pollo de tejas, chicken from texas free texmex recipe by texascook.com


Pollo de Tejas

1 Boneless breast of chicken cut in pieces
and pounded flat, then lightly floured
2 Tbsp. olive oil
2 Poblano peppers (chopped)
1/4 Medium yellow onion (chopped)
4 Medium button mushrooms (sliced)
1/2 Fresh tomato (chopped)
1/2 tsp. garlic (minced)
1/4 tsp. oregano
1/4 tsp. thyme
1/8 tsp. ground cumin
1/8 tsp. ground habenero
2/3 Cup chicken stock
1 Oz. shredded Cheddar cheese
1 Oz. shredded Provolone cheese

Saute chicken pieces in 1 1/2 tbsp. of olive oil then remove
from pan. In the same oil saute peppers and onions until the
peppers sear and the onions start to become translucent.

Add the mushrooms and cook for half a minute then add the
seasonings mixing well. Replace the chicken in the pan and
move everything up to the top of the pan. Tilting the pan slightly
add the remaining oil and a tsp. of flour to make a roux.

Lay the pan flat and add the garlic and the tomatoes. As the
garlic browns add the chicken stock and bring it to a boil. Reduce
temperature and melt in the cheese. Serve on a bed of linguini or rice.


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