Chicken Nicaraguense Recipes

CRISPY BAKED CHICKEN WITH GIARDINIERA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pound chicken breasts with a meat mallet to an even 1/4-inch to 1/2-inch thickness. Season with salt and pepper on both sides.
• Pulse croutons in a small food processor until they have a fine consistency. Put flour, eggs, and crouton crumbs into 3 separate shallow dishes.
• Dip each breast first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chicken in crouton crumbs and set on a plate.
• Heat oil over medium heat in a large oven-proof skillet until hot. Fry chicken for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Top each breast with 2 tablespoons giardiniera and 1 slice of cheese.
• Cook in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with parsley before serving.

CHICKEN NICARAGUENSE

Steps:

• Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
• Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
• Cook briefly, stirring until vegetables are cooked but crisp.
• Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
• Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
• Add the peas, and return casserole to oven, covered, for 10 more minutes.

CHOP SUEY NICARAGüENSE

Steps:

• Shred chicken with your fingers.
• Cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
• Heat stove at medium/high temp and add 2 Tbsp olive oil to a deep pot. Melt a stick of butter.
• Heat a second deep pot and add 2 Tbsp olive oil. Melt half a stick of butter
• Place the onion and all the peppers in pot # 2.
• Place the cabbage in pot # 1.
• Constantly stir all vegetables in both pots.
• When the onions are translucent, add the carrots.
• When the carrots are soft, add the cooked chicken.
• When all is mixed, add the ketchup and soy sauce.
• Stir frequently.
• When the cabbage is soft, combine pot # 2 with pot # 1.
• Lower the heat to medium or med/low making sure the vegetables don't get too soft.
• Add lemon juice.
• Taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
• Enjoy.