Cuban Chicken Recipe With Olives Recipe For Meatloaf

CUBAN CHICKEN FRICASSEE

Steps:

• Place the chicken in a zip-lock bag, add juices, vinegar, salt, garlic, onion, and bay leave. Close bag and chill for 1 hour.
• Remove the chicken from the marinade; pat dry using paper towels and reserve marinade.
• Heat the oil in a large saucepan over medium-high heat. Brown the chicken and transfer to a plate.
• To the same saucepan, add the onion and bell pepper and cook until they are soft.
• Reduce the heat to low. Add tomato sauce and wine. Cook for about 5 minutes, or until the sauce thickens.
• Return the browned chicken to pan and add the reserved marinade, potatoes, salt, pepper, cumin, oregano, and 1⁄2 cup water; bring to a boil. Cover and cook until the chicken and potatoes are tender, about 20 minutes.
• Stir in the olives before serving.

POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)

Steps:

• Heat the oven to 350 degrees F.
• In a large Dutch oven, heat 2 teaspoons oil over high heat. Add the sliced onions to the oil and sauté, stirring frequently, until softened and translucent, 3 to 5 minutes.
• Stir in the garlic and continue to cook until the garlic is aromatic and the onions are just beginning to color, about 1 minute more. Remove from heat.
• Sprinkle the chicken evenly on both sides with three-fourths teaspoon salt and one-fourth teaspoon pepper and place, skin side up and in one layer, over the onions in the Dutch oven.
• Add one-fourth cup white wine, cover and bake until the chicken is cooked halfway through, about 45 minutes. Remove from heat.
• Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl.
• To the Dutch oven, add the remaining 2 tablespoons oil and chopped onion and sweat the onions over medium-low heat until softened, 3 to 5 minutes.
• Stir in the chopped tomato, tomato sauce, tomato paste and sweet peas, along with the remaining one-half cup white wine, paprika, 1 teaspoon salt, one-fourth teaspoon pepper, chile powder and olives and bring to a boil over high heat.
• Reduce the heat to a gentle simmer and add back the chicken, onion-garlic mixture and cooking liquid to the sauce. Cover and continue to simmer until the chicken is cooked through and tender, 15 to 20 minutes.

CUBAN MEAT LOAF (PULPETA) RECIPE - (1/5)

Steps:

• See Dr. Pita

CHICKEN WITH GREEN OLIVES

Steps:

• Put oil in deep skillet or casserole. Turn heat to medium-high and wait a minute, until oil is hot. Add chicken, skin-side down, and brown it well, rotating and turning pieces as necessary and sprinkling with salt and pepper as they cook; 10 to 15 minutes total. Turn heat to medium, remove chicken and pour off all but 2 tablespoons of fat.
• Add onion, ginger, cinnamon, garlic, cumin, paprika, 1/2 teaspoon or more of pepper and some salt and cook, stirring occasionally, for about 5 minutes, until onion softens. Add stock and raise heat to medium-high; return chicken to pan, skin-side up. Cook at a lively simmer for about 10 minutes.
• Add olives and continue to cook until chicken is done, another 10 to 15 minutes or so. Add lemon juice, then taste and adjust seasoning. Garnish and serve.

SAVORY CHICKEN MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 7x11-inch glass or thick metal pan with nonstick spray.
• Combine ground chicken, onion, carrot, Parmesan cheese, bread crumbs, bread cubes, egg, garlic, milk, crushed bouillon, pepper, and sage in a large bowl. Use your hands to mix ingredients thoroughly. Form mixture into a loaf and place in the center of the prepared pan.
• Bake in the preheated oven until an instant-read thermometer inserted in the center reads at least 165 degrees F (74 degrees C), about 45 minutes.

GREEN OLIVE MEATLOAF

Steps:

• Preheat oven to 350.
• Mix first 5 ingredients by hand in large bowl Spray a loaf pan with cooking oil.
• Put mixture into pan and fold into a loaf.
• Put the ketchup on and smooth so whole loaf is covered on top.
• Put pan on middle rack.
• Bake for 45 minutes.

BAKED CUBAN CHICKEN

Steps:

• Place chicken pieces in a large bowl. Add onion, lemon juice, Worcestershire sauce, garlic, allspice, onion powder, cumin, red pepper flakes, salt, and pepper. Stir thoroughly. Cover and refrigerate for 1 hour, or overnight.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
• Heat oil in a large skillet. Add chicken pieces, reserving marinade in the bowl. Pan-fry chicken until browned, about 5 minutes per side. Transfer to the prepared baking dish. Pour reserved marinade on top.
• Bake in the preheated oven until juices run clear, about 40 minutes.

CHICKEN PARMESAN MEATLOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8x4-inch loaf pan with nonstick spray.
• Mix together ground chicken, bread crumbs, Parmesan cheese, onion, egg, garlic, basil, thyme, oregano, salt, black pepper, and chipotle chile powder until well combined. Press into the prepared loaf pan and top with marinara sauce.
• Bake in the preheated oven until no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• Sprinkle Italian cheese over top and bake until melted and bubbly, about 10 more minutes.
• Let stand 5 minutes before serving.