Foods of the World Forum Homepage
Forum Home Forum Home > Latin America > Mexico and Central America
  New Posts New Posts RSS Feed - Pollo con Chipotle y Peras
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Pollo con Chipotle y Peras

 Post Reply Post Reply
Author
Message Reverse Sort Order
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6258
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Pollo con Chipotle y Peras
    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.  
 
 
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.121 seconds.