Best 8 Pollo Pendejo Foolproof Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

"Pollo Pendejo", also known as "foolproof chicken", is a simple yet incredibly flavorful Mexican dish that has become a staple in many households. With its tender, juicy chicken smothered in a rich, flavorful sauce, this dish is sure to please even the most discerning palates. The process of preparing the dish is relatively straightforward, requiring just a few simple ingredients and minimal cooking skills. Join us as we embark on a culinary journey to discover the secrets behind creating the perfect "pollo pendejo". We'll provide you with step-by-step instructions, helpful tips, and variations to suit your preferences, ensuring that you'll be able to recreate this beloved dish in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

POLLO PENDEJO (FOOLPROOF CHICKEN)



Pollo Pendejo (Foolproof Chicken) image

The literal interpretation for this recipe is "idiot chicken", because it's really difficult to mess up. Marinated in a sauce and then cooked in beer, the chicken is almost guaranteed to come out moist and juicy (unless you reallllllllly overcook it). You could serve this with buttered noodles, mashed potatoes or rice. Add a salad and call it a complete meal! Recipe courtesy of Ingrid Hoffmann.

Provided by LifeIsGood

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 tablespoon adobo seasoning (not the sauce.)
3 tablespoons Worcestershire sauce
4 boneless skinless chicken breast halves, trimmed of fat, rinsed and patted dry, and cut into 1 1/2 inch chunks
1 tablespoon olive oil
4 tablespoons unsalted butter
1 medium yellow onion, halved and thinly sliced
2 garlic cloves, thinly sliced
1 cup light beer
8 ounces sliced mushrooms
cornstarch, optional as a thickener (maybe up to 1 T. or so)

Steps:

  • Put the adobo and Worcestershire sauce in a large resealable bag. Add the chicken pieces and turn to coat. Refrigerate for at least 30 minutes or overnight.
  • Heat the oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the onion and garlic. Reduce the heat to medium and cook, stirring, until the onion is soft and starts to brown, about 5 minutes.
  • Remove the chicken from the marinade and reserve the leftover marinade. Pat the chicken dry with paper towels. Add the chicken to the skillet and cook until it browned on all sides, about 10 minutes. Add the reserved marinating liquid, the beer and the mushrooms. Bring to a simmer and cook until the sauce is thick with the consistency of heavy cream, about 15 minutes or so.*You may need to add a bit of corn starch to thicken the sauce here* Remove from the heat and serve.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)



Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder
1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions

Steps:

  • In a Dutch oven or deep-fryer heat oil to 375 degrees F.
  • In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
  • Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
  • Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
  • For the garlic mixture:
  • In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
  • Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

POLLY'S FRIED CHICKEN



Polly's Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 12h40m

Yield 4 servings

Number Of Ingredients 5

1 whole chicken, giblets and liver removed, cut into 8 pieces
1 cup all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
Vegetable oil, for frying, enough to come up halfway on the chicken

Steps:

  • In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F.
  • Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately.

POLLO GUISADO (CHICKEN STEW)



Pollo Guisado (Chicken Stew) image

Featuring a pretty golden-red color and comforting flavor, this chicken stew will be a welcome entree at any celebration. It's perfect for pairing with red beans and rice.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup Sofrito
2 bay leaves
1 envelope Goya Sazon with coriander and annatto
1 teaspoon adobo seasoning
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons canola oil
2 medium potatoes, peeled and cubed
1/2 cup water
1/2 cup tomato sauce

Steps:

  • In a large resealable plastic bag, combine the first four ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight., In a large nonstick skillet, brown chicken in oil. Stir in the potatoes, water and tomato sauce. Bring to a boil; cover and simmer for 45-60 minutes or until chicken is tender. Add additional water if necessary. Discard bay leaves before serving.

Nutrition Facts : Calories 360 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.

EL POLLO LOCO CHICKEN



El Pollo Loco Chicken image

El Pollo Loco knock-off recipe. This is it, from Nancy Berry from the Orange County Register newspaper. The company used to sell a dry seasoning packet that you just added the juice too, but I cant find it anymore. This is as close as you will get to the origianal

Provided by LsuGrrl

Categories     Poultry

Time P1DT48m

Yield 1 chicken dinner, 4 serving(s)

Number Of Ingredients 11

6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground pepper
1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
8 drops yellow food coloring (but accurate) (optional)
1 tablespoon vegetable oil
4 lbs frying chicken, cut up

Steps:

  • Marinate chicken in zip-lock bag over-nite.
  • Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
  • Grill over indirect heat, turning 4 times, 12 minutes each time.
  • Serve with your favorite tortillas, rice and Borracho beans.

POLLO MECHADO (SHREDDED CHICKEN)



Pollo Mechado (Shredded Chicken) image

Serve this traditional Venezuelan recipe with arepas.

Provided by Nicole S.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

1 ¼ pounds skinless, boneless chicken breasts
1 tablespoon olive oil
½ onion, chopped
1 red bell pepper, chopped
4 cloves garlic, chopped
¼ cup cooking sherry
1 tablespoon capers
salt to taste
1 roma (plum) tomato, chopped
¼ cup chopped fresh cilantro

Steps:

  • Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
  • Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
  • Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 8.6 g, Cholesterol 82.4 mg, Fat 5.3 g, Fiber 1.5 g, Protein 33.8 g, SaturatedFat 1 g, Sodium 289.5 mg, Sugar 2.9 g

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)



Pollo Saltado (Peruvian-Style Chicken Stir-Fry) image

A traditional Peruvian-style chicken stir-fry is best served with rice and a sprinkle of cilantro on top!

Provided by Lauren W

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 55m

Yield 4

Number Of Ingredients 13

2 large skinless, boneless chicken breast halves, cut into strips
2 tablespoons soy sauce
2 tablespoons vinegar
1 teaspoon paprika
1 teaspoon ground cumin
ground black pepper to taste
1 clove garlic, minced
½ (32 ounce) package frozen steak-cut French fries
½ tablespoon vegetable oil
1 onion, sliced lengthwise
1 green bell pepper, sliced into strips
1 aji pepper, minced
3 Roma tomatoes, sliced lengthwise and seeds removed

Steps:

  • Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
  • Bake in the preheated oven until light golden, 20 to 25 minutes.
  • Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
  • Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
  • Arrange baked fries on plates and place the chicken stir-fry on top.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 36.9 g, Cholesterol 65.2 mg, Fat 11.1 g, Fiber 5.2 g, Protein 26.8 g, SaturatedFat 3.7 g, Sodium 505.8 mg, Sugar 4.6 g

POLLO CRIOLLO (DOMINICAN CHICKEN)



Pollo Criollo (Dominican Chicken) image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 4h30m

Yield Four servings

Number Of Ingredients 18

3 cloves garlic, minced
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
1/2 cup dry white wine
3 tablespoons olive oil
1 3 1/2-to-4 1/2 pound chicken, cut up
1 cup flour seasoned lightly with salt and freshly ground black pepper
1/2 cup olive oil
1 large onion, minced
2 shallots, minced
3 cloves garlic, minced
1 cup tomato puree, or crushed stewed tomatoes
1/2 cup green olives, chopped
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon capers, rinsed
Salt and freshly ground black pepper to taste

Steps:

  • Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
  • Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
  • Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
  • In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
  • Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.

Nutrition Facts : @context http, Calories 1292, UnsaturatedFat 63 grams, Carbohydrate 59 grams, Fat 88 grams, Fiber 12 grams, Protein 67 grams, SaturatedFat 19 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

1. Use a Dutch oven or large saucepan: This will ensure that the chicken has enough room to cook evenly. 2. Sear the chicken before cooking: This will help to brown the chicken and lock in the flavor. 3. Use a variety of spices: This will give the chicken a complex flavor. 4. Don't overcrowd the pot: This will prevent the chicken from cooking evenly. 5. Cook the chicken over low heat: This will help to prevent the chicken from drying out. 6. Don't stir the chicken too often: This will also prevent the chicken from drying out. 7. Let the chicken rest before serving: This will help to keep the chicken moist and juicy.

Conclusion:

Pollo Pendejo is a delicious and easy-to-make dish that is perfect for any occasion. Whether you are cooking for a weeknight dinner or a special occasion, this dish is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, Pollo Pendejo is a dish that anyone can make. So next time you are looking for a delicious and easy-to-make chicken dish, give Pollo Pendejo a try. You won't be disappointed!

Related Topics