PECHUGA IN ENGLISH RECIPES
PECHUGA A LA PARILLA RECIPE - FOOD.COM
Pechuga de Parilla means "chicken from the grill", but this flavorful marinade can be used for shrimp, pork, or even quail. It comes from a 1986 Houston Post recipe by Mary Nell Reck and I've served it since then. This colorful Southwestern dinner goes well with black or charro beans, Spanish rice, and flan for dessert.
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the ingredients for the marinade.
- Place the chicken in the marinade,turning to cover all sides.
- Cover and marinate at least 3 hours or overnight.
- Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.
- Peel and slice the onions into 1/2 inch slices.
- Slice the tomatoes into 1/2 inch slices.
- Preheat gas or charcoal grill.
- Add soaked hickory chips if desired.
- Remove chicken breasts from marinade;reserve marinade.
- Grill chicken breasts until done.
- Transfer to serving platter and keep warm.
- Place the vegetables on the grill and brush generously with reserved marinade.
- Allow 5-7 minutes for the onions, 3-4 minutes for the peppers, and 2 minutes for the tomatoes.
- Cook all vegetables except for the tomatoes on both sides.
- While veggies are cooking, bring 1 c marinade to a boil and simmer for about 5 minutes.
- Place the grilled vegetables on the platter surrounding the chicken and drizzle with the warm marinade.
- Garnish with lime slices and cilantro sprigs.
- Serve immediately.
Nutrition Facts : Calories 603.7, FatContent 29.6, SaturatedFatContent 4.4, CholesterolContent 98.7, SodiumContent 1427.1, CarbohydrateContent 47, FiberContent 2.9, SugarContent 38.9, ProteinContent 41
STUFFED PECHUGA RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 15
Steps:
- Place bacon in skillet over low-medium heat and fry till crisp. Cut into 1/4 inch chunks and set aside. Wash chicken breast under cool running water and pat dry with a paper towel. Place chicken between sheets of waxed paper, skinless side up, on a cutting board. Flatten with a poultry hammer till entire breast is 1/4 inch thick. Turn breast over and place the cheese and bacon in the center. Heat butter in small saucepan. Add in mushrooms, garlic and soy sauce and saute/fry till tender. Pour over bacon mix. Pull all sides of the breast up and over the cheese to create a large ball shape, completely covering all ingredients in the middle of the chicken. Preheat oil in deep fryer or possibly small skillet to 350 degrees. In small bowl combine egg and lowfat milk and beat to combine. In small bowl combine flour, salt and pepper. Dip chicken in egg and lowfat milk bath and roll in spiced flour. Submerge in warm oil and fry 4-6 min or possibly till golden.
Nutrition Facts : ServingSize 1942 g, Calories 7223, FatContent 659.78 g, TransFatContent 11.26 g, SaturatedFatContent 103.74 g, CholesterolContent 1215 g, SodiumContent 1857 g, CarbohydrateContent 50.45 g, FiberContent 1.8 g, SugarContent 2.39 g, ProteinContent 270.46 g
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