Top Rated Pollo Recipes

Overstuffed Chicken Sandwich
A torta is a sandwich made with a telera (a soft, round roll) or a bolillo (a crustier oblong bread, which is soft and white on the inside). The bread can be filled with any type of meat, but I love the chicken version because it’s good for you, messy to eat, and so delicious.
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Mole Poblano
  Mole (pronounced MOH-lay) Poblano is upscale Mexican sauce that's piquant with a hint of chocolate and a slight sweetness that is typically reserved for festivals and holidays. There are as many Mole Poblano recipes as there are Mexican grandmothers (and home chefs) but the core ingredients are similar. If you like mole sauce, you should add my recipe to your "must make" list.    My Chicken in Chocolate and Chile Sauce (Mole Poblano de Pollo) went from "what you've got now isn't edible" to "this is great" "definitely make it again". My husband normally is quite supportive of my recipes but I admit he was right. The "classic" recipe I modified and eventually abandoned called for bittersweet chocolate and an overpowering amount of cloves which had ruined this gorgeous sauce. That is until I made a mid-course correction.    Chicken or the more traditional bird for a mole, turkey, is cooked until tender in water while the sauce is made. I cleaned several ancho chiles and soaked them in homemade chicken stock, and measured out the almonds (some combination of almonds, peanuts, pumpkin seeds and/or sunflower seeds is traditional), onions, tomatoes, raisins, sesame seeds, and garlic .These are all the ingredients of a Mole Poblano.I threw the mixture into the blender jar and whirred it into a thick creamy sauce before putting it into a large skillet and cooking it down. The most important ingredient is chocolate which is unsweetened or bittersweet. I prefer to use fair trade and organic chocolate. Be careful not to burn the chocolate -- keep the flame low.   Most recipes include a tortilla that's been broken up or pieces of stale white bread that gets blended into the sauce as a thickener.   In my research I found wild variation from recipe to recipe on spice measurements. Cinnamon is common to most and so are ground anise or fennel seeds. I had anise and ground it in a spice mill along with all the other spices listed in the recipe. I share with you that recipes vary with 1/4 to 1 teaspoon of each spice per five cups of liquid which is made up primarily of tomatoes and chicken stock. I made a good guess that 1/2 teaspoon of each spice was a perfect compromise. Slightly less common are coriander seeds, many recipes include fresh cilantro and cloves (I recommend 1/8 of a teaspoon - no more!). Of the dozens of recipes I read, one included allspice berries   After adding the chocolate, my sauce lacked any hint of sweetness.  It was downright bitter and uber clovey. In coming up with a game plan for "fixing" the ruined sauce, I had to think on my feet. More tomato would dilute the clove, check, a little sugar would sweeten the bitter chocolate flavor, check, and peanut butter, yes peanut butter, would help neutralize the bitterness even more.  After adding more pureed tomatoes, I added sugar and peanut butter just one tablespoon at a time tasting between each addition. The recipe below is the perfect combination of piquant and slightly sweet (at least according me my husband's and my palettes).
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Executive Chef, Luca Mancini of Paresa Resort in Phuket, Thailand is originally from Italy.  A seasoned chef with extensive luxury hotel experience, Chef Mancini has spent several years honing his culinary skills around the world. “Every year I have to respect my family tradition which is the chestnut and black truffle stuffed roast chicken with rosemary and sage roasted new potato.”
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Arroz con Crunchy Pollo
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If you like spicy, then this recipe will definitely satisfy that craving with South-of-the-Border flair to spare! Featuring two kinds of peppers, onion, garlic and Tyson® Crispy Chicken Strips, served over a bed of rice and garnished with olives and cilantro....this is one you are sure to add to your recipe favorites!
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Rocco DiSpirito's recipe for tender and juicy oven-roasted chicken has all the flavor and less than half the fat. With bright citrus notes and a bed of buttery and rich zucchini and Parmesan, there is nothing missing from this diet dish.  Click here to see Italian Classics Under 350 Calories
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Try this chicken recipe for something different. It gives some delicious heat and smokiness! 
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Pollo alla Cacciatora
I am sure the majority of you will have at least heard of pollo alla cacciatora (which literally means "chicken made hunter style") and many of you will have probably eaten it as well as it is a very famous dish that can be found at many Italian restaurants around the globe. Anyhow, as with many other popular Italian recipes, this too has often been manipulated and transformed into something "non-original." It is a very simple recipe and it was originally cooked by peasants with whatever they grew in their fields. Pollo alla cacciatora is a classic dish that almost everyone in Italy makes... it is one of those dishes that will slightly vary from house to house! And today I am sharing with you my mom’s recipe. Enjoy! Click here to see 15 Easy Chicken Dinner Recipes.
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Chicken on a Stick
A simple way to cook chicken over the coals outdoors, pollo a las brasas uses sticks or large skewers to control the distance of the chicken from the heat. This version is from Sinaloa on the Pacific Coast in northwest Mexico and uses citrus, chiles, garlic, and spices as a marinade. Originally cooked over an open fire, this dish can also be made using a grill, smoker, rotisserie, or indoor oven. The sticks are optional.  Polla a las Brasas accompanied by a salsa fresca, white rice, some charred jalapeño or poblano chiles, and fresh lime, avocado, and homemade flour tortillas is a combination relished throughout the country.  Click here to see 7 Simple Grilling Recipes for Father's Day.
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Arroz con pollo and salad
Once you've mastered the mechanics of this incredibly easy one-pot meal, you can change around the vegetables and spices to create seasonal, signature combinations, like mushrooms, peas, and thyme or carrots, broccoli, and ginger with a dash of soy sauce. Here, I chose more classic Mexican-inspired flavors to create one of Latin America's most popular comfort food dishes.
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