Pollo Al Vapor Braised Chicken Food
CHICKEN WITH WHITE WINE (POLLO AL VINO BIANCO)
Posted in response to a recipe request; recipe located in online search. Sounds like a keeper to me and I'll try it soon.
Provided by Impera_Magna
Categories Chicken
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Dust chicken well with flour seasoned with salt and pepper. Heat the butter and oil in a large pan.
- Add chicken and fry until brown and crisp all over; remove to a plate.
- Add onion, garlic, carrots, celery, and ham to pan; sauté over low heat until soft but not brown.
- Add lemon juice, mushrooms, wine, chicken broth, salt, pepper, and rosemary; bring to a high simmer.
- Add browned chicken, lower heat and cover; simmer gently for 45 minutes or until chicken is fork tender.
Nutrition Facts : Calories 513.3, Fat 35.7, SaturatedFat 11.9, Cholesterol 138.1, Sodium 567, Carbohydrate 8.4, Fiber 1.2, Sugar 2.6, Protein 32
CUBAN ROASTED CHICKEN (POLLO ASADO CUBANO)
Make and share this Cuban Roasted Chicken (Pollo Asado Cubano) recipe from Food.com.
Provided by diner524
Categories Whole Chicken
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse chicken, pat dry. Place chicken breast up in foil-lined shallow roasting pan. In mortar, place garlic, salt, oregano and black pepper, mash them well together. Mix garlic mixture with butter and lemon juice. With your fingers, carefully separate skin from breast, massage 1/2 of mixture gently between breast and skin, then spread the remaining mixture evenly over the whole chicken. Tuck wings under and tie legs together. The chicken will taste better if marinated overnight.
- Place pan in center of rack and cook for 55 minutes at 350° F, basting occasionally. Cook uncovered at 400° F for 5-7 minutes.
More about "pollo al vapor braised chicken food"
POLLO AL CARBON RECIPE | BON APPéTIT
PUERTO RICAN CHICKEN (POLLO AL HORNO) | LATINA MOM MEALS
From latinamommeals.com
POLLO EN PEPITORIA (CHICKEN BRAISED IN SAFFRON, ALMOND, …
From mission-food.com
5/5 (5)Total Time 1 hr 40 minsCategory Main CourseCalories 871 per serving
- In a cazuela, heavy casserole, large saute pan, or deep skillet, heat 3 tablespoons of the olive oil over medium heat. Season the chicken with salt and pepper, lightly dredge in flour, and cook until golden, turning as needed, about 8 minutes. Transfer the chicken to a platter. Add 2 tablespoons olive oil, the onion, and the bay leaves. Reduce the heat to medium-low and cook until the onion is soft and nearly translucent but now browned, 8 to 10 minutes.
- Meanwhile, in a small skillet, heat the remaining 1 tablespoon of the olive oil over medium heat and add the garlic, cooking until it is golden and fragrant, about 1 minute; remove and reserve. Add the bread and fry until golden, turning as needed, about 2 minutes. Add the garlic, bread, almonds, saffron, and 1 tablespoons water to a small food processor and grind using quick pulses, checking after each pulse for desired consistency, and scraping down the sides of the bowl as needed. Add the reserved egg yolks and 1 tablespoon more water and mash into a moist paste.
- When the onion is ready, return the chicken to the pan along with the picada, turn to coat the chicken, and then pour in the wine. Let the alcohol burn off for 2 minutes, pour in the stock, and bring to a simmer. Cook uncovered over low heat for about 50 minutes, or until the chicken is very tender but not falling off the bone and the sauce thickened. Season to taste with salt and pepper, if needed.
POLLO IN POTACCHIO (ITALIAN BRAISED CHICKEN) - SKINNYTASTE
From skinnytaste.com
4.8/5 (36)Total Time 1 hr 40 minsCategory DinnerCalories 221 per serving
- Lightly season the chicken with salt and fresh pepper. Place a Dutch Oven or large heavy pot on medium-high heat. Add 1 tbsp oil, when hot add the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside.
- Start with the same directions step 1 and 2 on the stove, reducing the chicken broth to 1 cup. Transfer to the slow cooker with the remaining ingredients and cook on low for 8 hours.
- Lightly season the chicken with salt and fresh pepper. Press saute on the Instant Pot and add 1/2 tbsp oil, brown half of the chicken and sear until browned on all sides, about 6-7 minutes on each side. Transfer chicken to a dish and set aside, repeat with the remaining 1/2 tbsp oil and chicken. Set aside.
POLLO GUISADO [RECIPE + VIDEO] DOMINICAN CHICKEN
From dominicancooking.com
4.8/5 (60)Calories 242 per servingCategory Dinner, Lunch
POLLO EN CHICHA RECIPE | BON APPéTIT
From bonappetit.com
POLLO GUISADO RECIPE - BRAISED (FRICASSEE) CHICKEN STEW - THE …
From thespruceeats.com
POLLO EN PEPITORIA: THE CREAMY BRAISED CHICKEN BURSTING WITH FLAVOR
From tastingtable.com
POLLO A LA BRASA (PERUVIAN ROAST CHICKEN) - THE DARING GOURMET
From daringgourmet.com
BRAISED CHICKEN ALL'ARRABBIATA RECIPE - ROBERT HOLT - FOOD …
From foodandwine.com
MEXICAN BRAISED CHICKEN WITH VANILLA: POLLO AL VAINILLA
From mexconnect.com
POLLO GUISADO DOMINICANO (DOMINICAN STEWED CHICKEN …
From mydominicankitchen.com
POLLO AL AJILLO (CLASSIC SPANISH GARLIC CHICKEN) - THE …
From thespruceeats.com
MEXICAN CHICKEN ADOBO RECIPE (POLLO EN ADOBO) | THE NOVICE CHEF
From thenovicechefblog.com
EASY ONE-POT CHICKEN TINGA (SPICY MEXICAN SHREDDED CHICKEN) …
From seriouseats.com
DOMINICAN POLLO GUISADO (BRAISED CHICKEN) - CARNIVAL CRUISE LINE
From carnival.com
MEXICAN CHICKEN ADOBO (ADOBO DE POLLO) - LEMON BLOSSOMS
From lemonblossoms.com
DOMINICAN POLLO GUISADO (CHICKEN STEW) - GYPSYPLATE
From gypsyplate.com
PUERTO RICAN RECIPES | JUST A PINCH RECIPES
From justapinch.com
POLLO GUISADO A LA JARDINERA (BRAISED CHICKEN WITH VEGETABLES)
From mycolombianrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love