Chicken Calle Ocho Food

CHICKEN CALLE OCHO

Steps:

• Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
• In a large nonstick skillet, heat oil until hot. Add the chicken and cook 3 minutes, stirring, until just golden. Remove to a plate and set aside.
• Add onion and garlic to the skillet. Cook, stirring, 1 minute.
• Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
• Return chicken to skillet. Cook until tender, 3-4 minutes.
• Serve over rice.

POLLO PICANTE CON HUEVOS

Steps:

• Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
• Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
• Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
• Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
• Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.).
• Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
• Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil).

CHICKEN CALLE OCHO

Steps:

• Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
• In a large nonstick skillet, heat oil until hot. Add the chicken and cook 3 minutes, stirring, until just golden. Remove to a plate and set aside.
• Add onion and garlic to the skillet. Cook, stirring, 1 minute.
• Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
• Return chicken to skillet. Cook until tender, 3-4 minutes.
• Serve over rice.