Pollo Al Colmao At El Colmao Recipes

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POLLO AL MATTONE



Pollo al Mattone image

Provided by Anne Burrell

Categories     main-dish

Time P1DT50m

Yield 2 servings

Number Of Ingredients 11

4 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 sprigs rosemary, leaves finely chopped
1/2 teaspoon pimenton
1 teaspoon toasted ground cumin
Extra-virgin olive oil
2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock

Steps:

  • Special equipment: weights such as foil covered bricks or cast iron saute pan
  • In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.
  • * If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.
  • Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.
  • Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
  • Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!

RAO'S FAMOUS LEMON CHICKEN (POLLO AL LIMONE)



Rao's Famous Lemon Chicken (Pollo al Limone) image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Two 2 1/2- to 3-pound broiling chickens, halved
1/4 cup chopped Italian parsley
Lemon Sauce (recipe follows)
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons minced garlic
1/2 teaspoon dried oregano
Salt and pepper to taste

Steps:

  • To attain maximum heat, preheat broiler for at least 15 minutes before using.
  • Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
  • Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces).
  • Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches.
  • Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute.
  • Remove from broiler and portion each chicken into each of 6 warm serving plates.
  • Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce.
  • Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using.

POLLO AL COLMAO (CUBAN CHICKEN STEW WITH OLIVES)



Pollo Al Colmao (Cuban Chicken Stew With Olives) image

This wonderful recipe is from El Colmao in Koreatown, Los Angeles, California. The restaurant serves the chicken with rice and black beans.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil, divided
2 teaspoons vegetable oil, divided
1/2 large onion, sliced thinly into half-rings
1 large onion, chopped, divided
3 garlic cloves, thinly sliced
3 lbs chicken pieces
1 3/4 teaspoons salt, divided
1/2 teaspoon white pepper, divided
3/4 cup dry white wine, divided
1 tomatoes, seeded and chopped
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1/4 cup sweet peas
1 teaspoon paprika
1/4 cup chili powder
1 cup green olives, pitted whole

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.

Nutrition Facts : Calories 489.9, Fat 31.4, SaturatedFat 7.4, Cholesterol 103.5, Sodium 1816.8, Carbohydrate 19.6, Fiber 6.3, Sugar 9.8, Protein 29.9

POLLO AL COLMAO AT EL COLMAO



POLLO AL COLMAO AT EL COLMAO image

Categories     Soup/Stew     Chicken     Stew

Yield 6-8 Servings

Number Of Ingredients 14

2 tablespoons plus 2 teaspoons vegetable oil, divided
1/2 large onion, sliced thinly into half-rings, plus 1 large onion, chopped, divided
3 cloves garlic, thinly sliced
3 pounds chicken pieces
1 3/4 teaspoons salt, divided
1/2 teaspoon white pepper, divided
3/4 cup dry white wine, divided
1 tomato, seeded and chopped
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sweet peas
1 teaspoon paprika
1/4 cup chile powder (type can vary, use heat to taste)
1 cup pitted whole green olives, or to taste

Steps:

  • 1. Heat the oven to 350 degrees. 2. 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. 3. 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. 4. Remove the par-baked chicken (with the onion-garlic mixture and any liquid) to a separate baking dish or bowl. 5. 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. 6. 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. 7. 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. Each of 8 servings: 340 calories; 29 grams protein; 14 grams carbohydrates; 4 grams fiber; 17 grams fat; 4 grams saturated fat; 82 mg cholesterol; 7 grams sugar; 1,144 mg sodium.

POLLO AL AJILLO



Pollo Al Ajillo image

Make and share this Pollo Al Ajillo recipe from Food.com.

Provided by Elmotoo

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
2 1/2-3 lbs chicken, cut into 8 pieces
salt
1 head garlic, minced
1/2 cup water
1 lemon, juice of
1 pinch saffron, crushed and diluted in very small amount of water

Steps:

  • Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown.
  • Place chicken pieces in large, shallow casserole. Season with salt. Pour off all but 4 tablespoons of oil in skillet.
  • Saute garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron.
  • Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken.

Nutrition Facts : Calories 873.3, Fat 69.8, SaturatedFat 16, Cholesterol 212.6, Sodium 202.6, Carbohydrate 5.8, Fiber 0.3, Sugar 0.5, Protein 53.7

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