Chicken for a King
Pollo de ReyI have been cooking this recipe for many years and have yet to serve it to a king, but my husband, family, and friends all love it. The recipe came from the late Elena Zelayeta, a cookbook author from San Francisco. I have made some changes to reduce the amount of fat in the sauce. For a striking contrast of colors, serve with Tomatillo-Cilantro Rice or Green Rice. Mexico produces some fine brandies, such as Pedro Domecq, a well-known label on both sides of the border. Most of the grapes for brandy are grown in Baja and Sonora.
Equipment
- large nonstick skillet
Ingrediënten
- Makes 4 servings
- 1 large red bell pepper roasted and peeled
- 4 skinless boneless chicken breast halves
- 1 teaspoon salt
- ⅛ teaspoon freshly ground pepper
- 3 teaspoons olive oil
- ¼ cup heavy cream
- ¼ cup canned fat-free reduced-sodium chicken broth
- 1 tablespoon Mexican brandy or other brandy
- 4 to 6 dashes hot pepper sauce such as Tabasco
- ½ cup packed shredded manchego or Swiss cheese
Instructies
- Prepare the pepper.
- Reserve.
- Then, trim the chicken of any excess fat.
- Place each breast between 2 pieces of plastic and pound with the flat side of a meat mallet or rolling pin to an even 1⁄4-inch thickness.
- Season with ½ teaspoon of the salt and the pepper.
- Heat the oil in a large nonstick skillet and cook the chicken about 3 minutes per side, or until lightly browned on the outside but not cooked through.
- Place in a single layer in a large baking dish.
- Set aside.
- Reserve the skillet for the sauce.
- Preheat oven to 350°.
- Coarsely chop the roasted peppers and put in a blender.
- Add the cream, chicken broth, and brandy.
- Blend until smooth.
- Pour the sauce into the reserved skillet and bring to a boil.
- Add the remaining salt and hot pepper sauce.
- Cook until the sauce reduces and thickens, about 3 minutes.
- Pour over the chicken.
- Sprinkle each breast equally with the shredded cheese.
- Place in the oven and bake until the cheese melts and the sauce is bubbling around the edges, 8 to 10 minutes.
Notes / Tips / Wine Advice:
Serve hot.
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