Pollo Frito Food
POLLO FRITO
Another great recipe from Giada De Laurentiis. There is an additional (inactive) prep time of 2 hours to let the chicken soak in the lemon mixture.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
- Add the chicken pieces and turn to coat.
- Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- Meanwhile, drain the marinade from the chicken.
- Pat the chicken dry with paper towels.
- Sprinkle with pepper.
- Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
- Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Nutrition Facts : Calories 1366.8, Fat 121.2, SaturatedFat 22.7, Cholesterol 199.2, Sodium 770.2, Carbohydrate 17.1, Fiber 0.7, Sugar 0.3, Protein 51.7
POLLO EN FRICASé
The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you're getting your house in order after work. This recipe is adapted from "Cocina Criolla," which has remained the island's best-known and most popular cookbook for more than 60 years.
Provided by Von Diaz
Categories poultry, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
- In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
- Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
- Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
- Serve over white rice with plenty of sauce, and garnish with cilantro.
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