Chicken Acapulco With Creamy Shrimp Sauce

Ingredients

4 large poblano peppers 1/4 cup onion, chopped 1/2 lb medium shrimp, lightly 1 cooked, peeled, and chopped 1/4 cup cilantro, chopped 1/4 lb monterey jack cheese, 1 shredded 2 8 ozs chicken breasts, 1 halved, deboned, and 1 pounded flat 2 tsp white pepper 1 salt, to taste 12 6-in long strings 1 oil, for frying CREAMY SHRIMP SAUCE 3 shallots, diced 1 cup white wine 1/2 cup fish stock or chicken broth 1 lb small shrimp 2 cup whipping cream 3/4 lb butter

Preparation
 
ROAST PEPPERS: Place poblano peppers under the broiler and char on
all sides. Put in plastic bag and freeze 10 minutes. Remove from
freezer, rub off peel, then slit to remove seeds under running water.

Preheat oven to 400 degrees F. In a medium saute pan, saute onion,
shrimp, and cilantro until the shrimp are almost cooked, about 5
minutes. Place in mixture in a bowl, add the cheese and set aside.

TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side
down. Season with salt and white pepper. Layer each breast with one
pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each cylinder in 3
places, both ends and in the middle.

In a skillet, heat about 1/4-inch of oil. Lightly brown chicken
breasts, one at a time, on all sides. Remove from heat, transfer to a
oven-proof dish and bake for 10 minutes until golden brown.

Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a
plate and arrange the roulades on top of the sauce. Serve warm. Makes
4 servings.

TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat,
combine shallots and wine. Cook until reduced by three-fourths. Add
stock/broth and shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by tablespoons. Cook
until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409

 

 
Servings: 4

 

Chicken Acapulco
In Dutch oven, saute chicken pieces in vegetable oil until browned; remove and set aside. Pour off all but 2 tablespoons grease from pan. Add onion, garlic, and peppercorns. Remove sausage from casing, add to onion mixture and saute for 5 to 7 minutes; drain off grease. Add

Chicken Adobo 1
Recipe by: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Rinse the chicken thoroughly after cutting to ensure all bone slivers are removed. Combine the garlic, bay leaf, pepper, shoyu and vinegar. Marinate the chicken 2 to 3 hours, turning often. Simmer the chicken in the mar

Chicken Adobo 2
Wash and blot dry chicken. Mash garlic, shallot and herbs to a paste in a mortar with a pestle. Whisk in remaining ingredients. (Marinade can be made in a blender.) Transfer marinade to a nonreactive baking dish; add chicken. Turn to coat. Cover and marinate at least 30 minu

Chicken Adobo 3
Place cleaned chicken into saucepan. To it add salt, vinegar, pepper corn, bay leaf, vinegar, and water. Cover and simmer till chicken is tender and liquid is almost evaporated. Remove meat from pan. In a fry pan add lard and fry meat till browned. Return meat to sauce. Se

Chicken Adobo La Times
Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blender

Chicken Adobo In Coconut Milk Adobong Manok
Combine all ingredients in a sauce pan and marinate for two hours. Boil mixture till chicken is tender. Separate sauce from chicken and broil chicken until brown. Reduce the sauce over moderate heat to half and pour over chicken. Serve Hot with rice. Mark Soenn

Chicken Adobo
Combine chicken and giblets, garlic, peppercorns, bay leaf, vinegar, soy sauce and MSG in saucepan. Marinate at least 10 minutes. Add water, cover and cook over medium heat about 40 minutes, or until chicken is tender. Remove liver and a little of liquid and puree in blende

Chicken Ajillo
* cut into 10 pieces In a large skillet, cookd the chicken, patted dry, with the garlic, black pepper, cayenne, and the paprika in the oil, covered, over moderate heat for about 15 minutes on each side. Drain off all but 2 tb of the fat from the skillet. Add the wine and coo

Chicken Ala Can Can
Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes.     strongServings: 6/strong  

Chicken Ala Creole
Cook the chicken by boiling it in water and vegetables as you would to make a good chicken stock. When the chicken is cooked, remove the chicken from the broth, cool, and debone. Set aside the warm pieces of chicken for later in the recipe. Strain the chicken stock and

Chicken Ala Grecque
Brown chicken (pork) in olive oil with garlic and almonds. When it is beginning to brown nicely, add sliced onions and mushrooms. Saute until onion turns clear. Season with salt and pepper, but go lightly with the salt (because of the olives). Add wine, mint, and parsley. Co

Chicken Alejandro
In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf; add chicken. Cover and simmer for 30 minutes. Remove chicken to heated platter; keep warm. In a small bowl, dissolve cornstarch in tom

Chicken Almendrado 2
Cook and stir onion in margarine and oil in a 10 inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container,

Chicken Almendrado
* Chicken Breasts Halves should be boneless. Cook and stir onion in margarine and oil in a 10 inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce the heat and simmer, uncovered, for 10 min
TAG: chicken, sauce, skillet, ,

Chicken Almondine
Coat a 10 inch nonstick skillet with cooking spray and place over mediumheat. Add chicken, garlic and black pepper, and saute until cooked, about 3 4 minutes. Remove chicken from skillet. Add milk and chicken granules to pan drippings. Stir well, scraping sides and bottomwit

Chicken Alouette
Thaw the pastry and roll out to measure 12 x 14 inches. Cut 4 squares in each sheet. Spread each with some of the cheese. "Squush" the breast into shape and place on the pastry dough. Fold the pastry like an envelope and seal seams with water. Pinch to seal. Take remai