Pollo Aguascalientes Recipes

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

Steps:

• Sprinkle chicken with salt and pepper.
• In 12 inch skillet brown chicken in cooking oil about 15 minutes.
• Add onion and garlic; cook 5 minutes more.
• Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
• Remove chicken to platter, keep warm.
• Measure pan juices; add water to make 2 cups. Return to skillet.
• Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
• Spoon some sauce over chicken; pass remainding sauce.

Steps:

• 1. Sprinkle chicken with salt and pepper. In 12-inch skillet brown chicken in cooking oil about 5 minutes. Add onion and garlic. Cook 5 minutes more.
• 2. Combine remaining ingredients in mixing bowl.
• 3. Place chicken, onion and garlic in bottom of crock-pot. Top with tomato mixture. Cook on high for 4 hours.
• 4. Serve with corn tortillas, sour cream and sliced avocados.

Steps:

• Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
• Preheat oven to 375 degrees F.
• Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
• Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.