Guatemalan Chicken Coconut Pollo Con Leche De Coco Recipes
GUATEMALAN CHICKEN & COCONUT - POLLO CON LECHE DE COCO
Make and share this Guatemalan Chicken & Coconut - Pollo Con Leche De Coco recipe from Food.com.
Provided by Coasty
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry onion in 1 tablespoon of olive oil until light brown. Add coconut milk and bring to a roiling boil. Stir frequently.
- Meanwhile fry chicken in remaining oil until well browned. Add to coconut milk mixture. Add pepper, cilantro, salt and achiote.
- Continue to simmer for 30 minutes. Basting occassionally. Serve with tortillas.
Nutrition Facts : Calories 1705.5, Fat 102.9, SaturatedFat 51.9, Cholesterol 281.2, Sodium 926.5, Carbohydrate 122.1, Fiber 1.4, Sugar 116.2, Protein 72.9
GUATEMALAN CHICKEN - POLLO GUISADO
Steps:
- Turn non-stick skillet on to LOW, place chicken so it will cook in its own juices. Add thyme and bay leaf. Sprinkle each chicken with a pinch of bouillon. Let cook.
- Meanwhile, blend tomato(es), green bell pepper and onion, add annatto.
- When chicken is browned and cooked through, remove and discard bay leaf, and add sauce. Let chicken absorb sauce.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)
Make and share this Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) recipe from Food.com.
Provided by MarraMamba
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
- Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
- Pour in the broth and chicken pieces.
- Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
- Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
- Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.
Nutrition Facts : Calories 372.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 101.5, Sodium 875.6, Carbohydrate 46.8, Fiber 3.9, Sugar 4.2, Protein 30
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- Heat the oil in a medium sauce pan, over medium heat. Place the chicken and cook for 3 minutes or until golden brown, turn over and cook for an additional 3 minutes or until the second side is browned.
- Remove from the saucepan and set aside. Add the onions, garlic and red pepper to the sauce pan. Cook, stirring occasionally for 6 minutes. Add the tomato paste and cumin and cook stirring constantly for 2 minutes.
- Return the chicken to the saucepan and stir in the coconut milk and chicken bouillon. Bring to a boil, then reduce the heat to medium low, cover and let it simmer for about 20 minutes or until the chicken is tender. Taste and add salt and pepper. Stir in the chopped cilantro and serve warm over white rice.
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- Working in batches, if necessary, in a heavy pot over medium-high heat, heat one tablespoon olive oil. Add chicken and cook turning as necessary, until chicken is golden brown. Remove to a plate and tent to keep warm.
- Turn heat down to medium-low and add the remaining tablespoon oil. Add annatto, stirring for a minute. Remove the annatto. Add the onion and peppers and cook several minutes until the onion is translucent and the peppers are softening. Add garlic and spices (including the turmeric and paprika if you didn’t use the annatto) and cook, stirring for about a minute.
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