Pollo Maria Zias On The Hill St Louis Mo Recipes

POLLO MARIA (ZIA'S ON THE HILL, ST. LOUIS, MO)

Steps:

• Marinate chicken in salad dressing for at least one hour at room temperature. Drain chicken; discard marinade.
• Preheat oven to 350 degrees.
• Lightly coat chicken in seasoned bread crumbs. Arrange chicken in a baking dish;bake until cooked through, about 30 minutes.
• In a small saucepan,melt butter over medium heat. Whisk in flour; cook 3 to 4 minutes to make a roux. Set aside.
• In another pan,dissolve chicken base in 2 cups water.
• Stir in cream, pepper, and sage. Bring to a boil and add roux. Stir constantly until mixture returns to a boil and begins to thicken.
• Stir in 1/3 cup provel and remove from heat.
• Coat the bottom of a medium baking dish with sauce; arrange cooked chicken on top of sauce.
• Top chicken with bacon,broccoli,and tomato. Pour remaining sauce over all.
• Sprinkle cheddar cheese and remaining provel cheese to cover.
• Return to oven and broil on high until cheese begins to melt and slightly brown, about 3 minutes. BUON APPETITO!

ASOPAO DE POLLO Y MARISCOS

Steps:

• Mix the chicken, thyme, oregano and garlic. Set aside. In a large non-reactive heavy skillet on medium heat, heat the oil and saute the chicken to brown on all sides. Reserve.
• Add the bacon and saute until browned. Add the onions, peppers, hot pepper and stir for a few minutes to cook through. Add the tomatoes.
• Add the rice and coconut, and stir to coat with vegetables. Add the wine and cook for a few minutes to cook away half the liquid.
• Add the chicken stock and freshly ground pepper to taste. Bring to a boil and cover and cook over low heat for 20 minutes.
• Remove the cover and stir in the shrimp, peas and lime juice. Cover and cook for 8 minutes more. Season to taste with sea salt, and serve.

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.