Canary Islands Chicken My Style Recipes

CANARY ISLAND STYLE POLLO EN ADOBO

Steps:

• Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
• Add wine and combine well.
• Coat chicken with marinade, and refrigerate several hours.
• Heat oil over medium heat in a skillet.
• Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
• This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
• This can also be made on the grill-the flavor will be even better!

CANARY ISLANDS CHICKEN " MY STYLE"

Steps:

• Place chicken in the bag. Add all dry ingredients, add sherry and olive oil. Once bag is closed, shake well to let ingredients mix and run around.
• Make two little pinches on top of bag, place in an oven tray and put it into the oven at 375ºF for 1 1/2 to 2 hours, depending on how big your chicken is or how well done you like it. I prefer chicken well done with a crusty skin.
• When done, let it cool a little and then open bag carefully. Take out chicken and collect all the liquid (there`ll be plenty of it), and please careful--no fainting with the superb smells that will surround you, so different to usual roast chicken in USA. The hint here is the dry sherry wine--the better the label, the best results. Old Spanish wisdom in this wine!
• Note: As I like mixing different cultures and traditions, try this with a good challah or a southern style cornmeal as well as a salad (only greens, onion and tomatoes and, of course a good Spanish olive oil, salt and vinegar).

CANARY ISLAND CILANTRO SOUP

Steps:

• In a med-large soup pot, heat about 2 Tblsp of olive oil.
• Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
• Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
• Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
• Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
• About half way through cooking time, add the rice.
• Adjust salt, remove green pepper and bunch of cilantro, discard.
• Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
• Serve with"queso fresco" and baguettes.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

TUNA, CANARY ISLANDS STYLE

Steps:

• Slice the tuna into large chunks of about 2 inches across.
• Toss the tuna chunks in a large bowl with some salt to coat and set aside.
• Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 4 tablespoons of olive oil.
• Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke.
• Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. It could take a good 2-5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
• When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 3-5 minutes.
• Serve hot or at room temperature, with tortillas, rice or crusty bread.