Puerto Rican Style Roast Chicken With Potatoes Recipes

PUERTO RICAN CHICKEN

Steps:

• Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
• Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
• There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
• Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
• Serve with hot white rice, beans and slices of avocado. Yummy.

PUERTO RICAN STYLE ROAST CHICKEN WITH POTATOES

Steps:

• Step 1 Marinade the chicken for at least an 1 hour, but 4-6hrs is best.
• Pat dry chicken pieces and place chicken pieces in large bowl. Season with salt, pepper, and cayenne pepper. Add fresh lime juice ,lime zest, and olive oil, and garlic and soy sauce. And with your fingers rub a half cup of sofrito onto to each chicken piece. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
• Step 2 take chicken out of the fridge
• Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
• Step 3
• Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken pieces. Drizzle with ⅔ cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
• Step 4
• Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. Check the thighs and legs first and take them out if they are done. The breasts take the longest to reach a good temperature. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
• Either take the potatoes out of the pan add to the serving platter or
• Step 5 optional
• Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 1-3 minutes. Transfer potatoes to serving platter with chicken.
• Step 6
• Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped cilantro

MAMA'S PUERTO RICAN CHICKEN

Steps:

• Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

PUERTO-RICAN CHICKEN

Steps:

• Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
• Sprinkle Adobo all over both sides very heavily.
• Take Season-All and sprinkle medium amount on both sides.
• Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
• Cover with plastic wrap and leave over night in refrigerator.
• COOKING METHOD.
• Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
• Uncover and brown top as desired.