Criollo De Pollo Recipe Recipe For Chicken

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.

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.

CRILLO DE POLLO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss chicken cubes with salt, pepper, garlic, thyme, and bay leaves. Spread half of the diced onion onto the bottom of a deep baking dish. Sprinkle the chicken overtop, and cover with remaining onions. Bake in preheated oven until the chicken has turned golden brown, 20 to 30 minutes.
• Pour the chicken and onions along with the potatoes into a large soup pot; pour in the chicken broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
• Add carrots and corn, then cover and continue simmering for 20 minutes more.
• Stir together the cream and egg yolk until well blended. Slowly stir in 1/2 cup of hot broth until incorporated; set aside. Ladle out half of the potatoes, mash, then stir back, into the soup. Dissolve the arrowroot in the water, and stir into soup to thicken. Finally, stir the hot egg mixture into the soup, and gently simmer for 2 to 3 minutes to thicken.
• Ladle soup into bowls and garnish with a sprinkle of parsley and cilantro.

ROLLITOS DE POLLO EN SALSA DE GUAJILLO (CHICKEN ROLLS IN GUAJILLO PEPPER SAUCE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. Remove once golden.
• Meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. Stir in minced garlic, and cook for about a minute until golden brown and fragrant. Pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. Stir in the cilantro, then remove from heat.
• Prepare the rolls by laying each chicken breast onto your work surface. Spoon some of the mushroom filling onto the center of the chicken breast, then cover with the ham. Roll into a firm cylinder, and secure with toothpicks.
• Heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. Add the chicken rolls; sear until golden brown on all sides, about 5 minutes. Place into the preheated oven, and cook until they reach an internal temperature of 160 degrees F (70 degrees C), 15 to 20 minutes.
• While the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. Place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
• Heat 2 teaspoons of vegetable oil in a skillet over medium heat. Pour in the pureed sauce, and bring to a boil. Pour in the orange juice, season with oregano, and salt to taste. Return to a boil, then reduce heat to medium, and simmer for 5 minutes.
• To serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. Arrange onto dinner plates, and bathe with sauce.