Pollo Al Estilo Vasco Recipes

POLLO AL ESTILO VASCO

Steps:

• Calienta 1/4 taza del aderezo en una sartén grande a fuego medio-alto. Agrega el pollo; cocínalo de 2 a 3 min. de cada lado para dorarlo de forma pareja por cada lado. Saca el pollo de la sartén; reserva.
• Agrega el aderezo restante, las cebollas y el jamón a la sartén; cocina y revuelve por 5 min. o hasta que las cebollas estén tiernas pero crujientes. Agrega los pimientos, los tomates, la páprika y las hojuelas de chile; ponle el pollo encima.
• Deja todo hervir; tapa la sartén. Mantén un hervor suave a fuego bajo durante 20 min. o hasta que el pollo esté (temperatura interna de 165ºF). Sírvelo sobre el arroz.

POLLO ASADA AL AJILLO: GARLIC ROASTED CHICKEN

Steps:

• Place the onion, half of the garlic/salt mixture, wine, olive oil, and vinegar in a blender and chop thoroughly. Pour marinade over the chicken and refrigerate, covered, for 2 to 4 hours. Drain marinade from chicken and pat chicken dry with a paper towel.
• Preheat oven to 375 degrees F.
• Rub the chicken halves on both sides with the rest of the mashed garlic/salt mixture. If you can get some of this underneath the skin without ripping, great. Sprinkle the chicken with lime juice and then black pepper and cumin on both sides. Dust chicken lightly with flour and brown chicken quickly on both sides with olive oil in a saute pan.
• Place chicken halves in a roasting pan, skin side up. Roast 30 to 45 minutes, or until juices run clear. Use a meat thermometer if you need to, or if your "significant other" gave you one for Christmas.

POLLO AL AJILLO

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.

POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO

Steps:

• Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
• Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
• Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)

Steps:

• Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
• Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
• Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.