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Pollo Acapulco: A Flavorful Twist on Chicken Recipes
Are you tired of the same old chicken dishes and looking for a burst of flavor in your next meal? Look no further than Pollo Acapulco, a delicious and savory chicken recipe inspired by the popular Mexican dish. This mouth-watering recipe combines tender seared chicken with sautéed onions, peppers, and a creamy white cheese sauce for a hearty meal that will leave your taste buds singing.
A Scrumptious Alternative to Traditional Chicken Recipes
Pollo Acapulco offers a unique combination of flavors and textures that set it apart from the usual boring chicken recipes. You'll achieve a juicy, perfectly cooked piece of poultry by searing the boneless, skinless chicken breast over medium to high heat for 6-8 minutes per side (depending on thickness). Fear no more about dry, overcooked chicken – just invest in a thermometer to make sure it's cooked to perfection!
Variety is the Spice of Life: Additions and Variations
Mixing up the ingredients is one way to give this recipe a personal touch. If you love spicy food, try adding jalapenos or bell peppers while cooking the onions. Give Pollo Acapulco even more sizzle by swapping out the protein: sliced steak can make an incredible alternative! Change up your side dishes as well by serving alongside refried beans or trying different rice varieties.
The Magic Lies in the Cheese Sauce
The star of this Mexican-inspired dish is undoubtedly the creamy cheese sauce. Not only does this scrumptious sauce elevate the flavor combinations in Pollo Acapulco immensely, driving your taste buds wild with delight, but it also doubles as a versatile dip for chips and pretzels. This multi-purpose sauce is truly transformative!
Pair Pollo Acapulco with Perfect Mexican Rice
To complete this enchanting dining experience, be sure to serve your Pollo Acapulco on a bed of perfect Mexican rice. The combination of succulent spiced chicken, robust cheese sauce, and aromatic Mexican rice will make for an unforgettable meal your family will request again and again.
In summary, Pollo Acapulco is the ultimate antidote to dull chicken recipes. Shake up your next meal by trying this exciting and flavorful dish – your taste buds will thank you!
Recipe
Ingredients
Directions
Season the chicken strips lightly with salt and pepper. Set aside.
Plate the salad by plating the shredded lettuce then top with a dollop of sour cream, guacamole, and the pico de gallo.
Put half the can of cheese about 7 oz into a small sauté pan on medium-low heat just to warm the cheese. Remove or lower the heat if it starts bubbling. Keep warm and stir occasionally to keep it from sticking to the bottom of the pan. You can store the remainder of the cheese in an airtight container in the refrigerator or serve it with chips as a queso appetizer.
Brown rice with oil in a heavy cast iron pan- stir evenly, then add sauce, and spices. Lastly, add the broth and cover with the lid. Once the broth is in, don’t stir, and keep the lid on for at least 10 minutes. Once done fluff rice with a fork and keep warm.
On another burner, bring a cast iron skillet to medium-high heat then add a tablespoon of oil to the pan. Once the oil is coating the bottom of the pan and begins shimmering and before the oil starts to smoke, add the chicken strips. Sear until edges are golden brown for 2 to 3 minutes then turn the chicken strips and sear the other side for another 2 to 3 minutes. turn down the temp to medium an cook until internal temperature reaches at least 165 degrees. Make sure the chicken is no longer pink in the center. Remove chicken from skillet and place in a heat-resistant medium-sized mixing bowl. Cover with foil to keep it warm.
Add another tablespoon of oil if needed to the skillet, then add the onions to the hot skillet. Season with salt and pepper. Sauté until the onions start becoming translucent then remove to the mixing bowl with the chicken.
In a clean skillet on the stovetop, warm a tortilla over high heat. don't let it burn. Turn occasional until toasted.
Next, add about half the warmed cheese to the bowl with the chicken and onions. Using tongs toss the meat and vegetables in the cheese until lightly coated, add more cheese if needed. You want everything lightly coated in cheese not swimming in the stuff.
On your plate next to the salad, put down the warmed tortilla top it with the chicken and vegetables, and spoon on a nice serving of rice.
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Guacamole
Flour Tortillas
Ingredients
Directions
Season the chicken strips lightly with salt and pepper. Set aside.
Plate the salad by plating the shredded lettuce then top with a dollop of sour cream, guacamole, and the pico de gallo.
Put half the can of cheese about 7 oz into a small sauté pan on medium-low heat just to warm the cheese. Remove or lower the heat if it starts bubbling. Keep warm and stir occasionally to keep it from sticking to the bottom of the pan. You can store the remainder of the cheese in an airtight container in the refrigerator or serve it with chips as a queso appetizer.
Brown rice with oil in a heavy cast iron pan- stir evenly, then add sauce, and spices. Lastly, add the broth and cover with the lid. Once the broth is in, don’t stir, and keep the lid on for at least 10 minutes. Once done fluff rice with a fork and keep warm.
On another burner, bring a cast iron skillet to medium-high heat then add a tablespoon of oil to the pan. Once the oil is coating the bottom of the pan and begins shimmering and before the oil starts to smoke, add the chicken strips. Sear until edges are golden brown for 2 to 3 minutes then turn the chicken strips and sear the other side for another 2 to 3 minutes. turn down the temp to medium an cook until internal temperature reaches at least 165 degrees. Make sure the chicken is no longer pink in the center. Remove chicken from skillet and place in a heat-resistant medium-sized mixing bowl. Cover with foil to keep it warm.
Add another tablespoon of oil if needed to the skillet, then add the onions to the hot skillet. Season with salt and pepper. Sauté until the onions start becoming translucent then remove to the mixing bowl with the chicken.
In a clean skillet on the stovetop, warm a tortilla over high heat. don't let it burn. Turn occasional until toasted.
Next, add about half the warmed cheese to the bowl with the chicken and onions. Using tongs toss the meat and vegetables in the cheese until lightly coated, add more cheese if needed. You want everything lightly coated in cheese not swimming in the stuff.
On your plate next to the salad, put down the warmed tortilla top it with the chicken and vegetables, and spoon on a nice serving of rice.