Pollo En Salsa Verde Recipes

Steps:

• Preheat oven to 350 degrees F.
• Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
• In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
• Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
• To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

Steps:

• Place chicken breasts evenly over the bottom of the crock pot and cover completely with salsa verde.
• Cook on high for 3 hours or on low for 4-5 hours. Approximately 30 minutes before serving, sprinkle cheese evenly over chicken. Remove individual chicken breasts from Crock Pot, sprinkle with cilantro and serve!

Steps:

• Put the pumpkin seeds in a dry skillet and toast over medium heat, shaking the pan occasionally, until they brown lightly, less than 5 minutes (they'll probably begin to pop). Combine in a blender with the cilantro, scallion, tomatillos, chile, and enough stock or water to make a smooth, thin paste. Set aside.
• Put the lard in a large deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the lard melts. Add the chicken, skin side down, season it with salt and pepper, and brown it well, rotating and turning the pieces as necessary, 10 to 15 minutes. Pour out any excess fat.
• Add the salsa verde to the pan with about 1/2 cup more stock or water; the mixture should be loose, almost soupy. Turn the heat to high and bring to a boil, then adjust the heat so the mixture simmers gently. Cook, uncovered, until the chicken is tender and the sauce somewhat reduced, 20 to 30 minutes. Serve hot or warm.