Pollo Agridulce Sweet And Spicy Chicken Recipes

Steps:

• Heat the oil and butter over medium heat in a big skillet; stir/sauté onion until translucent.
• Add in garlic and chicken; continue sautéing, stirring constantly, until the chicken is lightly browned.
• Add in brown sugar, mango, ginger, cumin, and red pepper flakes; cover and simmer over med-low heat until the chicken is cooked through, 5-10 minutes.
• Toss in the cilantro during the last minute or two.
• Serve hot over cooked rice.

Steps:

• Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
• Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
• Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
• When butter melts, add onion, peppers, and mushrooms.
• Saute until vegetables start to brown (about 4 min).
• Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
• Add chicken to skillet, with what was the skin side down; sear lightly.
• Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
• Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
• Season lightly with salt, then reduce heat to medium.
• Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
• If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
• If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
• When the sauce is the correct consistency, stir in vegetables and add salt if needed.
• Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.

Steps:

• Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
• In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
• Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
• Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer.
• Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Steps:

• Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
• Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
• Cover and cook on low for 6-7 hours.
• Serve over hot, cooked rice.

Steps:

• 1. Cut chicken breasts in strips then cut strips in half. Put into a bowl and pour soy sauce over chicken mix well so all the chicken gets coated with soy sauce. Next coat chicken with the corn starch you may need a little more then half a cup. Set aside
• 2. Next heat up a wok or a large skillet, make sure it is very hot. add about 1/4 cup oil and begin to fry your chicken pieces in batches. Fry until they are golden on all sides. Do all of your chicken like this. Remove to a seperate pan platter
• 3. In your wok or fry pan add a little oil and begin stir frying your veggies, first the carrots,then remove, add a little oil then the peppers, then remove, add a little more oil then the onions, then remove. add a little more oil and stir fry the snow peas and baby corn. Making sure to fry each veggie about two minutes each excet the carrots. I stir fry them a total of 3 minutes. You want your veggies crispy fried not limp. Each time removing to a seperate pan with the other veggies; until you have all the vegetables stir fried and all in a pan together. Next add a little more oil and fry your garlic until fragarant and add your pinapple and lightly stir fry about one minute, now put all the vegetables back into the wok together or fry pan and give a little stir fry again mixing all the vegetables together. At this time I add a sprinkle of garlic powder because we love garlic and just a little salt. Fry one about one minute more. remove all the vegetables to a seperate pan.
• 4. Sweet & Sour sauce, in a sauce pan or your wok pour the reserved pinapple juice and mandarin juice, add the sugar, vinegar, lemon juice and four dashes of red food coloring with a wisk mix everything until the sugar has melted. Mix your corn starch with the 1/4 cup cold water and make a slurry, por into the pinapple juice and wisk until nice and thick. I like to add a little soy sauce to this sweet and sour sauce but that is optional.
• 5. Now mix your fried chicken pieces with the vegetables and pour the sweet and sour sauce over everything mix well season with a little salt and serve with white rice. Enjoy.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• Place all sauce ingredients in a large chefs pan or anything large with a lid.
• Cook on medium heat, stirring constantly, until slightly bubbly and combined.
• Add chicken and vegetables, if desired, Stir to coat.
• Cook on medium/high heat, covered, for 20-30 minutes (stirring every 10 minutes, more if its a pan that sticks) or until desired thickness is achieved and chicken (and veggies) are heated through.
• I like it served over rice.

Steps:

• Put all ingredients except the feet in a wide bottomed pot. Mix well.
• Add the chicken feet.
• Cover pot and cook over medium-low fire for 3 hours or so. This will soften the feet real good that you can easily suck the meat off the bones.
• Remove the cover of the pot and cook over medium heat until the liquid turns into a sauce.