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Pollo con Chipotle y Peras

Printed From: Foods of the World Forum
Category: Latin America
Forum Name: Mexico and Central America
Forum Discription: Mexico and Central America
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=3096
Printed Date: 23 April 2021 at 08:13


Topic: Pollo con Chipotle y Peras
Posted By: Margi Cintrano
Subject: Pollo con Chipotle y Peras
Date Posted: 13 January 2013 at 07:19
LOL Good Afternoon,
 
This recipe employing Chiptole chile peppers and seasonal fruit is quite a delight.
 
POLLO CON CHIPOTLE Y PEARS ... CHICKEN WITH CHIPOTLE CHILLIE PEPPERS & PEARS ...
 
1/3 Cup Pear Nectar
3 tsps. red wine vinegar
2 tsps. of Adobe sauce from the jar Chiptole chillie peppers
2 tsps. freshly minced cilantro ( 1 tsp. for garnish and a sprinkle for the sauce )
4  medium sized pears ( the Red Bosc work beautifully )
4 boneless chicken breasts with skin on or off ( this is a personal selection )
1/3 cup Pear Maramlade
Extra virgin olive oil, salt and freshly ground black pepper
 
1) STIR MARMALADE, NECTAR, ADOBE SAUCE FROM THE CHILLIE PEPPERS, AND RED WINE VINEGAR THOROUGHLY
2) ADD THE SALT, FRESHLY GROUND BLACK PEPPERCORNS, CILANTRO AND COMBINE COMPLETELY
3) BRUSH THE CHICKEN  WITH A LITTLE EVOO AND THE PEAR SAUCE
4) SPRINKLE WITH SALT AND PEPPER TO TASTE
5) GRILL THE CHICKEN IN THE BROILER UNTIL COOKED THROUGH - ABOUT 7 MINUTES PER SIDE
6) GRILL THE FRESH PEARS SKIN ON FOR 2 MINS. PER SIDE WITH THE CHIPTOLES CHILLIE PEPPERS  
7) PLACE THE CHICKEN ON PLATES, AND SURROUND EACH  WITH 1 BROILED PEAR
8) DRIZZLE THE CHICKEN WITH THE PEAR SALSA
9) GARNISH WITH THE MINCED CILANTRO
 
serve with hot corn tortillas and a lovely Rosé sparkling wine or Mexican Dos Equis ambar beer.
 
Enjoy,
Margaux.  
 
 
 
 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.



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