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.
MAMA'S PUERTO RICAN CHICKEN
My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. -Edwin Robles, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.
Nutrition Facts : Calories 421 calories, Fat 20g fat (6g saturated fat), Cholesterol 152mg cholesterol, Sodium 507mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
PUERTO RICAN-STYLE CHICKEN LASAGNA
This is a twist on a classic dish, with some typical Puerto Rican flavors and a fabulously delicious homemade tomato-based sauce. The time it takes to prepare is well worth the effort!
Provided by LR
Categories World Cuisine Recipes Latin American Caribbean
Time 2h35m
Yield 10
Number Of Ingredients 21
Steps:
- Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
- Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
- Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
- Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
- Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 34.2 g, Cholesterol 124.5 mg, Fat 33.1 g, Fiber 2.8 g, Protein 38.7 g, SaturatedFat 10.6 g, Sodium 732.4 mg, Sugar 5.7 g
PUERTO-RICAN CHICKEN
All over Puerto-Rico there are Bar-b-que stands but they do chicken like we do pork or beef. The aroma and taste are like nothing you have ever had. If you prefer Bar-B-Que sauce with your chicken try a sauce with Honey and add a little extra honey and brush on chicken.
Provided by Michael J. Hennessey
Categories Chicken
Time 1h50m
Yield 1 whole chicken, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
- Sprinkle Adobo all over both sides very heavily.
- Take Season-All and sprinkle medium amount on both sides.
- Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
- Cover with plastic wrap and leave over night in refrigerator.
- COOKING METHOD.
- Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
- Uncover and brown top as desired.
PUERTO RICAN CHICKEN
My Grandma comes from Puerto Rico and she got this recipe from her mom, who made it because they were poor and it streched out the food to feed her 8 kids and all of the neighbors too!
Provided by Country Cookin Mama
Categories Caribbean
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season Chicken with garlic salt, salt & pepper. Put a small amount of oil in a large pot, brown chicken on medium high heat, but don't cook all the way through.
- Add the garlic and onion and cook for a few minutes. Add the potatoes, carrots, tomato sauce, cilantro, and sazon or cumin.
- There should be enough liquid to cover most of the food, if it looks like it needs a little more liquid add either another can of tomato sauce or some water.
- Reduce heat to low and cook until the chicken and veggies are done, I usually cook it for at least an hour, the longer the better though, because as the potatoes break down they thicken the sauce.
- Serve with hot white rice, beans and slices of avocado. Yummy.
PUERTO RICAN CHICKEN IN GREEN SAUCE
Slow cooker recipe from Food and Wine. Haven't tried it yet, but it has all the flavors I love. You could use all drumsticks or all thighs. The author does not recommend breasts due to the dryness factor. Sounds like it would be good topped with fresh cilantro (never too much cilantro for me) and sliced scallions.
Provided by kitchenslave03
Categories Chicken
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken with salt, pepper and the cumin. Let stand for 10 minutes.
- Meanwhile, in a food processor, puree the cilantro, garlic, jalapenos, onion, bell peppers, and wine with 2 T of the olive oil. Transfer to slow cooker and stir in the stock. Add the chicken and potatoes. Cover and cook on high for 4 hours, shifting the potatoes and chicken and few times, or until potatoes are tender and chicken is cooked through. Season with salt and pepper.
- Serve with rice and lime wedges, drizzled with a bit of oil.
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- Add chicken to a large bowl. Add in 1 tablespoon olive oil and your adobo seasoning: cumin, paprika, chili powder, cayenne pepper, onion powder, garlic powder, coriander, salt and pepper. Use clean hands to toss the chicken in the mixture. Cover and allow chicken to marinate for 30 minutes, or you can skip this completely and begin the cooking process!
- Next add remaining 1 tablespoon olive oil to a large deep 10 inch skillet and place over medium high heat. (If you do not have a skillet a large pot will also work very well!) Once oil is hot, add in chicken and season with a little more salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
- In the same skillet (it should be greased enough already for sauteing) you will make your sofrito by adding in garlic, jalapeno, diced green pepper, diced onion and cilantro.
- Saute for 2-3 minutes, then add in your spices (also known as homemade sazon spices): cumin, turmeric, coriander, garlic powder, oregano, salt and pepper and cook for 30 seconds. Then add in tomato sauce and water and stir well to combine.
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