Pollo Con Papas Recipes

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

POLLO CON CREMA Y PAPAS (CHICKEN, POTATOES IN SOUR CREAM SAUCE)

Steps:

• First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
• While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
• Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
• Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
• Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
• Last but not least season with cracked black pepper and salt as needed and serve.

CHICKEN-STUF'T POTATO PUFFS: RELLENOS DE PAPA CON POLLO

Steps:

• Combine the butter and the sazon in a small saucepan over low heat and stir until the butter has melted.
• In a medium bowl, combine the potato flesh, melted butter, heavy cream, 1 egg, cornstarch, chili powder, garlic powder, and kosher salt and pepper, to taste, and mash until evenly combined; set aside.
• For the filling: In another medium bowl add the peppers, chicken, oregano, and kosher salt and pepper, to taste. Stir well to combine and reserve.
• In a deep heavy-bottomed 12-inch pan, add about 3 inches of oil. When ready to fry the balls heat the oil to 375 degrees F. Scoop 1 tablespoon of the potato mixture into your hand and roll it into a ball. Using the back of a 1/4 to 1/2 teaspoon scoop or your finger, make an indentation in the ball leaving a pocket for the filling. Scoop a small amount of the chicken filling into the center of the potato and repeat to make a second ball. With the chicken filling facing the center, sandwich the first disk with the second and pinch to close off any seams. Roll lightly between your palms to form a ball. Continue with remaining filling and potato mixture.
• Lightly beat the remaining egg in a small bowl. Add the potato flakes to a shallow bowl or plate and season lightly with salt. Dip each ball into the beaten egg, then into the potato flakes. If the ball is not completely covered, put it back into the egg, then into the potato flakes for a second time. Set aside and repeat to coat all the balls. Fry the balls, in batches, until cooked through and golden, about 4 minutes. Drain on paper towels and arrange on a serving platter to serve.

POLLO CON PAPAS

Steps:

• Gather all the ingredients needed.
• Heat olive oil in a large skillet. Season the chicken with salt and pepper and place skin side down in the pan. Cook for 5 minutes per side until browned.
• While the chicken is frying, place the chilis in a bowl of water and microwave for 3 minutes. Remove and let sit for 5 minutes.
• Add the tomatoes, water and chilis to a blender. Blend until smooth, then strain through a fine strainer. Press through with a spatula until all the pulp has been pressed through.
• Remove the chicken from the pan. Add the onion and garlic and cook for 3 minutes. Add the chicken bouillon, bay leaf, thyme, oregano and coriander and stir.
• Add the carrots and potatoes and cook for 5 minutes, stirring often.
• Add the tomato puree and stir. Cook for 10 minutes.
• Add the chicken into the sauce and simmer over medium heat for 30 minutes.
• Add the olives and continue simmering for another 5 minutes. Remove the bay leaf before serving.
• Serve with bread or over a bed of rice.
• Enjoy every bite!

POLLO CON PAPAS

Steps:

• Add olive oil to cooking pan and add green peppers, onions, and garlic. Mix and cook on medium for 4-5 minutes. Then add chicken and cook on both sides until slightly brown, then add tomato sauce, Goya adobo, white wine and potatoes. Cook on medium,covered until potatoes are done. Taste sauce, then add additional salt and pepper to taste. Mix and on low for another 2-3 minutes.

NOPALITOS CON PAPAS

Steps:

• Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.