POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN RECIPE)
Learn how to make Pollo Guisado Dominicano (Dominican Stewed Chicken) - a hearty dish that is a staple of Dominican cooking.
Provided by Vanessa
Categories Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Season the chicken with adobo, ground black pepper, oregano, sazón, lime juice and about two tablespoons of sofrito.
- Heat up vegetable oil in a large saute pan. Make sure to use a pan with a lid because you are going to cover it later.
- Sprinkle brown sugar in the pan and let the sugar brown slightly. When the sugar starts to turn brown, carefully, add the chicken. Saute the chicken until the meat is light brown.
- Add 1/4 cup of water. Cover and simmer over medium heat for 15 minutes, stirring and adding a bit of water as it becomes necessary.
- Add onion, and pepper, cover and simmer until the vegetables are slightly cooked through.
- Then, add the tomato sauce and half a cup of water, simmer over low heat to produce a light sauce. Add fresh cilantro.
- Serve with a side of white rice, beans stew and maduros.
Nutrition Facts : Carbohydrate 8 g, Protein 21 g, Fat 24 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 403 mg, Fiber 2 g, Sugar 5 g, Calories 331 kcal, ServingSize 1 serving
DOMINICAN FRIED CHICKEN (CHICHARRONES DE POLLO)
Steps:
- Gather the ingredients.
- In a large nonreactive mixing bowl or plastic zip-top bag, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
- Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.
- Gather the ingredients.
- In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.
- Remove the chicken from the marinade. Discard the leftover marinade . Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.
- Coat the marinated chicken well with the seasoned flour mixture.
- Gather the ingredients.
- Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C).
- Don't overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.
- Don't crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 2 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).
- Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.
Nutrition Facts : Calories 564 kcal, Carbohydrate 29 g, Cholesterol 126 mg, Fiber 1 g, Protein 45 g, SaturatedFat 4 g, Sodium 868 mg, Sugar 1 g, Fat 29 g, ServingSize 2 1/2 pounds (4-6 servings), UnsaturatedFat 0 g
DEVILED CHICKEN BREASTS
Quick and easy, this is an excellent mid-week dish.
Provided by Velva Knapp
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Yield 4
Number Of Ingredients 9
Steps:
- Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
- Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
- Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 7.2 g, Cholesterol 68.6 mg, Fat 5.4 g, Fiber 1.1 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 454.2 mg, Sugar 2.4 g
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
DOMINICA CALYPSO CHICKEN
Calypso chicken is made through out the Caribbean. This is the traditaionl Dominica (not Dominican Republic) style. From dominica-weekly.com Cooking time includes time to marinade
Provided by Az B8990
Categories Chicken
Time 4h
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut up chicken in pieces and wash in cold water with a piece of lemon.
- Rinse well in cold water and place in a large bowl.
- Season with salt, pepper one clove garlic (crushed), vinegar and thyme. Allow to marinate for 3 hours.
- In a large skillet, heat margarine and add sugar; when very hot, brown chicken.
- In another fry pan, heat some oil and fry cashews and set aside.
- In the same pan, fry together the garlic, mushrooms, onions and ginger.
- Add wine and about ¼ cup water to the original cooking skillet.
- Add chicken and cook for about 25 minute until chicken is tender.
- Thicken with a little flour softened with some warm water.
- Cook for another 3 minutes.
- Sprinkle with cashew nuts and serve.
DEVILED FRIED CHICKEN
Categories Chicken Fry Kid-Friendly Kwanzaa Dinner Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
- Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
- Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
- Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
DEVILED FRIED CHICKEN
If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998.
Provided by Bev I Am
Categories Chicken Breast
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
- Add chicken pieces.
- Seal bag, eliminating air.
- Turn bag to coat chicken evenly.
- Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
- Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
- With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
- Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
- Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
- Attach deep-fry thermometer.
- Heat oil over medium-high heat to 350°F.
- Add 4 pieces of chicken, skinned side down, to oil.
- Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
- Using wooden spoons, turn chicken over.
- Fry 7 minutes.
- Turn chicken over again.
- Fry until deep golden brown and cooked through, about 3 minutes longer.
- Using same spoons, transfer chicken to large rack set on baking sheet.
- Reheat oil to 350°F.
- Repeat frying with remaining 4 pieces of chicken.
- Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
- Serves 4.
DEVILED CHICKEN BREASTS
I got this recipe from a Miracle Whip label. I found that baking rather than stovetop does keep the crust together, but doesn't taste as good! It's your call, whatever you like. This recipe is a family favorite!!!
Provided by whatsachef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all dry ingredients together either in a bowl, or deep plate.
- Mix Miracle Whip and mustard together.
- Coat the chicken with wet mixture.
- Transfer chicken to bread crumb mixture. Shake off any excess.
- STOVETOP INSTRUCTIONS:.
- Coat bottom of skillet with oil. Add chicken and cook chicken on med-hi heat until center is no longer pink. Time may vary due to size of chicken breasts. Average cooking time is 10 mins on one side. Turn chicken and cook on other side until done, usually 5-10 minutes more.
- OVEN INSTRUCTIONS:
- Preheat oven to 425. Prepare breasts as stated above, and lay on a greased cookie sheet. Bake 25-35 mins, depending on size of breasts. Chicken is done when fluids run clear, and no longer pink in center.
Nutrition Facts : Calories 446.8, Fat 22.9, SaturatedFat 5.3, Cholesterol 93.1, Sodium 972.6, Carbohydrate 23.4, Fiber 2.7, Sugar 2.7, Protein 35.8
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- Prep chicken: Cut the chicken into small pieces and place in a bowl that has a lid. Season the chicken pieces with the lime juice.
- Season chicken: Mix the chicken, oregano, onion, celery, salt, and garlic. Marinate for 30 minutes.
- Brown chicken: In a pot heat the oil over medium heat, add sugar, and wait until it browns.Add the chicken (reserve all the other things in the marinade for use in a later step) and cook and stir until the meat is light brown.
- Braise: Add 2 tablespoons of water. Cover and simmer over medium heat for 15 minutes, stirring and adding water by the tablespoon as it becomes necessary to prevent it from burning.
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