Pollo al Chipotle (Chipotle Chicken)
Ingredientes: (Ingredients
1 pollo en partes sin pellejo (1 cut up chicken without skin)
2 dientes de ajo (2 cloves of garlic)
1 cebolla picada (1 perforated onion)
2 cucharaditas de vinagre (2 teaspoons of vinegar)
1/2 latita de chipotles (half a small can of chipotles)
1/4 cucharadita de pimienta negra (1/4 teaspoon of black pepper)
2 cucharadas de consomme en polvo (2 tablespoons of powdered soup)
1/4 cucharada de sal (1/4 tablespoon of salt, sounds like a lot of
salt)
2 cucharadas de aceite de oliva (2 tablespoons of olive oil)
1/2 taza de aqua o vino blanco (1/2 a cup of water or white wine)

Preparacion: (Preparation

Se marina el pollo con sal, pimiento y aceite de oliva untado por media
hora.

(Marinate the chicken with sal, pepper, and olive oil for half an
hour.)

Se asan la cebolla y el ajo.

(Roast the onion and the garlic.)

Se liquan la cebolla, el ajo, el chipotle, el vinagre, y el agua o
vino.

(Blend the onion, garlic, chipotles, vinegar, and the water or wine.)

Se frien las piezas se pollo en una sarten buen caliente para dorarlos
un poquito.

(Fry the pieces of chicken in a hot frying pan to make them a little
golden.)

Se pone la mezcla en una cacerola junto con el pollo, se tapa y se deja
a fuego lento por una hora.

(Place the mixture in a casserole with the chicken, cover and put over
a low fire for an hour.)

On 15 Apr 2005 19:19:46 -0700, krusty kritter wrote:

> Pollo al Chipotle (Chipotle Chicken)
> Ingredientes: (Ingredients
> . . .
> 2 cucharadas de consomme en polvo (2 tablespoons of powdered soup)
> 1/4 cucharada de sal (1/4 tablespoon of salt, sounds like a lot of salt)

The salt might be a little more than most people would use in a
straight recipe, but as used here in a marinade, much of it probably
would be left behind after the chicken is removed and placed in the
hot frying pan.

I didn't see where the "2 cucharadas de consomme en polvo (2
tablespoons of powdered soup)" was used, but suspect it would be
included in the casserole with the blended "onion, garlic,
chipotles, vinegar, and the water or wine". If so, this would
probably be a much greater source of salt, since it would all be
retained. Powdered soup or consomme (whether powdered, in cubes or
liquid) usually consists of about 1/4 to 1/3 salt, and two
tablespoons of it would provide far more, almost twice as much
hidden salt as the pure salt specified by the recipe. The recipe
sounds pretty good and I might try it this weekend. I have all of
the ingredients except for the garlic. The small can (La Morena, 7
oz.) I have shows "CHILPOTLE PEPPERS IN ADOBO SAUCE", and I don't
think that the spelling or the sauce will hurt the recipe.
Actually, the list of ingredients in fine print on the side also
spells it as "Chilpotle Peppers" so perhaps that's how it's spelled
region of Mexico it comes from. Or maybe it's a different variety
than chipotle.

krusty kritter wrote:

> 1/4 cucharada de sal (1/4 tablespoon of salt, sounds like a lot of
> salt)

One quarter tablespoon is only 3/4 teaspoon, not all that much for
a whole chicken. I question why it's listed as 1/4 tablespoon, which
is an odd sort of measurement, rather than 3/4 teaspoon. Whatever,
it sounds pretty tasty to me...

Rich

BillB wrote:

> I didn't see where the "2 cucharadas de consomme en polvo (2
> tablespoons of powdered soup)" was used, but suspect it would be
> included in the casserole with the blended "onion, garlic,
> chipotles, vinegar, and the water or wine."

I also noticed that "consomme en polvo" is part of the recipe that I
just posted, "Pollo en Cacahuete" (Chicken in Spicy Peanut Sauce).

I'm wondering whether the author of the recipes made a mistake, or if
the consomme en polvo really was part of both recipes. When using a
word processing program to produce copy for a newspaper, a lot of
unnoticed errors creep into the material...

On 16 Apr 2005 15:33:38 -0700, krusty kritter wrote:

>> I didn't see where the "2 cucharadas de consomme en polvo (2
>> tablespoons of powdered soup)" was used, but suspect it would be
>> included in the casserole with the blended "onion, garlic,
>> chipotles, vinegar, and the water or wine."
>
> I also noticed that "consomme en polvo" is part of the recipe that I
> just posted, "Pollo en Cacahuete" (Chicken in Spicy Peanut Sauce).
>
> I'm wondering whether the author of the recipes made a mistake, or if
> the consomme en polvo really was part of both recipes. When using a
> word processing program to produce copy for a newspaper, a lot of
> unnoticed errors creep into the material...

Well, errors or not, I made the Pollo al Chipotle and it was very
good. I think that you're right, the "consomme en polvo" probably
was intended for the other recipe so I didn't use it. I think the
chipotle chiles were strong enough to have masked much of its effect
anyway. I'm not sure that the recipe was prepared as intended
though. The onion wasn't perforated and roasted, but cut up and
lightly sauted with the garlic in a little oil. It also needed a
full cup of water to survive baking over even a low flame for an
hour. As my chipotle peppers were packed in adobo sauce I'll have
to try it again sometime using just chipotle peppers. Thanks for
the recipe.