Tried and True: Foolproof Chicken a/k/a Pollo Pendejo…

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Y’all thought I was kid­ding about the Pollo Pen­dejo, right?  Nope, that is the name of Ingrid Hoffman’s fabu recipe and, to quote her, “the lit­eral trans­la­tion of this dish is ‘idiot chicken,’ prob­a­bly because it’s really dif­fi­cult to mess it up.”

So, when you are ready for your kitchen rock star moment, put on that apron, grab that Corona (and an extra one for “Chef’s Per­og­a­tive”) and let’s get to cookin’, shall we?

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Fool­proof Chicken (Pollo Pendejo)

Recipe cour­tesy of Ingrid Hoff­man, Sim­ply Deli­cioso!

Ingre­di­ents:

• 3 tbsp. adobo (I used Goya – but I think I’m going to attempt to make Ingrid’s Deli­cioso Adobo next time)
• 3 tbsp. Worces­ter­shire sauce
• 4 bone­less, skin­less chicken breast halves trimmed of excess fat, rinsed and pat­ted dry and cut into 1 1/2 inch chunks
• 1 tbsp. olive oil
• 4 tbsp. unsalted butter
• 1 medium yel­low onion, halved and thinly sliced
• 2 gar­lic cloves, thinly sliced
• 1 cup light beer
• 1 8-oz pack­age of sliced mush­rooms (baby bel­las work fab. in this dish)

Prepa­ra­tion:

1. Place the adobo and Worces­ter­shire sauce in a gallon-size reseal­able plas­tic bag.  Add the chicken and turn to coat.  Refrig­er­ate the chicken for at least 30 min­utes or overnight.
2. 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 occa­sion­ally, until the onion is soft and starts to brown, about 5 minutes.
3. Remove the chicken from the mari­nade and reserve the left­over mar­i­nat­ing liq­uid.  Pat the chicken dry with paper towels. 
4. Add the chicken to the skil­let and cook until it is browned on all sides, about 10 minutes. 
5. Add the reserved mar­i­nat­ing liq­uid, the beer and the mush­rooms; bring to a sim­mer and cook until the sauce is think with a con­sis­tency like heavy cream, about 15 minutes. 
6. Remove from heat and serve over but­tered noo­dles or mashed potatoes.

Serves 4–6

Related posts:

1. Tried and True: Giada’s Chicken or Steak with Bal­samic BBQ Sauce
2. Tried and True: Rachael Ray’s “You Won’t Be Sin­gle For Long Vodka Pasta”
3. Tried and True: Williams Sonoma Braised Short Ribs