Pollo Rollo 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:

• Preheat oven to 350°F.
• Place the Andouille, breadcrumbs, and grated cheese in a food processor and mix thoroughly. Avoid over mixing.
• Lay the chicken on a piece of plastic wrap and fold the wrap back over the meat. Pound the breast out to as thin as possible without tearing it apart.
• Peel the wrap off the top of the breast and arrange it lengthwise in front of you.
• Lay the sausage mixture and the chopped onions out in a line on the lower portion of the breast.
• Using the wrap much like a sushi mat, roll the breast up and over the mixture. Secure the edges with toothpicks.
• Sear the roll until golden brown on all sides in an oven-proof skillet.
• Place the slice of cheese on top and place in the oven for 10 -15 minutes.

Steps:

• For the Spanish rice:.
• In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and simmer 25 minute or until rice is tender. Garnish with green onions.
• For the chicken:.
• Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan. Add chicken halves (or boneless chicken breasts), turning to coat well. Cover and marinate overnight. Remove chicken from marinade and season with salt and pepper. Cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes. Cut into pieces.
• For the pinto beans:.
• Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.
• Assembly:.
• Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken. Top with a helping of cheddar cheese, tomatoes, onions and cilantro sprigs.