Puerto Rican Chicken In Green Sauce Recipes

Steps:

• Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
• Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
• There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
• Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
• Serve with hot white rice, beans and slices of avocado. Yummy.

Steps:

• Wash chicken well and dry with paper towel.
• Cut into pieces, dividing each breast section and back into two pieces.
• Coat chicken pieces in olive oil.
• Mix the seasonings in Group B together and rub into chicken.
• Set in refrigerator overnight.
• In a large Dutch oven or cast iron skillet, heat olive oil from Group C on high and rapidly brown salt pork and ham.
• Reduce heat to medium high and brown chicken for about 5 minutes, stirring occasionally.
• Reduce heat to medium low.
• Combine ingredients from Group D in a food processor; pulse on and off 8-10 times--don't liquify; just mince.
• Add these ingredients to the pot and saute for 10 minutes, stirring occasionally.
• Add ingredients in Group E to the pot and mix over medium heat for 2 minutes, stirring occasionally.
• Add the rice from Group F and stir in.
• Add the liquid to the pot and mix well.
• Reduce heat; cover; simmer 10 minutes.
• Stir up rice from below; cover, simmer 10 more minutes.
• Remove to large platter and garnish with peas and pimientos.

Steps:

• Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
• Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
• Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
• Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
• Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

Steps:

• Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
• Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
• Serve with rice and lime wedges, drizzled with a bit of oil.