- Turn chicken over after 15 min and cover with sauce.
- Simmer another 15 min. or until chicken is done.
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