“Chicken Laredo” may come from San Antonio. Ad served at the Alamo Cafe it’s charbroiled chiken breast topped with Southwesteren cream sauce, Monterey Jack and American cheese, chives, tomatoes, and sliced avocado. Othe recipes for this dish vary.
Frozen in Thyme
Our latest inspired recipe takes us to Southern Texas. Six boneless, skinless, garlic rubbed chicken breasts are cornmeal crusted and pan fried. Sweet Texas peaches top tender chicken in our unique fresh tomato salsa with cilantro and roasted corn. PAN. PAN FRY OR BAKE. $21.50
Cayote Creek Grill (Laredo, TX)
Chicken Laredo ($8.49) grilled chicken breast smothered with mushroom cream sauce with poblano rice and veggies.
Alamo Cafe (San Antonio, TX)
Chicken Laredo - Charbroiled chicken breast topped with Southwesteren cream sauce, Monterey Jack and American cheese, chives, tomatoes, and sliced avocado. Served with rice and borracho beans…$9.29
Cole Mountain (Terrell, TX)
Chicken laredo - mesquuite grilled chicken breast topped with jalapeno peppers and monterey jack cheese. Serve on a toasted bun….$5.75
Crazy Otto’s (Lancaster, PA)
Chicken Laredo Grilled chicken breast topped with our tangy salsa. $9.95
Fatz Cafe (Asheville, NC)
A marinated mesquite chicken breast grilled to perfection and topped with honey Dijon mustard, spicy salsa and cilantro. Served with your choice of LowFatz side item (12g of fat)
Categories: Poultry Chicken
Yield: 1 servings
3 pounds Chicken; cut up
½ teaspoon Garlic powder
3 tablespoon Margarine
½ cup Onion; chopped
1 cup Seedless raisins
½ cup Sliced pimento-stuffed
½ teaspoon Cinnamon
1 can Chicken stock
NORMA WRENN NPXR56B (This recipe is widely copied on the internet—ed.)
Dry Chicken pieces and sprinkle with garlic powder. In large skillet, saute chicken and onions in butter until browned. Reduce heat. Sprinkle raisins, olives, and cinnamon over chicken. Then pour stock over chicken. Cover and cook for 25 or 30 minutes. Serve with rice, if desired. This is the winner of a Chicken Reader Recipe Contest submitted by Linda Carter of Wortham, Ms. Carter says of the recipe, “I’ve been making this since 1966 and our family love it. I’ve passed this recipe on to many friends. Their first question is ‘olives, cinnamon, and raisins?’ but when they taste it, it’s a wonderful surprise.” Source: Reader Recipe Contest, Texas Co-op Power P. O. Box 9589 Austin, Tx 78766
Tabasco Food Service
TABASCO® CHICKEN LAREDO PASTA
yield: 20 servings
Salt 1 Tbsp.
Sweet paprika 2 Tbsp.
Cayenne pepper 1 Tbsp.
Ground peppercorn mix(red, green, white, and black) 2 Tbsp.
Garlic powder 1 Tbsp.
Onion powder 1 Tbsp.
Oregano leaves 1 Tbsp.
Basil leaves1 Tbsp.
Thyme, ground 1 Tbsp.
Chicken breasts, boneless, 6 oz., thinly sliced 16 each
Butter 2 oz.
Garlic, minced 3 1/3 Tbsp.
Bacon, small dice 1-1/2 lbs.
Green bell pepper, small dice 2 cups
Red bell pepper, small dice 2 cups
Mushrooms, small dice 2 cups
Spanish onion, small dice 1 each
TABASCO® brand Pepper Sauce 5 oz.
Flour 1 cup
Chicken stock 4 cups
Heavy cream 3 its.
Salt and white pepper to taste
Fusilli pasta, cooked 3 3/4 lbs.
1 Combine all ingredients to make seasoning mix and then sprinkle over sliced chicken so that chicken is evenly coated. Set aside.
2 In large saucepan, melt butter and add garlic. Cook for approximately 1 minute and add bacon. Cook until bacon starts to brown and then add green pepper, red pepper, mushrooms and onions.
3 Sauté until mixture starts to stick to pot. Add TABASCO® brand Pepper Sauce and seasoned chicken, scraping the bottom of the pot. Continue scraping pot until chicken is almost cooked through.
4 Add flour and cook for 2 minutes constantly stirring until well mixed. Add chicken stock.
5 Deglaze pan until everything is fully incorporated. Stir in cream and bring to boil.
6 Simmer until chicken is fully cooked and sauce thickens. Add salt and white pepper to taste.
7 Reheat fusilli pasta. Serve sauce over pasta
Google Groups: rec.food.recipes
From: “Katherine Gotts”
Date: Tue, 22 Jan 2002 02:12:43 -0800
Subject: Cantino Laredo’s Chipotle-Wine Sauce
I am looking for a recipe similar to Chicken Laredo from Cantina Laredo restaurants. It is grilled chicken breast topped with sliced poblanos, artichoke hearts, and mushrooms smothered in a chipotle-wine sauce. If anyone has a recipe for the sauce, I’m sure I can figure out the rest. Thanks!
19 January 1996, The Record (Bergen County, NJ), lifestyle section:
Chicken Laredo ($6.25), peppered with spices and grilled on the mesquite range, was simple and well-done.