Guatemalan Chicken Coconut Pollo Con Leche De Coco Recipes

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GUATEMALAN CHICKEN & COCONUT - POLLO CON LECHE DE COCO



Guatemalan Chicken & Coconut - Pollo Con Leche De Coco image

Make and share this Guatemalan Chicken & Coconut - Pollo Con Leche De Coco recipe from Food.com.

Provided by Coasty

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 onion, finely chopped
3 tablespoons olive oil
3 cups coconut milk
1 1/2 kg chicken, thighs
1 capsicum, finely chopped
1/4 cup fresh coriander leaves, finely chopped
1 teaspoon salt
1/8 teaspoon achiote

Steps:

  • Fry onion in 1 tablespoon of olive oil until light brown. Add coconut milk and bring to a roiling boil. Stir frequently.
  • Meanwhile fry chicken in remaining oil until well browned. Add to coconut milk mixture. Add pepper, cilantro, salt and achiote.
  • Continue to simmer for 30 minutes. Basting occassionally. Serve with tortillas.

Nutrition Facts : Calories 1705.5, Fat 102.9, SaturatedFat 51.9, Cholesterol 281.2, Sodium 926.5, Carbohydrate 122.1, Fiber 1.4, Sugar 116.2, Protein 72.9

GUATEMALAN CHICKEN - POLLO GUISADO



Guatemalan Chicken - Pollo Guisado image

Provided by My Food and Family

Categories     Home

Time 40m

Number Of Ingredients 8

4 chicken breasts (or legs)
1 tsp thyme
1 bay leaf
Chicken flavor bouillon
1 large (2 med) tomatoes
1/4 cup green bell pepper
1/4 cup onion
1/4 tsp powdered annatto

Steps:

  • Turn non-stick skillet on to LOW, place chicken so it will cook in its own juices. Add thyme and bay leaf. Sprinkle each chicken with a pinch of bouillon. Let cook.
  • Meanwhile, blend tomato(es), green bell pepper and onion, add annatto.
  • When chicken is browned and cooked through, remove and discard bay leaf, and add sauce. Let chicken absorb sauce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ARROZ CON POLLO CHAPINA (GUATEMALAN CHICKEN AND RICE)



Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) image

Make and share this Arroz Con Pollo Chapina (Guatemalan Chicken and Rice) recipe from Food.com.

Provided by MarraMamba

Categories     Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 lbs skinless chicken pieces, skin and fat discarded
1 tablespoon corn oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped onion
1 garlic clove, chopped fine
1/2 cup chopped ripe tomatoes
1 1/2 cups raw rice
1 cup sliced carrot
1/3 cup stuffed green olive
1 tablespoon capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup pimento pepper, slices (or substitute jalapeno peppers to heat it up)
1 hard-boiled egg, sliced
2 tablespoons grated parmesan cheese

Steps:

  • In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside. In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes.
  • Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together.
  • Pour in the broth and chicken pieces.
  • Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas.
  • Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time.
  • Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables.

Nutrition Facts : Calories 372.7, Fat 6.2, SaturatedFat 1.7, Cholesterol 101.5, Sodium 875.6, Carbohydrate 46.8, Fiber 3.9, Sugar 4.2, Protein 30

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  • Working in batches, if necessary, in a heavy pot over medium-high heat, heat one tablespoon olive oil. Add chicken and cook turning as necessary, until chicken is golden brown. Remove to a plate and tent to keep warm.
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