Chicken In Beer Sauce Pollo A La Cerveza Recipes

CHICKEN IN BEER SAUCE -- POLLO A LA CERVEZA

Steps:

• In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper.
• Add the chicken pieces, seal the bag and shake up and down to coat the chicken.
• Heat oil in a large, fairly deep frying pan.
• Add chicken and cook on both sides until golden brown, about 15-20 minutes.
• Remove chicken from the pan.
• Lower the heat slightly and add the onion, garlic and pepper to the pan.
• Sauté for a couple minutes, then add the carrots.
• Cook for another couple minutes, then add the tomatoes and remaining salt, if needed.
• Cook for about 5 minutes, stirring occasionally.
• Stir in the beer and potatoes.
• Top with the chicken and bring to a boil.
• Cover and let simmer over a low heat for 30 minutes.
• Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly.
• You can re-brown the chicken in a bit of oil in a second skillet, just before serving.
• I find it needs this"touch up" especially if it still has the skin on.
• Serve with your favourite green veggies.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
• Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
• Prepare grill for medium-high heat.
• Discard marinade, then pat chicken dry. Oil grill rack.
• Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
• Garnish with lime wedges.
• (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.

POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.