Chicken Marinade Ecuadorean Recipes

{FRITADA DE GALLINA} ECUADORIAN CHICHA BRAISED CHICKEN

{Fritada de gallina} Ecuadorian chicha braised chicken image

Fritada de gallina is a delicious and tender Ecuadorian chicken dish prepared by cooking chicken in a sauce made with chicha or fermented corn drink, garlic, onion and cumin until the liquid is gone and the chicken is golden brown. Adapted from Michelle O. Fried's Comidas del Ecuador: Recetas Tradicionales para Gente de Hoy

Provided by Layla Pujol

Time 5h

Number Of Ingredients 14

Ingredients

~5 lbs chicken (assorted pieces)
2 ½ cups of chicha or 1 cup white wine + 2 cups of orange juice
1 ½ heads of garlic (1 head peeled and crushed, the other ½ head peeled and whole)
1 white onion (cut in large chunks)
2 tsp ground cumin
Salt to taste
Fried ripe plantains
Llapingachos or stuffed potato patties
Boiled yucas
Mote or hominy corn
Ecuadorian style rice
Lime marinated onion and tomato salsa
Avocado slices
Aji criollo or hot sauce

Steps:

Mix the crushed garlic (1 head) and cumin with the chicha or wine/orange juice spice mix.
Marinate the chicken pieces in the liquid marinade mix for at least 1-2 hours, overnight is ideal.
Put the chicken and the marinade in a wok or a large deep sauté pan, add the whole garlic cloves and the chunks of white onion
Cook over low medium heat, should be lightly boiling most of the time, for about 1 ½ hours or until the liquid starts to reduce, stir occasionally.
Continue cooking for another 30 minutes, but keep a close eye on it from this point, stir more frequently.
Reduce the heat to low until the liquid is gone and a small amount of grease (from the chicken) replaces the liquid. Stir frequently to keep the chicken from burning and cook for about 20-25 minutes or until the chicken pieces are browned.
Serve with fried or baked ripe plantains, llapingachos or potato patties, tomato and red onion curtido salsa, avocado slices and aji or hot sauce. The chicken fritada can also be served with mote or hominy, boiled yuca or rice instead of the potato patties.

CHICKEN MARINADE

Chicken Marinade image

Provided by Ina Garten

Categories main-dish

Time 2h55m

Yield 2 servings

Number Of Ingredients 5

Ingredients

1/2 cup lemon juice
2 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 cup good olive oil
2 chicken breasts, bone-in and skin-on

Steps:

In a small bowl, whisk together the lemon juice, mustard, 1 teaspoon salt and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Set aside.
Place the chicken breasts in a baking dish large enough to hold them in a single layer and sprinkle generously with salt and pepper on both sides. Pour half the marinade over the chicken, reserving the other half to use later. Allow the chicken to marinade for at least two hours in the refrigerator.
Preheat the oven to 350 degrees F.
Roast the chicken for 35 to 40 minutes, or until cooked through. Remove the chicken from the oven and pour the remaining marinade over the top of the chicken. Cover the dish with aluminium foil and allow to rest for 10 minutes.

CHICKEN MARINADE - ECUADOREAN

Chicken Marinade - Ecuadorean image

I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America, if you really like heat. I have used this with steak, but I add 1 tsp thyme for that. This does not store well, so make it the day you will use it.

Provided by Pesto lover

Categories Onions

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 11

Ingredients

3 medium red onions, grated
6 garlic cloves, minced
3 tablespoons oil
1 tablespoon vinegar (your choice of type, I use red wine vinegar)
1/2 cup fresh parsley, very finely chopped
1/2 cup fresh cilantro, very finely chopped
1 teaspoon dried oregano leaves
1/4 teaspoon dried rosemary
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Mix all ingredients and use as marinade. You can also just throw it all into the food processor or a blender to puree it.

Nutrition Facts : Calories 368, Fat 27.9, SaturatedFat 3.7, Sodium 1573.5, Carbohydrate 29.2, Fiber 5, Sugar 9.8, Protein 3.8

MEDITERRANEAN CHICKEN MARINADE

Mediterranean Chicken Marinade image

This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade as a sauce to pour over the rice. DELICIOUS!!!

Provided by Ginger Paro

Categories Side Dish Sauces and Condiments Recipes Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

½ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon prepared yellow mustard (such as French's®)
2 teaspoons ground dried oregano

Steps:

Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 3.8 g, Fat 14.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 44.4 mg, Sugar 0.8 g

MARINATED BAKED CHICKEN

Marinated Baked Chicken image

This tender flavorful chicken is one of my mom's specialties. Soy sauce and bottled Italian dressing combine in a mouthwatering marinade that nicely complements the meat.-Cindy Kufeldt, Orlando, Florida

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1/2 cup Italian salad dressing
1/2 cup soy sauce
6 bone-in chicken breast halves
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
Kale leaves and spiced apple rings, optional

Steps:

In a measuring cup, combine salad dressing and soy sauce. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal the bag and turn to coat; refrigerate for 4 hours or overnight, turning several times. Refrigerate remaining marinade for basting., Drain chicken discarding marinade. Place chicken, skin side up, on a rack in a roasting pan. Sprinkle with onion salt and garlic salt. Bake, uncovered, at 350° for 45-60 minutes or until a thermometer reads 170°, brushing occasionally with reserved marinade. Garnish platter with kale and apple rings if desired.

Nutrition Facts :

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