Abuelaschicken Recipes

ABUELA'S CHICKEN

Abuela's Chicken image

My friend from Spain had me over for dinner, and her Abuela (gramma) made this for us. And this is what we had. WOW! It was sooo good, so I begged for the recipe.

Provided by Little Italy

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs chicken breasts
5 tablespoons oil
1 teaspoon sugar
4 tablespoons tomato paste
1/4 cup green pepper, chopped
1 pinch oregano
1 teaspoon garlic, pressed
1 pinch black pepper
1/8 cup olive, pitted and chopped (optional)
1/4 cup celery, chopped
1 teaspoon parsley, finely chopped
1 teaspoon coriander, finely chopped
1/2 teaspoon thyme leaves
salt
4 cups rice
7 cups water

Steps:

Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

Nutrition Facts : Calories 1654.5, Fat 60.2, SaturatedFat 14.9, Cholesterol 290.6, Sodium 428.8, Carbohydrate 159.7, Fiber 3.8, Sugar 3.4, Protein 108.4

AMBILA CHICKEN

Ambila Chicken image

_(Braised Chicken with Chilies and Chinese Long Beans)_ The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ingredients

2 fresh jalapeño chilies
15 fresh hot red cherry peppers or eight 4-inch-long fresh red chilies
2 large or 4 small stalks fresh lemongrass
1-inch piece fresh gingerroot, peeled
3/4 pound small shallots (about 20), halved
6 garlic cloves
3 candlenuts or 5 macadamia nuts
1/2 teaspoon dried shrimp paste
1 teaspoon turmeric
1 pound Chinese long beans or green beans
1/3 cup corn or safflower oil
a 3/4- to 4-pound chicken, cut into 16 serving pieces
1 1/2 cups water
3 tablespoons fresh lemon juice
1 1/2 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon salt, or to taste
Accompaniment: steamed rice

Steps:

Wearing rubber gloves, seed and devein jalapeños and about half of cherry peppers or red chilies for a moderately hot dish. Trim root ends and tough tops of lemongrass, discarding dry outer leaves, and slice thin. Cut gingerroot into 4 pieces.
To a food processor with motor running add jalapeños, cherry peppers or red chilies, lemongrass, gingerroot, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
Trim beans and cut into 2-inch pieces. Heat a 6-quart heavy kettle over moderately low heat until hot. Add oil and heat until hot but not smoking. Cook seasoning paste, stirring frequently, until dry and very fragrant, about 25 minutes. Add chicken and cook over moderate heat, stirring, 10 minutes. Add water and simmer chicken, covered, stirring occasionally, 25 minutes, or until almost cooked through. Skim any fat from surface.
Stir in beans and simmer, covered, until beans are almost tender, 5 to 10 minutes. Stir in lemon juice, soy sauce, sugar, and salt and simmer, covered, 5 minutes, or until beans are tender.
Serve braised chicken with rice.

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