Pollo De Hacienda Chicken Country Style Recipes

POLLO MECHADO (SHREDDED CHICKEN)

Steps:

• Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
• Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
• Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

POLLO SALTADO (PERUVIAN-STYLE CHICKEN STIR-FRY)

Steps:

• Place chicken strips in a resealable plastic bag with soy sauce, vinegar, paprika, cumin, black pepper, and garlic. Seal bag and shake up to cover chicken completely. Let marinate in the refrigerator for at least 15 minutes and as long as 24 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Arrange frozen fries in a single layer on a baking sheet.
• Bake in the preheated oven until light golden, 20 to 25 minutes.
• Meanwhile, heat oil in a large wok on high heat. Add the marinated chicken. Cook, flipping pieces occasionally, until mostly white on the surface, 4 to 5 minutes.
• Add onion, bell pepper, and aji pepper to the wok with the chicken. Continue stir-frying until onions are slightly translucent but still hold their shape, 3 to 5 minutes.
• Arrange baked fries on plates and place the chicken stir-fry on top.

CHICKEN HACIENDA

Steps:

• Roll chicken in seasoned flour.
• Brown in skillet with butter.
• Preheat oven to 350.
• Remove chicken and saute onions, garlic and green pepper.
• Add pimento and uncooked rice.
• Stir over heat 2 minutes.
• Add chicken broth, chili powder, comino seed, salt and pepper.
• Put rice mixture into greased casserole dish and arrange chicken breasts over top.
• Bake uncovered for 1 1/2 hours.

DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO

Steps:

• In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
• In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce.
• In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.

CHICKEN, COUNTRY STYLE (POLLO DE HACIENDA)

Steps:

• Dredge each piece of chicken thoroughly with seasoned flour. Fry in hot oil until golden brown. Remove browned chicken to a large baking dish (8x12). Add bacon, carrots, chiles, parsley, bay leaf, thyme, and any remaining seasoned flour. Place lemon slices on top of chicken and pour tomato juice over all. Cover and bake in preheated 350 degree oven til chicken is tender, about an hour. Will freeze ok.
• I have changed the tomato juice to V-8 and add lots more bacon, and about 5 carrots. The lemon slices are very good to eat along with the chicken, so I add 2 lemons.
• We serve this with steamed rice, yummilicious!