MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pollo Placero (Plaza-Style Chicken)
Categories: Poultry, Vegetables, Herbs, Cheese, Breads
Yield: 4 Servings

4 Chicken hindquarters
1 lg Onion; 1/2 slices
3 cl Garlic; peeled
1/2 ts Thyme leaves
1 ts Mexican oregano
28 oz (2 cans) chopped
- fire-roasted tomatoes
1/2 ts Salt
4 md Potatoes; cooked, cubed
4 lg Carrots; peeled, cooked,
- sliced
8 Corn tortillas
8 oz Jar prepared enchilada
- sauce
1 c Queso cotija
2 c Shredded romaine

In a large pot, combine chicken, one half of the onion,
garlic, thyme, and oregano. Add cold water to cover;
bring to boiling over high heat. Reduce heat; let chicken
simmer for 30 minutes. Using tongs, transfer chicken
pieces to a plate. Cover and keep warm. Remove 1 cup
of the chicken cooking water; discard remainder.

In a food processor or blender, combine remaining half of
onion,tomatoes, salt and the reserved chicken cooking
water. Blend quickly, just enough to form a chunky sauce.
Transfer mixture to a medium saucepan; bring to simmering
and let cook for about 15 minutes or until sauce
thickens.

Pull skin from chicken pieces and discard skin. In a
large skillet, pour vegetable oil until about 1/4-inch
deep. Heat oil until shimmery; add chicken pieces and
cook, turning once, until chicken is browned. Remove
chicken and keep warm. Add potatoes and carrots; cook and
stir for about a minute or until warmed through. Remove
from skillet and keep warm. Add enchilada sauce to
skillet; heat to simmering. Dip tortillas in enchilada
sauce; remove from skillet and fold into quarters.

On each of four serving plates, place one piece of
chicken. Spoon generously with chunky sauce. On opposite
sides of the plate, arrange cooked potatoes, cooked
carrots and folded tortillas. Sprinkle tortillas with
queso cotija; sprinkle chicken with shredded romaine.
Serve immediately.

Makes: 4 servings

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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... Of course I stay hydrated. Carbohydrated.
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