Criollo De Pollo Recipe Recipe For Banana

CRILLO DE POLLO

Steps:

• This chicken and vegetable soup is an Argentinean classic.
• It is as thick as a stew and as creamy as a bisque.
• Preheat oven to 400F degrees.
• Spread half of the onions in a large, deep baking dish.
• Place chicken on top.
• Season with salt and pepper.
• Sprinkle garlic, thyme and bay leaves over chicken.
• Spread remaining onions on top; drizzle with 1 cup stock.
• Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
• Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
• Deglaze roasting pan with some water or stock and add to the pot.
• Add the remaining stock and the potatoes to the pot.
• Simmer for 15 minutes, then add the carrots and corn.
• Simmer for 25 minutes.
• Using a wide fork, roughly mash at least 4 of the"falling apart" potato chunks to help thicken the soup.
• Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot.
• Blend in the arrowroot if you want a thicker soup.
• Pour the cream mixture back into the soup, stirring until well-blended.
• Just before serving, add the minced parsley and cilantro.
• Ladle into wide, deep soup bowls.
• Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.

POLLO CRIOLLO (DOMINICAN CHICKEN)

Steps:

• Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
• Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
• Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
• In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
• Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.

PABELLóN CRIOLLO

Steps:

• For the beef:
• Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
• Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
• Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
• Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
• Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
• Serve equal portions of the beef, rice, beans and maduros on individual plates.
• Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

PERUVIAN TAMALES CRIOLLOS

Steps:

• The original recipe is done with Peruvian white corn, it has the biggest grain in the world and it can be cut off the cob and peeled to prepare for the recipe, but I substituted it for just the frozen bags that we can find in any grocery store. Preferably, grind the corn using a grinding machine , not blender (as last resource you can blend the corn in a good blender using very little liquid). Set aside.
• Blend the salt, pepper, cumin, vinegar and red dried chile (previously roasted and deveined).
• Cut the meat into medium sized pieces and marinade for about an hour in the previous mix.
• Brown the meat in a teaspoon of lard, add the left over marinade and the two cups of water, and bring it to a boil, simmer to cook for two hours. Remove the pieces of meat and set aside.
• Add the broth to the corn, the rest of the lard, peanuts, sesame seeds, 6 yolks and the glass of Pisco ( if you can't find Peruvian Pisco leave it like that, don't substitute).
• Work the dough until it makes "eyes", or air bubbles. Set aside.
• To prepare the banana leaves you must pass them quickly over open fire (gas burner) or grill, exposure to high heat will bring out the flavors they release and turn them flexible enough to be used as wrapping. Make sure to take off the thick nerve like center of the leave.
• To put the tamales together:.
• take about three spoonfuls of dough and place them on the center of a piece of banana leaf.
• dig a hole in the middle and place a piece of meat, a piece of egg, an olive, one peanut, and a wedge of the fresh aji Mirasol, this may be substituted by any fresh chile, although the aji Mirasol or aji amarillo (yellow chile) has a very distinctive flavor and is just mildly spicy.
• Close the hole on the dough by adding a little bit more dough or folding and tapping it closed,pushing some of the surrounding dough on it.
• Wrap well with the banana leaf, closing tightly all four sides on top of the dough. Use another piece of banana leaf to wrap the tamal again starting on the opposite direction and tie tightly using a string cut out of some more banana leaf or a common piece of string. Set aside.
• Place the corn cobs at the bottom of a deep pot (rather big or medium size)and some of the banana leaves on top of the corn cobs.
• Add just enough water to cover the leaves.
• Place the tamales vertically and side by side so the steam travels freely through them and cover them with the rest of the banana leaves.
• Cook for about 4 hours. Serve with a type of onion salad called salsa criolla.
• Salsa Criolla:.
• Chop a whole onion julienne style, rinse once with water and salt, and pat dry.
• Cut one or two small tomatoes in thin wedges.
• Add two tablespoons of mint leaves, two tablespoons of cilantro leaves, and one fresh aji amarillo (yellow chile) deveined and sliced.
• Toss everything together and add the juice of half a lime, freshly squeezed.
• Season with salt and pepper to taste.
• Serve each tamal warm, unwrapped, and with a couple of spoonfuls of salsa criolla on top.
• Decorate topping with a branch of parsley or cilantro. For Sunday breakfast place a roll of fresh french bread on the side of the dish.
• ENJOY!

CALDO DE POLLO

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.