Chicken Samfaina Pollo En Samfaina Recipes

CHICKEN SAMFAINA (POLLO EN SAMFAINA)

Steps:

• In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
• Remove the chicken and set aside.
• Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
• Return chicken to Dutch oven.
• Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

Steps:

• Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• Return chicken to skillet.
• Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• Bring to a boil, reduce heat, cover, and simmer 20 min.
• Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• Serve with rice.

SAMFAINA

Steps:

• Lay eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out liquid and pat dry.
• Heat 2 tablespoons oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add onions and cook, stirring often, until they soften, about 8 minutes.
• Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini and black pepper. Turn the heat to low, stir, cover and cook until the vegetables are soft, about 1 hour, stirring occasionally.
• Stir in the tomatoes, season with salt, cover again and cook until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow to sit for at least 1 hour, or better yet refrigerate overnight.

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)

Steps:

• In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
• Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
• Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

POLLO EN SALSA

Steps:

• Place chicken in a slow cooker. Combine diced tomatoes with juice, chipotle salsa, and condensed soup in a bowl; pour over chicken. Cover and cook on Low until chicken is no longer pink in the center and the juices run clear, about 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from the sauce, shred, then return to the sauce. Simmer on Low heat for an additional 30 minutes.
• Turn slow cooker off. Stir in sour cream and season with salt.
• Divide rice between 4 plates. Serve chicken and sauce over rice and garnish with Mexican-style cheese and avocado slices.

POLLO EN PEPITORIA

Steps:

• Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.
• Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.
• Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.
• Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.
• Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you're going to use them). You can serve this straight from the dish with some rice, if you like.