Alitas De Pollo Con Piña Recipes

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

ALITAS DE POLLO CON PIñA

Steps:

• Calienta el horno a 400°F.
• Coloca las alitas en un molde para hornear de 13X9 pulgadas rociada con aceite en aerosol. Hornéalas por 30 min. Mientras tanto, escurre el líquido de la piña, pero reserva 1/4 taza del mismo. Mezcla bien la salsa para asar y el líquido que reservaste con la piña.
• Agrega esta mezcla a las alitas; revuélvelas hasta cubrirlasde forma pareja.
• Hornéalas por 30 min. o hasta que estén cocidas.