Canary Islands Chicken My Style Food

CANARY ISLAND STYLE POLLO EN ADOBO

Steps:

• Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
• Add wine and combine well.
• Coat chicken with marinade, and refrigerate several hours.
• Heat oil over medium heat in a skillet.
• Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
• This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
• This can also be made on the grill-the flavor will be even better!

CANARY ISLANDS CHICKEN " MY STYLE"

Steps:

• Place chicken in the bag. Add all dry ingredients, add sherry and olive oil. Once bag is closed, shake well to let ingredients mix and run around.
• Make two little pinches on top of bag, place in an oven tray and put it into the oven at 375ºF for 1 1/2 to 2 hours, depending on how big your chicken is or how well done you like it. I prefer chicken well done with a crusty skin.
• When done, let it cool a little and then open bag carefully. Take out chicken and collect all the liquid (there`ll be plenty of it), and please careful--no fainting with the superb smells that will surround you, so different to usual roast chicken in USA. The hint here is the dry sherry wine--the better the label, the best results. Old Spanish wisdom in this wine!
• Note: As I like mixing different cultures and traditions, try this with a good challah or a southern style cornmeal as well as a salad (only greens, onion and tomatoes and, of course a good Spanish olive oil, salt and vinegar).

CANARY ISLAND CILANTRO SOUP

Steps:

• In a med-large soup pot, heat about 2 Tblsp of olive oil.
• Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
• Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
• Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
• Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
• About half way through cooking time, add the rice.
• Adjust salt, remove green pepper and bunch of cilantro, discard.
• Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
• Serve with"queso fresco" and baguettes.