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Pollo Entomatado
Hoofdgerecht

Pollo Entomatado

45 minVoor 6Nutri-Score C€€
van @lov.kari16 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

6 personen
  • chicken legs and thighs (bone-in, skin-on)Vlees1,4 kg
  • garlic salt (to season)Kruiden en specerijen6 g
  • black pepper (ground)Kruiden en specerijen2 g
  • paprikaKruiden en specerijen4 g
  • vegetable oil (for frying)Voorraadkast30 ml
  • white onion (halved)Groente en fruit0,5 stukken
  • garlic (cloves, minced)Groente en fruit3 stukken
  • bay leavesKruiden en specerijen3 stukken
  • fresh corn (cut into pieces)Groente en fruit2 stukken
  • roma tomato (3 for the sauce, 1 diced)Groente en fruit4 stukken
  • jalapeño (sliced)Groente en fruit1 stuk
  • potatoes (peeled and cut into chunks)Groente en fruit2 stukken
  • cilantro (fresh, chopped)Groente en fruit15 g
  • tomato bouillon (1 tsp)Voorraadkast5 g
  • chicken bouillon (1 tbsp)Voorraadkast15 g
  • oregano (dried, 1/2 tsp)Kruiden en specerijen1 g
  • chile de árbol (dried, stemmed)Kruiden en specerijen1 stuk
  • water (from boiling the tomatoes)Overig120 ml

per portie

Voedingswaarden

298kcal

Koolhydraten
10 g
Eiwitten
25 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Blender

stap voor stap

Bereiding

  1. Season the chicken

    • Pat the chicken legs and thighs dry.
    • Season both sides generously with garlic salt, black pepper and paprika.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Add the corn

    • Remove the bay leaves from the pan.
    • Add the corn and mix in.
    • Cook for about 3 minutes.
    Stap 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.
    Stap 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.
    Stap 7

  8. Simmer until the potatoes are tender

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

  9. Serve

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