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    Chicken Acapulco
    4 lb Frying chicken pieces
    1 tb Vegetable oil
    1 Onion, minced
    2 Cloves garlic, minced
    6 Peppercorns
    1/2 lb Chorizo sausage
    2 c Chicken broth
    10 oz Can tomatoes and green chilies
    3 Carrots, diced
    7 Inch zucchini, diced
    1/4 c Raisins
    3 Whole jalapeno peppers
    1 Whole orange, halved and thinly sliced

    In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing,add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add chicken broth and tomatoes; simmer, uncovered until sauce is reduced by a third. Return chicken to mixture. Cover and simmer 20 minutes. Add carrots and cook for 5 minutes. Add zucchini, raisins, and peppers; cook for an additional 10 minutes or until chicken is tender and vegetables are crisp-tender. Garnish with orange slices to bring out the sweetness of the raisins.

    Serves 6 to 8


    Chicken Acapulco with Creamy Shrimp Sauce

    Yield: 4 servings

    4 large poblano peppers
    1/4 cup chopped onion
    1/2 pound medium shrimp, lightly cooked, peeled and chopped
    1/4 cup chopped cilantro
    1/4 pound Monterey jack cheese, shredded
    2 (8 ounce) chicken breasts, halved, deboned and pounded flat
    2 teaspoons white pepper
    Salt, to taste
    12 (6-inch long) strings
    Oil, for frying

    Creamy Shrimp Sauce
    3 shallots, diced
    1 cup white wine
    1/2 cup fish stock or chicken broth
    1 pound small shrimp
    2 cups whipping cream
    3/4 pound butter

    Roast peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.

    Preheat oven to 400 degrees F.

    Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.

    In a skillet, heat about 1/4 inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to an ovenproof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm.

    Makes 4 servings.

    Creamy Shrimp Sauce:
    In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths.
    Add stock/broth and shrimp and cook until reduced by half.
    Add the cream and reduce again by half.
    Whisk in the butter by tablespoons.
    Cook until butter melts and sauce is well blended.
    Remove from heat.

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