POLLO AL CHILINDRóN FROM JOSE ANDRES
Make and share this Pollo Al Chilindrón from Jose Andres recipe from Food.com.
Provided by DriaDB
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
- Add the ¼ cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.
- Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.
Nutrition Facts : Calories 927, Fat 55.1, SaturatedFat 13.6, Cholesterol 276.7, Sodium 918.9, Carbohydrate 32.3, Fiber 5.7, Sugar 15.2, Protein 64.7
CHILINDRON SAUCE
Chilindron is a sofrito which is a basic tomato sauce used in Spanish, Latin American and Caribbean Island cooking, particularly Puerto Rico and Cuba. It can be made in quantity and stored in the refrigerator for a few weeks or sauteed at the last minute. This is a great sauce for meat such as chicken or rabbit. It's also great over pasta and rice. Posted for Zaar World Tour 05
Provided by Amis227
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic in the olive oil for 10 minutes.
- Add the onion and peppers; saute until tender.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat and simmer for 15 minutes.
Nutrition Facts : Calories 180.4, Fat 14, SaturatedFat 2, Sodium 1097.5, Carbohydrate 14.1, Fiber 3.3, Sugar 7.6, Protein 2.3
CILANTRO-CHILI PEPPER SAUCE
I am overrun with wild cilantro in my back yard. Literally, it feeds my compost bin more than my family even though we use it in everything. This sauce (perhaps more of a pesto) is fabulous on anything but the obvious choices are chicken and tuna. Enjoy.
Provided by Jeff
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
- Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
- Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.
Nutrition Facts : Calories 48.9 calories, Carbohydrate 7.7 g, Fat 1.8 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 672.8 mg, Sugar 5 g
CHICKEN CHILINDRóN
Expecting a big dinnertime crowd? Put this Chicken Chilindrón on the menu and you'll have an easy, saucy stew for a dozen.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken evenly with salt and black pepper; set aside. Heat oil in large Dutch oven on medium-high heat. Add chicken; cook until evenly browned, turning occasionally.
- Add onions and garlic; cook and stir 2 min. Add tomatoes and ham; mix well. Reduce heat to medium; cook 5 min., stirring occasionally. Add red peppers; stir. Cover.
- Simmer 20 min. or until chicken is cooked through (180°F). Uncover; cook an additional 10 min. or until sauce is slightly thickened.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
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