VIRGINIA'S CUBAN GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time P1DT30m
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days.
- Grill chicken over hot heat until cooked through.
CUBANSTYLE FRIED CHICKEN
Provided by Food Network
Yield 6 servings
Number Of Ingredients 10
Steps:
- To make the marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking pan until the seeds' aroma is released; about one minute. Combine the seeds with the garlic, salt and pepper in a mortar and mash with a pestle to create a paste, or process in a mini food processor or blender. In a large bowl, mix the citrus juices, then stir in the paste and combine well. Immerse the chicken pieces in the marinade and allow to sit for three hours or overnight.
- When you're ready to cook the chicken, place the flour on a large plate. Remove the marinated chicken pieces from the bowl and dredge them in the flour; set aside. Heat 1/2" to 3/4" shortening in a large, heavy pan over medium heat until hot but not smoking. Place chicken in the pan skin side down and fry 8 to 10 minutes per side until lightly browned on all sides. Turn heat to medium low and partially cover pan. Continue cooking, turning frequently until cooked through, about 25 minutes. Remove chicken from oil and place on a platter lined with paper towels to drain.
CUBAN GARLIC CHICKEN
This is straight from Havana, from a restaurant called "Gladys' House". Adapted from a recipe printed in the Chicago Tribune. You can find bottled sour orange juice in Hispanic markets or well-stocked Hispanic aisles in your local grocery store. Cook/prepare time includes marination time of one hour. I'm having a really hard time getting the first ingredient through the Zaar editor, but it's 2, 3-4 lb. chickens, cut into serving pieces
Provided by Hey Jude
Categories Chicken
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in a container large enough to hold all the pieces (I used an extra-large zip-loc bag).
- Combine the garlic, sour orange juice, salt, vinegar, pepper, oregano and cumin in a small bowl. pour the marinade evenly over the chicken; cover chicken (or close bag and smush it around); refrigerate at least 1 hour or overnight.
- Heat oven to 450°. Arrange chicken in one layer in a roasting pan; pour the marinade evenly over the top of the chicken.
- Roast the chicken in the lower third of the oven, stirring during the last 10 minutes to coat with the sauce, until it is cooked through and the sauce begins to caramelize, 45 minutes to 1 hour.
- Remove the chicken to a platter, spoon garlic sauce over the pieces.
CUBAN CHICKEN
An unusual combination of ingredients. Yummy! Serve over rice. You can put rice into the pot to cook with everything else, but add 2 cups chicken broth and simmer 20 minutes until the rice is done. One fewer pot to wash!
Provided by MJodyH
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
- Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.
Nutrition Facts : Calories 307.9 calories, Carbohydrate 27.7 g, Cholesterol 52.7 mg, Fat 12.7 g, Fiber 3.4 g, Protein 21.3 g, SaturatedFat 2.6 g, Sodium 1013.2 mg, Sugar 18 g
GARLIC-STUFFED ROASTED CHICKEN
In this classic roast chicken recipe, we've infused the rich flavor of roasted garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 4
Steps:
- Preheat oven to 425. In a small bowl, roughly mash 3/4 cup Roasted Garlic with a fork. Season with salt and pepper.
- Rinse chicken inside and out and pat dry. Gently slip your fingers between skin and meat of breast, thighs, and legs to loosen skin. Evenly spread mashed garlic under skin, starting with leg and thigh area and working your way back toward neck. Generously season chicken inside and out with salt and pepper. Tuck wing tips underneath chicken and tie legs together with kitchen twine.
- Heat a 12-inch cast-iron skillet or roasting pan on high. Add oil, swirl to coat skillet, then add chicken. Cook 1 minute, then transfer skillet to oven. Roast chicken until skin is deep golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer should read 160 degrees when inserted in thickest part of a thigh, avoiding bone), 40 to 45 minutes. Let sit 10 minutes before carving.
Nutrition Facts : Calories 609 g, Fat 37 g, Protein 54 g
PAN-FRIED STUFFED POTATOES (CUBAN PAPAS RELLENAS)
Papas rellenas (Cuban-fried, stuffed potatoes) are inarguably one of the more classic Cuban side dishes. They're ideal for a Cuban-themed party or other event.
Provided by supermom4
Categories Potato Side Dishes
Time 5h5m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef with onions and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Turn heat down to medium-low. Add tomato sauce and wine and let simmer. Stir in olives. Season with salt and pepper; adjust the seasonings per taste.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash potatoes, then set aside to cool.
- Separate the egg yolks from the whites into two bowls. Mix the egg yolks into the cooled mashed potato mixture. Whisk the egg whites for 1 minute.
- Take 1/4 cup of the mashed potatoes and form into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with 1 tablespoon of the meat mixture, and then reseal it.
- Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until coated. Repeat with remaining potato and meat mixture. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least 4 hours before frying.
- Pour enough oil into a skillet or frying pan to cover half of the potato balls. Heat oil to 350 degrees F (175 degrees C).
- Working in batches, place several balls into the frying pan and cook on each side until golden brown, 2 to 3 minutes, taking care not to overcook. Drain the stuffed potatoes in a single layer on paper towels.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 33.4 g, Cholesterol 127.8 mg, Fat 16.4 g, Fiber 3.8 g, Protein 17.4 g, SaturatedFat 5 g, Sodium 560.4 mg, Sugar 3.2 g
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