Pollo Pendejo (Foolproof Chicken)
photo by Linky
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 14.79 ml adobo seasoning (not the sauce.)
- 44.37 ml Worcestershire sauce
- 4 boneless skinless chicken breast halves, trimmed of fat, rinsed and patted dry, and cut into 1 1/2 inch chunks
- 14.79 ml olive oil
- 59.16 ml unsalted butter
- 1 medium yellow onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 236.59 ml light beer
- 226.79 g sliced mushrooms
- cornstarch, optional as a thickener (maybe up to 1 T. or so)
directions
- Put the adobo and Worcestershire sauce in a large resealable bag. Add the chicken pieces and turn to coat. Refrigerate for at least 30 minutes or overnight.
- Heat the oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the onion and garlic. Reduce the heat to medium and cook, stirring, until the onion is soft and starts to brown, about 5 minutes.
- Remove the chicken from the marinade and reserve the leftover marinade. Pat the chicken dry with paper towels. Add the chicken to the skillet and cook until it browned on all sides, about 10 minutes. Add the reserved marinating liquid, the beer and the mushrooms. Bring to a simmer and cook until the sauce is thick with the consistency of heavy cream, about 15 minutes or so.*You may need to add a bit of corn starch to thicken the sauce here* Remove from the heat and serve.
Reviews
-
I needed something to pack for dinner at work, so I made sandwiches out of this. I used multi grain flatbread wraps, American cheese, lettuce, pickles, tomato and a little bit of honey chipotle mustard (I warmed the wrap/chicken/cheese in the microwave at work, and added all the cold veggies afterwards). For the chicken, I let it marinate overnight before cooking it. I didn't have light beer, so I used Modelo instead. Once the chicken was fully cooked, I removed it from the sauce and continued to simmer the sauce for a while to reduce it and thicken it up (didn't want the chicken to get overcooked). Very tasty chicken, and versatile, too! Thanks for posting this keeper! Made for CQ 2017 Central America
-
Wow, this chicken was so tender. It was very different from what I'm used to, it had all the aroma of Mexican food but very unique flavors. I made mine a little saucier to go with the rice I served on the side. Bonus: the name made my teens and husband crack up and we had a fun dinner! Made for CQ '17.
-
see 6 more reviews
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!