salsaology recipes

ingredient:

  • chicken clear tag

  1. Pumpkin Mole Chicken Enchiladas

    Pumpkin Mole Enchiladas

    Pumpkin Mole Chicken Enchiladas

    The day after Thanksgiving, use your leftover turkey to make these insanely delicious enchiladas. But before and after the big bird holiday; use shredded chicken instead. The pumpkin mole dances gloriously with the queso fresco and pomegranate seeds. This recipe is sure to become a staple in your kitchen!

    method

    1. Heat 1 tablespoon of oil in a pan over medium heat. Add onions and kale and sauté for 3 minutes. Season with salt to taste. Add chicken stock and continue to cook until kale cooks through, approximately 4 minutes. Add shredded chicken to vegetables and mix together, continue to cook until chicken is warmed through, another 3 minutes. Transfer filling to a bowl and set aside.
    2. Heat 2 tablespoons of remaining oil in a pan over medium high heat. Using tongs, submerge a tortilla in oil, turning once, frying for 5 seconds on each side. Tortilla will slightly puff up and become pliable. Transfer tortilla to a plate lined with paper towels to cool. Repeat for remaining tortillas.
    3. In a small sauce pot, heat SALSAOLOGY Pumpkin Mole Sauce. Pour about 1 cup of the sauce into a skillet or pie dish. Dip each tortilla into Pumpkin Mole Sauce, turning to coat both sides. Place 2 tablespoons of the chicken and kale filling each in the center of the tortilla. Roll up tortilla with the seam side down and transfer to a platter. Repeat until all enchiladas are completed.
    4. Pour remaining sauce over enchiladas and top off with queso fresco and pomegranate seeds over top of enchiladas platter. Serve immediately.

    mix it up

    Use crumbled Feta Cheese if Queso Fresco is unavailable.

    Number of servings (yield): 4

     

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  2. Pumpkin Mole Braised Chicken with Squash & Kale

    chicken_-pm

    Pumpkin Mole Braised Chicken with Squash & Kale

    ingredients

    method

    1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add squash and kale to pan, season with salt and pepper. Stirring occasionally, sauté for 5 minutes. Transfer squash and kale to a bowl and set aside.
    2. In the same pan, heat 1 tablespoon of oil.  Season chicken thighs with salt and ground pepper. Place chicken skin side down in pan and cook until skin is golden brown and crispy. Transfer thighs to a plate and repeat with remaining oil and chicken if necessary. Pour out excess oil from the pan and return to stove.
    3. Return the chicken with skin side up, with the squash and kale to the pan. Add SALSAOLOGY Pumpkin Mole Sauce and chicken stock to pan over medium heat. Bring to a simmer, cover and cook until the chicken is cooked through and squash is tender, approximately 20-25 minutes.
    4. Serve with quinoa or rice, and some warm bread or tortillas of course; to soak up every drop of mole.

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  3. Grilled Chicken Leg Quarters

    GrilledChicken

    Grilled Chicken Leg Quarters

    Chicken legs quarters are the perfect cut to grill because you get a crispy golden skin while the meat remains tender and juicy. SALSAOLOGY Ancho Chile & Tamarind Sauce is the ideal sauce for this recipe because the explosive flavors of chiles, spices and tamarind are magnified over the fire and give the chicken that smoky charred flavor we love on summer days.

    ingredients

    • 4 Chicken Leg Quarters
    • ½ Cup plus extra for final basting SALSAOLOGY Ancho Chile & Tamarind Sauce
    • Salt and Pepper

    method

    1. In a glass baking dish arrange chicken leg quarters, pour SALSAOLOGY Ancho Chile & Tamarind Sauce over chicken insuring that both sides of chicken legs are rubbed and covered in the sauce. Cover with plastic wrap and refrigerate preferably overnight or for same day marinade at least for 1 hour.
    2. Preheat grill to a medium heat. Allow chicken to come to room temperature before grilling. Season chicken with salt and pepper.
    3. Turn one side of the grill off. Place chicken skin side down on the hottest part of the grill, over the heat and cook until the skin has browned and loosened itself from the grill; about 5 minutes. Turn chicken over and transfer to indirect heat on the other side of the grill. Cover barbecue and continue cooking, turning occasionally until chicken is cooked through for an additional 35 minutes.
    4. In the final 5 minutes of cooking, brush chicken skin side with additional SALSAOLOGY Ancho Chile & Tamarind Sauce flip, and continue basting. Chicken is ready when thermometer reads 160°F and its juices run clear. Allow chicken to rest for a few minutes before serving.

    Number of servings (yield): 4

     

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  4. Chicken Tinga Tostadas

    TingaTostada

    Chicken Tinga Tostadas

    Tinga is a traditional Mexican dish preparation made with shredded chicken and a tomato based sauce whose essential ingredient is the chipotle chile. Although tinga has its origin in the central state of Puebla, tinga is prepared throughout other regions with variations that use pork, beef and even sardines. Making tinga using our Chile Ancho & Tamarind Sauce, which gets its smoky flavors from chipotle peppers, helps bring this tasty and satisfying dish to the table fast and easily. Use the tinga mixture as a filling for tacos, torta sandwiches or quesadillas.

    ingredients

    • 2 ½ pounds of Chicken skinless and boneless, breasts or thighs
    • Salt
    • 1 jar SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 1 cup Water or Chicken Stock
    • 8-10 Tostadas, homemade or store bought

    Garnishes:

    • Queso Fresco, crumbled
    • Radishes, sliced
    • Avocado, sliced

    method

    1. Place chicken in a Dutch oven or medium sized pot. Season chicken with salt.
    2. Add 1 jar of SALSAOLOGY Ancho Chile & Tamarind Sauce and 1 cup of chicken stock or water. Cover pot and simmer on medium heat until chicken is cooked through, approximately 20 minutes for white meat and 40 minutes for dark meat.
    3. Transfer chicken pieces to a plate and using two forks, shred meat. Combine shredded chicken with sauce from pot.
    4. To assemble tostadas; add sauced shredded chicken and top with crumbled queso fresco, radishes and avocado slices. Serve warm.

    Number of servings (yield): 4

     

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  5. Mushroom and Spinach Stuffed Chicken Roulade

    ChickenRoulade

    Mushroom & Spinach Stuffed Chicken Roulades

    Roulade is French for “to roll,” – in this case were rolling up chicken breasts with a filling of mushrooms, spinach and some of our nutty Chile Negro & Hibiscus Sauce. Using a stuffing in a chicken roulade not only bring some added flavors but also helps to keep the chicken juicy and tender. Top with simmered sauce and enjoy!

    ingredients

    • 3 chicken breast, skinless and boneless
    • 3 tablespoon of olive oil
    • 2 garlic cloves, minced
    • 1 pound mushrooms, finely chopped
    • 1 tablespoon fresh thyme
    • 8 oz. spinach
    • Salt and Pepper
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
    • ¼ cup Chicken Stock

    method

    1. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet pound chicken breast to 1/8 inch thick. Keep chicken refrigerated until ready to cook.
    2. Heat a medium sauté pan over medium heat and heat 2 tablespoon of olive oil. Add garlic and stir for a minute. Add mushrooms, thyme and salt and pepper to taste. Cook for about 4 minutes and then add spinach, stir in and cook for an additional minute. Transfer mushrooms and spinach mixture to a small bowl and allow to cool.
    3. Season chicken breasts with salt and pepper. Spread 2 teaspoons of SALSAOLOGY Chile Negro & Hibiscus Sauce and top with mushroom and spinach mixture. Begin to roll chicken breast from narrow end up, tightly enclosing the filling as you roll, then tie up with kitchen twine. Repeat with two other chicken breasts.
    4. Preheat oven to 400°F. Heat 1 tablespoons in a large skillet over medium heat. Add chicken roulades and cook until brown on all sides. Transfer roulades to a roasting pan and bake for about 5 minutes, until chicken reaches an internal temperature of 160°F. Allow roulades to rest and cool on a cutting board.
    5. In the meantime, reheat skillet over low heat and add ¼ cup of chicken stock, using a spoon to scrape up any brown bits. Mix in remaining SALSAOLOGY Chile Negro & Hibiscus Sauce and allow sauce to come to a low boil. Remove from heat.
    6. Remove twine from chicken roulades and cut into slices. Serve and drizzle sauce over chicken and enjoy.

     

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