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Pollo Entomatado
Plat

Pollo Entomatado

45 minPour 6Nutri-Score C€€
par @lov.kari16 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • chicken legs and thighs (bone-in, skin-on)Viandes1,4 kg
  • garlic salt (to season)Épices6 g
  • black pepper (ground)Épices2 g
  • paprikaÉpices4 g
  • vegetable oil (for frying)Épicerie30 ml
  • white onion (halved)Fruits et légumes0,5 morceaux
  • garlic (cloves, minced)Fruits et légumes3 morceaux
  • bay leavesÉpices3 morceaux
  • fresh corn (cut into pieces)Fruits et légumes2 morceaux
  • roma tomato (3 for the sauce, 1 diced)Fruits et légumes4 morceaux
  • jalapeño (sliced)Fruits et légumes1 morceau
  • potatoes (peeled and cut into chunks)Fruits et légumes2 morceaux
  • cilantro (fresh, chopped)Fruits et légumes15 g
  • tomato bouillon (1 tsp)Épicerie5 g
  • chicken bouillon (1 tbsp)Épicerie15 g
  • oregano (dried, 1/2 tsp)Épices1 g
  • chile de árbol (dried, stemmed)Épices1 morceau
  • water (from boiling the tomatoes)Autres120 ml

par portion

Nutrition

298kcal

Glucides
10 g
Protéines
25 g
Lipides
18 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Casserole
  • Blender

pas à pas

Préparation

  1. Season the chicken

    • Pat the chicken legs and thighs dry.
    • Season both sides generously with garlic salt, black pepper and paprika.
    Étape 1

  2. Sear the chicken with aromatics

    • Heat the oil in a large pan over medium heat.
    • Add the chicken, the half white onion, the minced garlic and the bay leaves.
    • Cook, then flip after about 5 minutes and continue cooking until the chicken is cooked through, about 15 minutes total.
    Étape 2

  3. Boil the tomatoes for the salsa

    • Bring a pot of water to a boil.
    • Boil the tomatoes for the sauce for about 5 minutes, then keep some of the cooking water.
    Étape 3

  4. Blend the salsa

    • Add the boiled tomatoes to the blender with some of the boiling water.
    • Add the tomato bouillon, chicken bouillon, oregano and chile de árbol.
    • Blend until smooth.
    Étape 4

  5. Add the corn

    • Remove the bay leaves from the pan.
    • Add the corn and mix in.
    • Cook for about 3 minutes.
    Étape 5

  6. Add the tomato and jalapeño

    • Add the diced roma tomato and the jalapeño, mix in.
    • Cook until the tomato releases all its juice, about 2 minutes.
    Étape 6

  7. Add the salsa and potatoes

    • Pour in the blended salsa and add the potatoes.
    • Mix well and season with salt or chicken bouillon to taste.
    Étape 7

  8. Simmer until the potatoes are tender

    • Add the cilantro, cover and cook for at least 10 minutes, until the potatoes are soft.
    Étape 8

  9. Serve

    • Serve the pollo entomatado hot, with Mexican white rice if desired.
    Étape 9
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