Pollo Pendejo (Foolproof Chicken) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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The literal interpretation for this recipe is idiot chicken , because it's really difficult to mess up. Marinated in a sauce and then cooked in beer, the chicken is almost guaranteed to come out moist and juicy (unless you reallllllllly overcook it). You could serve this with buttered noodles, mashed potatoes or rice. Add a salad and call it a complete meal! Recipe courtesy of Ingrid Hoffmann. Ingredients:
1 tablespoon adobo seasoning (not the sauce.) |
3 tablespoons worcestershire sauce |
4 boneless skinless chicken breast halves, trimmed of fat, rinsed and patted dry, and cut into 1 1/2 inch chunks |
1 tablespoon olive oil |
4 tablespoons unsalted butter |
1 medium yellow onion, halved and thinly sliced |
2 garlic cloves, thinly sliced |
1 cup light beer |
8 ounces sliced mushrooms |
Directions:
1. 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.
2. 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.
3. 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 crream, about 15 minutes or so. Remove from the heat and serve.
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