Pechuga Sauce Recipe

Recipe: Ninfa's Pechuga Bueno Sauce - Some information - Recipelink.com. Source: Brenda Rodriguez /Texas Monthly. Date: 02-27-04. My husband Jose worked as a caterer for ninfas on Westheimer st in Houston for 7 years. The chicken in Pechuga was also a favorite of mine. I can tell you exactly what is in it I just dont have the exact measurements.

Category: Toppings-Sauces and Gravies
Reply to: ISO: Ninfa's Pechuga gravy
From: Halyna -- NY, 07-21-2009

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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 …

Rating: 5/5(1)
Total Time: 55 mins
Category: Chicken
Calories: 604 per serving
1. Combine the ingredients for the marinade.
2. Place the chicken in the marinade,turning to cover all sides.
3. Cover and marinate at least 3 hours or overnight.
4. Slice the red,yellow, and green bell peppers into 1/2 inch slices,remove seeds and veins.

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Season the chicken cutlets with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons of the butter and add the chicken to the skillet, spreading it into an even layer. Cook for 1 minute, then cook the other side of the cutlets until golden brown. Remove to a plate and set aside. Melt the remaining butter and add the

Reviews: 3
Servings: 4
Cuisine: Colombian
Category: Main Course

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Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish. Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring

Servings: 8
Calories: 632 per serving

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Looking for Serrano's Mexican Restaurant Pechuga Sauce (Copy Cat Recipe) Close. 16. Posted by 11 months ago. Looking for Serrano's Mexican Restaurant Pechuga Sauce (Copy Cat Recipe) I'm obsessed with the Serrano's (Texas based) Mexican Restaurant Pechuga Sauce and have been trying to copycat it without success. Any one out there familiar with

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The chicken in Pechuga was also a favorite of mine. I can tell you exactly what is in it I just dont have the exact measurements. All it takes to make it is a good bottle of Port wine, Butter & half & half cream. Just dont overcook it. Well hope this helps it's really pretty simple. Let me know how it goes."

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White Peach Ice Cream (blender and ice cream maker) Ham and Rice Croquettes with Sharp Cheese Sauce. Greens with Garlic and Walnuts. Anne of Green Gables Raspberry Tart. Company Chicken Cordon Bleu with Mushroom Sauce (1987) Cake in a Cup (using cake mix and sponge cake mix, microwave)

Board: Copycat Recipe Requests at Recipelink.com
Msg ID: 1433750
From: Chris in NJ, 07-21-2009
Title: ISO: Ninfa's Pechuga gravy

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2 cups tomato sauce 1 bunch chopped cilantro 1/2 cup chicken stock or base 1/2 cup grated Chihuahua cheese Salt to taste. Mix diced onions and peppers and sauté in skillet with a splash of olive oil over a medium fire until onions are golden brown in color. Add diced tomatoes and continue to cook, stirring often for approximately 3 minutes.

Estimated Reading Time: 40 secs

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Remove the cutlets from the bag and season with salt. (Please check the ingredients list below) In a small bowl, mix the lime juice, garlic …

Rating: 5/5(7)
Total Time: 20 mins
Category: Chicken
Calories: 164 per serving
1. Place chicken cutlets in a thick plastic bag and, with the smooth side of a mallet, gently pound the meat until you reach the desired thickness. If you don’t have a mallet, you can use the bottom of a heavy glass or a wooden rolling pin. Remove the cutlets from the bag and season with salt.
2. In a small bowl, mix the lime juice, garlic powder, ground cumin, ground pepper and Mexican oregano.
3. Brush the spice mix over the chicken cutlets; make sure both sides are well seasoned.
4. Spray a large griddle or skillet with PAM Cooking Spray. Heat over medium-high heat until hot, and place the chicken cutlets.

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Heat oil in large frying pan. Saute chicken and onion until chicken is no longer pink & onions are translucent. Add cream, mushrooms, paprika & chicken base. Bring to a boil and simmer for 5-7 minutes or until chicken is tender. Remove …

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Instructions Checklist. Step 1. Measure salad dressing into a medium bowl. Gradually stir in the milk. Season with red pepper flakes, cumin, salt, garlic powder, and oregano, and mix well. Cover and refrigerate for at least 2 hours …

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Pechuga Sauce at Del Pueblo Mexican Restaurant "Love the margaritas here! The bartender Debbie is always great! The fajitas are the best and the pechuga sauce makes everything 5 stars! Will continue coming here for Mexican food!"

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Meanwhile, roast the chile poblanos. Remove the skin, devein, and take out the seeds from inside. Cut and dice the chile poblano and add to the blender. Add the evaporated …

1. Season the chicken breasts with salt.
2. Heat oil in a large skillet.
3. Place chicken in the pan.
4. Cook until no longer pink in the middle, and the juices run clear.

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Directions. In a large skillet over medium heat, melt butter. Add chicken and cook, stirring frequently until juices run clear. Stir in the flour and ketchup, then whisk in the broth. When sauce begins to thicken, reduce heat and stir in the cream. …

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Instructions. Place chicken in large Ziploc bag and pound with mallet until thin (about ¼”-⅜” thick). Remove from bag and pat dry with paper towel. Sprinkle with a little lime …

1. Place chicken in large Ziploc bag and pound with mallet until thin (about 1/4”-3/8” thick). Remove from bag and pat dry with paper towel.
2. Sprinkle with a little lime juice then season on both sides with salt, pepper and cumin.
3. Place the flour on a large plate and dredge the chicken breasts lightly with flour.
4. In a large skillet, heat olive oil over medium heat and cook onions for 8 minutes then add garlic and cook an additional 2 minutes or until onions are soft and beginning to turn golden. Remove from pan with slotted spoon and set aside.

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Pollo Con Crema Y Papas (Chicken, Potatoes in Sour Cream Sauce) Food.com. chicken bouillon powder, garlic cloves, butter, sour cream, Roma tomatoes and 5 more.

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Homemade Marinara Sauce for Canning. This is a great sauce for serving over your favorite pasta, on pizzas, eggplant parm, chicken parm, lasagna, baked ziti or manicotti. You may simmer this for 24 hours. This is to reduce the water for a smooth non-runny sauce.

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Frequently Asked Questions

What is pechuga a la plancha?

One such restaurant makes the most fantastic Pechuga a la Plancha, which translated means, chicken breasts cooked on a flat-top grill or griddle. This dish is definitely at the top of my all-time favorite list.

How long does it take you to make peach sauce?

In less than 10 minutes, I can make a super delicious warm peach sauce that is perfect served over ice cream, pound cake, bread pudding, pancakes, waffles, you name it!

How do you make libbys peach sauce?

In a small saucepan, melt the butter and brown sugar together. Add the 2 tablespoons of reserved Libby's® Peach juice and mix well. Cook over medium low heat until the sugar has dissolved. It may seem like the sauce won't come together, but it will.

How do you make poblano sauce with chicken and onions?

Cut and dice the chile poblano and add to the blender. Add the evaporated milk, the onion, garlic clove to the blender. Blend until smooth. Set aside. In the same skillet you cooked the chicken, melt the butter. Add the poblano sauce and chicken bouillon.

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