ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
POLLO FRITO
Another great recipe from Giada De Laurentiis. There is an additional (inactive) prep time of 2 hours to let the chicken soak in the lemon mixture.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
- Add the chicken pieces and turn to coat.
- Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken.
- Pat the chicken dry with paper towels.
- Sprinkle with pepper.
- Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
- Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Nutrition Facts : Calories 1366.8, Fat 121.2, SaturatedFat 22.7, Cholesterol 199.2, Sodium 770.2, Carbohydrate 17.1, Fiber 0.7, Sugar 0.3, Protein 51.7
POLLO FRITO
This recipe comes from Giada De Laurentiis. In southern Italy, lemons are abundant and used in everything. The lemon juice is the secret ingredient.
Provided by quotFoodThe Way To
Categories Whole Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
- Add the chickens pieces and seal bag.
- Gently shake the bag to ensure the chicken is coated with the marinade.
- Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
- Preheat the oven to 200 degrees.
- In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
- Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
- Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
- Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
- Repeat coating and frying the remaining chicken.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges.
Nutrition Facts : Calories 2049.7, Fat 181.8, SaturatedFat 34, Cholesterol 298.9, Sodium 1154.4, Carbohydrate 25.5, Fiber 1, Sugar 0.5, Protein 77.5
POLLO ASADO
Super easy and super good.
Provided by Jenny Egelhoff
Categories World Cuisine Recipes Latin American Mexican
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g
POLLO EN FRICASé
The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you're getting your house in order after work. This recipe is adapted from "Cocina Criolla," which has remained the island's best-known and most popular cookbook for more than 60 years.
Provided by Von Diaz
Categories poultry, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
- In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
- Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
- Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
- Serve over white rice with plenty of sauce, and garnish with cilantro.
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- Place chicken, thyme sprigs, garlic, bay leaves, oil, and lemon slices in a large bowl; season with salt and pepper and toss to coat. Chill at least 4 hours or up to 8 hours.
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- Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.
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