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La mas sencilla y rica, receta de POLLO EN ESCABECHE | Chef Roger

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Pollo en Escabeche is a traditional Mexican dish that involves marinating chicken in a vinegar-based sauce, often served cold as a refreshing dish.

Ingredients

  • ●2 lbs chicken thighs, boneless and skinless
  • ●1 cup white vinegar
  • ●1/2 cup water
  • ●1/4 cup olive oil
  • ●1 onion, sliced
  • ●2 cloves garlic, minced
  • ●1 carrot, sliced
  • ●1 bell pepper, sliced
  • ●1 tsp black peppercorns
  • ●1 tsp oregano
  • ●1 bay leaf
  • ●1/2 tsp salt
  • ●1/2 tsp red pepper flakes (optional)

Instructions

  1. 1In a large pot, combine the vinegar, water, olive oil, garlic, onion, carrot, bell pepper, black peppercorns, oregano, bay leaf, salt, and red pepper flakes (if using).
  2. 2Bring the mixture to a boil over medium heat, stirring occasionally.
  3. 3Once boiling, add the chicken thighs to the pot, ensuring they are submerged in the liquid.
  4. 4Reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the chicken is cooked through.
  5. 5Remove the chicken from the pot and let it cool slightly before shredding or cutting into pieces.
  6. 6Return the chicken to the pot and stir to combine with the pickling liquid and vegetables.
  7. 7Transfer the chicken and pickling liquid to a glass jar or container, ensuring the chicken is fully submerged in the liquid.
  8. 8Let it cool to room temperature, then cover and refrigerate for at least 24 hours before serving to allow the flavors to develop.

Equipment

large potcutting boardknifeglass jar or container
🌶️🌶️🌶️Low

Mole is a traditional Mexican sauce with deep roots in indigenous cuisine, often associated with celebrations and special occasions. The combination of chocolate, spices, and various ingredients reflects the rich cultural heritage of Mexico. Chicken mole is particularly popular in Puebla, where it is considered a signature dish. The preparation of mole can vary significantly by region, with each family often having their own secret recipe, making it a symbol of culinary pride.

Ingredients

  • ●chicken
  • ●mole sauce
  • ●onion
  • ●garlic
  • ●vegetable oil
  • ●salt
  • ●pepper
  • ●sesame seeds
  • ●cinnamon
  • ●almonds

Instructions

  1. 1Prepare the chicken by seasoning it with salt and pepper.
  2. 2In a large pot, heat vegetable oil over medium heat.
  3. 3Add the chicken and brown on all sides, then remove and set aside.
  4. 4In the same pot, sauté chopped onion and minced garlic until translucent.
  5. 5Stir in the mole sauce and bring to a simmer.
  6. 6Return the chicken to the pot, cover, and cook until the chicken is tender.
  7. 7Serve the chicken topped with mole sauce, garnished with sesame seeds and chopped almonds.

Ingredient Alternatives

chicken

Healthier: turkey

Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable than breasts.

mole sauce

Healthier: homemade mole with less sugar

Cheaper: store-bought mole

Homemade mole can be made healthier with less sugar, while store-bought options can save time.

Techniques

sautéingbrowningsimmering

Equipment

large potcutting boardknifemeasuring spoons
🌶️🌶️🌶️Mediumnuts

Also Known As

Mole poblanoPollo en mole

Originating from the Southern United States, KFC Chicken embodies the region's love for fried food and family gatherings. The secret blend of herbs and spices, developed by Colonel Sanders, has become a symbol of comfort food and fast food culture. Today, KFC is a global phenomenon, with variations in spices and preparation methods reflecting local tastes around the world.

Ingredients

  • ●chicken pieces
  • ●all-purpose flour
  • ●buttermilk
  • ●cayenne pepper
  • ●paprika
  • ●garlic powder
  • ●onion powder
  • ●black pepper
  • ●salt
  • ●baking powder
  • ●vegetable oil
  • ●milk
  • ●egg
  • ●herbs
  • ●spices

Instructions

  1. 1Marinate chicken pieces in buttermilk for at least 2 hours or overnight.
  2. 2Mix flour, cayenne pepper, paprika, garlic powder, onion powder, black pepper, and salt in a bowl.
  3. 3Remove chicken from buttermilk and let excess drip off.
  4. 4Dredge each piece of chicken in the flour mixture until fully coated.
  5. 5Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).
  6. 6Carefully place chicken pieces in hot oil without overcrowding.
  7. 7Fry chicken for 12-15 minutes, turning occasionally, until golden brown and cooked through.
  8. 8Use a meat thermometer to ensure internal temperature reaches 165°F (75°C).
  9. 9Remove chicken from oil and drain on paper towels.
  10. 10Let chicken rest for a few minutes before serving.

Ingredient Alternatives

buttermilk

Healthier: low-fat yogurt

Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

all-purpose flour

Healthier: whole wheat flour

Cheaper: cornstarch

Whole wheat flour adds fiber; cornstarch can create a lighter crust.

vegetable oil

Healthier: avocado oil

Cheaper: canola oil

Avocado oil offers a healthier fat profile.

chicken pieces

Healthier: skinless chicken

Cheaper: chicken thighs

Skinless chicken reduces fat; thighs are often less expensive.

Techniques

marinatingdredgingfrying

Equipment

deep fryerlarge skilletmixing bowlmeat thermometertongspaper towels
🌶️🌶️🌶️Hotglutendairy

Also Known As

Kentucky Fried ChickenKFC Original Recipe

Ingredients

  • ●4 boneless, skinless chicken breasts
  • ●2 cups fresh spinach, chopped
  • ●1 cup ricotta cheese
  • ●1/2 cup grated Parmesan cheese
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp red pepper flakes (optional)
  • ●2 tbsp olive oil
  • ●1/2 cup chicken broth
  • ●1/4 cup fresh basil, chopped (for garnish)

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let cool.
  3. 3In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Stir in the sautéed spinach until well mixed.
  4. 4Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
  5. 5Stuff each chicken breast with the spinach and cheese mixture, securing the opening with toothpicks if necessary.
  6. 6In an oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
  7. 7Pour the chicken broth into the skillet around the chicken breasts.
  8. 8Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  9. 9Remove the toothpicks from the chicken breasts before serving. Garnish with fresh basil and serve hot.

Equipment

skilletmixing bowlknifetoothpicksoven

Al Pastor is a traditional Mexican dish that originated from the shawarma brought by Lebanese immigrants. It typically features marinated pork, but this version uses chicken for a lighter alternative.

Ingredients

  • ●2 lbs chicken thighs, boneless and skinless
  • ●1/4 cup pineapple juice
  • ●1/4 cup orange juice
  • ●2 tbsp apple cider vinegar
  • ●2 tbsp adobo sauce
  • ●2 cloves garlic, minced
  • ●1 tsp ground cumin
  • ●1 tsp dried oregano
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 tsp chili powder
  • ●1/4 tsp cayenne pepper
  • ●1/2 cup diced pineapple (for garnish)
  • ●1/4 cup chopped cilantro (for garnish)
  • ●Corn tortillas (for serving)

Instructions

  1. 1In a large bowl, combine pineapple juice, orange juice, apple cider vinegar, adobo sauce, minced garlic, cumin, oregano, salt, black pepper, chili powder, and cayenne pepper.
  2. 2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. 3Preheat your grill or grill pan over medium-high heat.
  4. 4Remove the chicken from the marinade and discard the marinade.
  5. 5Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
  6. 6Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
  7. 7While the chicken is resting, warm the corn tortillas on the grill for about 30 seconds on each side.
  8. 8Slice the grilled chicken into thin strips.
  9. 9Serve the chicken on warm tortillas, topped with diced pineapple and chopped cilantro.

Equipment

grillmixing bowlgrill pancutting boardknife
🌶️🌶️🌶️Low

Ingredients

  • ●2 lbs chicken thighs, boneless and skinless
  • ●2 tbsp vegetable oil
  • ●1 large onion, chopped
  • ●4 cloves garlic, minced
  • ●2-3 fresh jalapeños, chopped
  • ●1 can (14 oz) diced tomatoes
  • ●1 tbsp tomato paste
  • ●1 tsp ground cumin
  • ●1 tsp smoked paprika
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 cup chicken broth
  • ●1/4 cup fresh cilantro, chopped
  • ●Juice of 1 lime

Instructions

  1. 1Heat the vegetable oil in a large skillet over medium heat.
  2. 2Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the minced garlic and chopped jalapeños, cooking for an additional 2 minutes.
  4. 4Add the chicken thighs to the skillet, browning them on both sides for about 5-7 minutes.
  5. 5In a bowl, mix the diced tomatoes, tomato paste, cumin, smoked paprika, salt, and black pepper.
  6. 6Pour the tomato mixture over the chicken in the skillet, then add the chicken broth.
  7. 7Bring to a simmer, cover, and cook for 25-30 minutes until the chicken is cooked through.
  8. 8Remove the chicken from the skillet and shred it using two forks.
  9. 9Return the shredded chicken to the skillet, stir in the chopped cilantro and lime juice, and cook for an additional 5 minutes.
  10. 10Serve hot with rice or tortillas.

Equipment

large skilletmixing bowlmeasuring spoonscutting boardknife
🌶️🌶️🌶️Medium

Ingredients

  • ●4 boneless, skinless chicken breasts
  • ●1 cup spinach, chopped
  • ●1/2 cup cream cheese, softened
  • ●1/2 cup mozzarella cheese, shredded
  • ●1/4 cup sun-dried tomatoes, chopped
  • ●2 cloves garlic, minced
  • ●1 tsp Italian seasoning
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●2 tbsp olive oil

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a mixing bowl, combine the chopped spinach, cream cheese, mozzarella cheese, sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Mix well until all ingredients are combined.
  3. 3Using a sharp knife, create a pocket in each chicken breast by slicing it horizontally, being careful not to cut all the way through.
  4. 4Stuff each chicken breast with the cheese and spinach mixture, securing the opening with toothpicks if necessary.
  5. 5Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
  6. 6Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
  7. 7Remove the toothpicks from the chicken breasts before serving.
  8. 8Let the chicken rest for 5 minutes before slicing and serving.

Equipment

ovenskilletmixing bowlknifetoothpicks

Ingredients

  • ●2 lbs chicken thighs
  • ●1/4 cup apple cider vinegar
  • ●1/4 cup lime juice
  • ●1 tbsp olive oil
  • ●1 onion, chopped
  • ●4 cloves garlic, minced
  • ●2 tsp ground cumin
  • ●2 tsp dried oregano
  • ●1 tsp smoked paprika
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1-2 chipotle peppers in adobo sauce, chopped (optional)
  • ●1/2 cup chicken broth

Instructions

  1. 1In a large bowl, combine apple cider vinegar, lime juice, olive oil, chopped onion, minced garlic, ground cumin, dried oregano, smoked paprika, salt, black pepper, and chipotle peppers (if using).
  2. 2Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. 3Preheat your oven to 300°F (150°C).
  4. 4In a large oven-safe pot or Dutch oven, place the marinated chicken thighs and pour in the chicken broth.
  5. 5Cover the pot with a lid and bake in the preheated oven for about 3 hours, or until the chicken is tender and easily shredded.
  6. 6Remove the pot from the oven and let it cool slightly. Shred the chicken using two forks.
  7. 7Return the shredded chicken to the pot and mix it with the juices.
  8. 8Serve the barbacoa chicken in tacos, burritos, or over rice, garnished with fresh cilantro and lime wedges.

Equipment

large bowloven-safe pot or Dutch ovenforks for shredding
🌶️🌶️🌶️Low

Ingredients

  • ●2 lbs chicken thighs
  • ●1/2 cup orange juice
  • ●1/4 cup lime juice
  • ●1/4 cup achiote paste
  • ●4 cloves garlic, minced
  • ●1 tsp cumin
  • ●1 tsp oregano
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/2 cup banana leaves (optional)
  • ●1/2 cup water

Instructions

  1. 1In a bowl, mix the orange juice, lime juice, achiote paste, minced garlic, cumin, oregano, salt, and black pepper to create a marinade.
  2. 2Place the chicken thighs in a large resealable bag or a bowl and pour the marinade over the chicken. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
  3. 3Preheat your oven to 350°F (175°C).
  4. 4If using banana leaves, line a baking dish with them, leaving enough overhang to cover the chicken later.
  5. 5Place the marinated chicken in the baking dish and pour any remaining marinade over the top.
  6. 6Add 1/2 cup of water to the bottom of the dish to create steam during cooking.
  7. 7Cover the chicken with the banana leaves (if using) or aluminum foil to keep it moist.
  8. 8Bake in the preheated oven for 1 hour, or until the chicken is cooked through and tender.
  9. 9Remove from the oven and let it rest for 10 minutes before serving.
  10. 10Serve the Pibil Chicken with rice, tortillas, or your choice of sides.

Equipment

baking dishmixing bowlresealable bagoven
🌶️🌶️🌶️Low

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Sud-Ouest : Les secrets des meilleurs cassoulets du monde | Sept à Huit

Sept à huit

DUEL DE RECETTES : CASSOULET 100% Moulinex (CompanionTouch VS CLICKCHEF par Sand CooK&LooK)
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DUEL DE RECETTES : CASSOULET 100% Moulinex (CompanionTouch VS CLICKCHEF par Sand CooK&LooK)

Sand Cook&Look

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2 min pour retenir une recette et la cuisiner à l’aveugle feat. Hélène Darroze

Mcfly et Carlito

N°210 Le cassoulet - La chronique culturelle de Violaine
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N°210 Le cassoulet - La chronique culturelle de Violaine

Les Chevaliers du Fiel France Bleu

Eric et son cassoulet
3:39

Eric et son cassoulet

voaraprod

RECETTE DU CASSOULET FAIT MAISON / UN JOUR UNE RECETTE
1:52

RECETTE DU CASSOULET FAIT MAISON / UN JOUR UNE RECETTE

Un jour Une recette

Recette Paella fruits de mer et poulet - Monsieur Cuisine - TM5 - TM6 - TM31
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Recette Paella fruits de mer et poulet - Monsieur Cuisine - TM5 - TM6 - TM31

Amel “Madame Monsieur Cuisine” MMC

PÂTÉ EN CROÛTE 🇫🇷 Recette Technique Pate en croute Petite bette
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PÂTÉ EN CROÛTE 🇫🇷 Recette Technique Pate en croute Petite bette

la petite bette

🌯 French Tacos - La street food française ultra généreuse à garnir selon vos envies 🧀🔥
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🌯 French Tacos - La street food française ultra généreuse à garnir selon vos envies 🧀🔥

Recettes Cooking

Ajiaco colombiano: el sabor auténtico de la cocina criolla
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Ajiaco colombiano: el sabor auténtico de la cocina criolla

Cocinando con Mile

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Empanada de Pollo - Fácil, Jugosa, y Muy Sabrosa. Empanadas con Masa Criolla Casera Paso a Paso [49]

VivoAfuera