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Found 12 results

  1. I’ve made these numerous times and I’ve posted the recipes as well so I’m only posting a few pics of this cook. See Links: Enchiladas / Sauce: https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ Started out making the sauce. Roasting the veggies and cooking the chicken. Once everything was done I mixed the chicken with some slivered onion and some cheese. I rolled / wrapped up a dozen enchiladas. I covered them with more sauce and some cheese and baked them on the kamado for 25 minutes. I plated some up with some fresh made Mexican rice, Frijoles’, some radish and a Modelo Negra. Muy Delicioso! Thanks for looking.
  2. Where the hell has DerHusker been? You may or may not have been asking yourself this question but even if you haven’t, the answer is here. Every year starting in October I get busy doing an animated Christmas light display synced to music and that consumes many many hours of my days. Add to that my work has exploded and I’m as busy there as I’ve ever been and finally we take care of my 92 year old MIL who has Alzheimer’s. Add all these things up and something had to give and that something was cooking. So I’ve been away from cooking and this site for quite a while and just to prove that I’m not dead I’m finally posting another cook. This is one of our favorite things to make. I noticed a vacuum packed package of some BBQ chicken in the freezer drawer. This was from this cook: https://www.kamadoguru.com/topic/29667-4th-of-july-dinner-chicken-2-ways/?tab=comments#comment-39879 I also had all the ingredients for some Verde Enchilada Sauce. I took most of this out to the kamado and roasted them and then put everything in the blender for a spin. I added some canned enchilada sauce to this. I then pulled the chicken and added some diced onion and some queso fresca to it. I set up my work area and rolled up a dozen enchiladas and then poured some more sauce on the top. I covered them with some Mexican 4 cheese blend and took them out to the 375 degree kamado. Here they are after 15 minutes. Here are 2 plated up with some homemade Mexican rice, some spicy pickled carrots, some frijoles and a Negra Modelo. Muy Bueno!
  3. Last weekend I made some enchiladas verde con pollo along with some Mexican rice. I’ve made the enchiladas and rice lots of times and have already posted the recipes here (See links) so I’m just posting the pictures of this cook with little commentary. https://www.kamadoguru.com/topic/12654-enchiladas-verde-con-pollo/ https://www.kamadoguru.com/topic/24634-mexican-rice/ Some of the ingredients for rice. Pics of the ingredients for the Verde sauce and process. Making the Enchiladas. Enchiladas baking and then plated with some canned frijoles and a Negra Modelo. Thanks for looking.
  4. When planning what to cook, I ask myself what I want but also what do I have on hand that I can use up. I was craving some Mexican food and I had lots of precooked frozen chicken, watermelon, some tomatillos and tortillas on hand. I decided to make up some Chicken Enchiladas with Verde sauce and watermelon salad. I start out by making up some Verde sauce. Here are most of the ingredients. Everybody on the kamado along with some corn for elote. Once everything was nice and roasted I skinned and seeded the jalapenos and placed it all in a blender for a spin. (Note: I added a can of store bought sauce to increase the amount) A few months back I had cooked up a mess of chicken (Piernitas de Pollo Marinadas) and I had vacuum sealed a bunch of it for just this sort of occasion. (Link: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) I thawed out a package and pulled it for the enchilada filling. I added a cup of queso fresco and ½ cup of diced onion and mixed it together. I set up my work area, dipped a warm tortilla in the Verde sauce and rolled up the enchiladas. Poured some more sauce over them and spread on some Mexican cheese. I placed them on my preheated (to 300) kamado for 15 minutes. Unwrapped my corn and made it up elote style and plated it with the enchiladas, some Mexican Watermelon Salad and a Negra Modelo. Muy delicioso! Thanks for looking.
  5. I had found some Chicken thighs and drums on sale for $.67 per lb. I purchase 3 packages to stock up. We had hoped to have our neighbors over to share this. Unfortunately those plans fell through so I cooked them up anyways and will divide up into individual dinner portions and use them up over time. I did half of them in the Mexican style Piernitas de Pollo Marinadas. (Link to recipe: http://www.kamadoguru.com/topic/29040-piernitas-de-pollo-marinadas-y-elote-its-whats-for-dinner-2/) Here’s the marinate mixed up. Chicken in and bagged up for a rest. The other half I just seasoned with some Durkee Smokey Mesquite seasoning. Around 3:30 I lit up the grill and the chicken was on by 4:00. Piernitas de Pollo Marinadas on the right and Smokey Mesquite on the left. With the drippings they are grilled and slightly steamed at the same time. I turned them approximately every 10 minutes. After the fourth turn they were done and I started removing them. Here it is plated up out on our patio table with some potato salad and some Mexican corn. (Elote) After dinner I put in a batch of pre-made Chocolate Chip cookies for dessert. Wonderful meal and beautiful day. Thanks for looking.
  6. I shop at a local Mexican Market nearly every week. I've purchased this chicken there a few times and it’s really tasty but has very little heat to it. I recreated here with just a little heat to spice it up. Here are most of the ingredients for the marinate I used: And here is the recipe: 1 tbsp. Granulated onion 1 tbsp. Ground pepper 1 tbsp. Salt 1 tbsp. Paprika 1 tsp. Ground ginger 1/2 tsp. Achiote powder 1/2 tsp. Cayenne Pepper 1/2 tsp. Chipotle Pepper 4 cloves garlic (Minced) Juice of 1 lemon 2 tbsp. EVOO 1 tbsp. Malt vinegar 1 tbsp. Catsup And some raw onion and cilantro and the end. I mixed everything up in a large bowl and dumped in the chicken legs and 2 thighs and mixed it all up for even covered. Bagged it up with some onion and cilantro for a rest before grilling. Now on the grill with some corn on the cob. After 10 minutes I flipped everything. After it was up to temp I plated it up with some elote, a nice cerveza and some fruit that the wife insisted I include. Oh sooo delicious! Thanks for looking.
  7. Recipe as requested by Mewantkj. Here is most of the ingredients for the Verde sauce. The recipe is as follows and is the mild version of this. It can be adjusted to suit your heat preferences. 1 lb. of tomatillos. (that’s usually 9 to 10 medium tomatillos) 1/2 onion (cut in quarters with the root ball intact) 3 medium jalapenos 3 cloves of garlic. 1 bunch of cilantro Juice of 1 lime or lemon. Roast everything but the lemon or lime and the cilantro. The onions usually get done first. Cut the root ball away and place in the blender. The jalapenos should be nice and charred on the outside. Once they are, set them and the garlic aside. The tomatillos will get some char on them as well but they are only ready to be put in the blender (you see I place it right next to the kamado) when they become squishy soft. Once everything is ready, skin and seed the jalapenos. Add them along with 3 garlic cloves, the cilantro and the juice of the lemon or lime to the blender. This will make a nice thick sauce. If you want, you can add some store bought enchilada sauce to make it more liquidy. Now cook up 2 chicken breasts with 2 tbsp. of oil and 1 cup of water. Once the chicken is done I shred it and add ¼ diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the heated corn tortillas in. Heat up your tortillas, dip them and divide equal amounts of the chicken mixture (i used 3 heaping tablespoons) into each tortilla and roll up. Once it's full, pour the rest of the sauce over them, cover with cheese and place in the kamado (at 325) for 20 minutes. And it’s done. Plated shots with Crema Mexicana and a Corona w/ lemon wedge. Muy Beuno!
  8. Here is my entry into the BBQ with Homemade Sauce Challenge. I was racking my brain on what to enter for this. If steak had been one of the choices I would’ve made my steak with Bourbon sauce again but since it wasn’t one of the choices I when with something new. I started out by lighting the kamado. (Note: Used a starter cube for the first time) I then gathered the ingredients for the sauce. (Note: Much of the inspiration for this sauce and cook came from the BBQ Pit Boys but I changed up a number of items so it’s not exactly the same) Orange juice, Calmato juice, catsup, brown sugar, molasses, cumin and mole into a pan. 1 cup raspberries and 6 chipotles with half the adobo sauce. Let the emersion blender do its thing. Add this to the pan and then bring to a boil. Reduce heat and simmer for 10 minutes, stirring every minute or so. (Note: The Mole takes a long time to break down) Now sear the chicken on both sides. Once seared move to the indirect side and sauce. After 10 minutes it looks like this. Flip and sauce again. Once the thighs hit 175 I plated them with some Mexican style Slaw, a side of dipping sauce and a Sierra Nevada Torpedo IPA . Here is my Money Shot. Both the wife and I loved it. Thanks for looking.
  9. For Valentine's Day I asked my wife what she wanted me to cook. She asked for chicken and roasted veggies. If you remember a few weeks ago I purchased some chicken from my local Mexican market. It was call Piernitas de Pollo Marinadas and I've tried to recreate it here to some extent. The day started out with Red Roses and little heart shaped chocolates for my Valentine. Here's the chicken I started with. I recreated the rub from the ingredients I read from the package I had and then added a little bit of heat to go with it. Here it is with the rub on and sealed up to marinate. I'll post more pics once we put them on the grill.
  10. Veggies roasting for the sauce. Enchiladas in the pans and on the kamado. The rice. And they are done. Now plated. Yum!
  11. I shop at a local Mexican Market nearly every week. I've seen this chicken there many times and I've always wanted to try it. Well it was on sell yesterday so I picked up a package and I'm cooking them this evening. I'll keep you updated as the cook progresses.
  12. Our friends called and wanted to have dinner with us but I was already making enchiladas. No problem, we deliver on request. Here are most of the ingredients for the Verde sauce. And now on the kamado for a nice roasting. When everything is done, I skin and seed the jalapenos. now into the blender with everything else for a spin with the juice of one lemon and one lime. Now I take 2 chicken breasts I cooked up from my 6th of July party. and shred (in this case I chopped) them and add 1/2 diced onion and 1 cup of crumbled Queso Fresco. Pour some of the sauce in the bottom of your baking vessel and some in a bowl to dip the corn tortillas in. Heat up your tortillas, dip them in sauce and divide equal amounts (I used 3 heaping tablespoons each) of the chicken mixture into each tortilla and roll up. Once full cover with cheese And place it in the kamado (at 325) for 20 minutes. And it’s done. Now I covered with foil and we drove this over to our friend’s house for dinner. Here is the plated shot taken with my phone camera. Good stuff!
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