Pollovascongadobasquechicken Recipes

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO

Steps:

• Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
• Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
• Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
• Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

BASQUE CHICKEN

Steps:

• Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
• Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
• Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

BASQUE CHICKEN

Steps:

• Rinse and pat dry the chicken parts.
• Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
• Remove browned chicken to a plate.
• Remove all but 3 tbsp of fat in pan.
• Return chicken to pan.
• Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
• Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
• Meanwhile, prepare the sauce.
• Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
• Bring to a boil, then reduce the heat to med.
• Simmer, stirring often, until the sauce has thickened, about 20 min.
• Serve chicken on top of cooked white rice; spoon sauce on top.

POLLO VASCONGADO (BASQUE CHICKEN )

Steps:

• Sprinkle chicken pieces with salt and pepper.
• In a large skillet, fry chicken in olive oil until golden on all sides.
• Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
• Saute onion and garlic in the same oil that the chicken was cooked inches.
• When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
• Add the ham or bacon, paprika and wine; bring to a boil.
• Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
• Cover the pot, reduce the heat and simmer 30 minutes.
• Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
• Garnish with parsley sprigs.
• Helma suggests serving this with rice and a green salad.

BASQUE CHICKEN AND SHRIMP IN WINE

Steps:

• If finishing in the oven: preheat oven to 350°.
• Combine seasoning mix ingredients and set aside.
• Remove all visible fat from chicken.
• Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
• Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
• Heat oil in a heavy skillet over high heat.
• Add chicken pieces and brown on all sides, about 8-10 minutes.
• Remove chicken to a bowl or plate.
• Add ham to skillet and saute, stirring once or twice, about 2 minutes.
• Add onions and 1 tablespoon of seasoning mix.
• Cook until a crust begins to form on bottom of pan, about 3 minutes.
• Stir in flour and cook until crust begins to harden, about 3 minutes.
• Add 1 cup of wine.
• Stir and scrape bottom of pan to dissolve crust.
• Cook, scraping well, 1-2 minutes.
• Stir in stock, scrape pan, and bring to a boil.
• Stir in remaining seasoning mix and bring to a rolling boil.
• Whisk in remaining wine.
• Cook 2 minutes.
• Remove from heat.
• To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
• Place shrimp on top.
• Pour sauce over them.
• Cover and bake until chicken is done, about 30 minutes.
• To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
• Add shrimp to skillet and stir.
• Spoon some sauce over chicken and shrimp.
• Cover and simmer over medium-low heat until chicken is done, about 30 minutes.

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.

POLLO GUISADO (DOMINICAN STEWED CHICKEN)

Steps:

• Place chicken pieces in a bowl and season generously with ranchero sazon criollo. Add onion, Cubanelle peppers, sazon liquido, and garlic paste. Toss to coat chicken evenly.
• Put oil in the bottom of a heavy pot. Add brown sugar and do not stir. Turn heat to medium-high and cook until sugar is very, very dark brown but not burned, 5 to 10 minutes. Carefully add chicken pieces to the pot 1 at a time, reserving vegetables and any liquid left in the bowl. Stir chicken, coating each piece with sugar-oil mixture. Cover and cook for 8 to 10 minutes.
• Add tomato paste, celery, and bouillon powder to the pot and stir to combine. Cover and reduce heat to medium-low. Let stew until chicken is cooked and tender, 15 to 30 minutes.