Latin Chicken Recipes

SLOW COOKER LATIN CHICKEN

Steps:

• Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
• Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

LATIN CHICKEN AND RICE POT

Steps:

• Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
• While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
• Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
• Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

LATIN CHICKEN

Steps:

• Place cookie sheet in heated oven of temperature of 450. Remove cookie sheet from oven place chicken bone-side down on hot cookie sheet.
• Allow the cookie sheet to cool down and lift chicken off to place lemon slices and onion slices under chicken. Place chicken onto the lemon and onion slices.
• Place sliced garlic cloves under skin of chicken.
• Season chicken with seasonings (I lightly sprinkled the chicken each seasoning). Sprinkle chicken with white wine vinegar then olive oil. Roast chicken uncovered 5-6 minutes. Turn down heat to 350 and roast 1 hour or longer until meat reaches temperature of 165.
• While chicken is roasting make a compound butter mix of butter, lemon zest, pepper, and green peppercorns. You will need to work this with your hands.
• When the chicken is finished roasting remove it from oven and rub butter onto chicken. Return the chicken to the oven for another 5-10 minutes to brown and crisp the skin of the chicken.

LATIN CHICKEN

Steps:

• cut chicken up in to chunks or strips.
• put in plastic bag or container and pour the malt liquer over it.
• cut up the onions and the peppers chunks or strips.
• mince the garlic.
• put half the onion and half the peppers and half of the garlic in the marinade.
• add the cumin 1tbls also to meat marinade.
• let meat marinade at least 1 hour.longer if you can.
• drain meat set aside save onions peppers and garlic.
• heat large skillet with butter and olive oil mixture.
• dry the chicken before frying let it get golden brown the beer helps with that dont over crowd the pan or it will steam.
• when chicken is done remove from pan and satue all of the onions and peppers and garlic becareful not to burn the garlic.
• when mixture is crisp tender add back to the pan 1 tsp of cumin the chicken and add the salt and pepper. if you like you can add some red pepper flakes also i do some times.
• serve over rice.