Cottelet Di Pollo Recipes

ARROZ CON POLLO

Steps:

• Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 1 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 1 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 1 1/2 cups water, cover the pot and cook until the mixture develops into a sauce, about 15 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 10 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.

PORTOBELLO RIPIENE CON POLLO

Steps:

• For the Base Sauce:
• In a saute pan, add all ingredients (except the cream) and reduce over medium heat to a syrup consistency. Then add cream and set aside.
• For the Top Sauce:
• In a food processor or a blender, puree all ingredients until smooth. Set aside.
• In a saute pan over medium heat, add olive oil, garlic and chopped mushrooms. Saute until they began to soften. Add sauteed mushrooms, seasoned bread crumbs and a pinch of salt and pepper to food processor. Blend until incorporated, but still granular. Set aside.
• For assembly:
• Preheat grill to 350 degrees F.
• On a pie tin or small sheet pan, place 1 grilled mushroom cap stem side up. Spoon mushroom pesto on top of mushroom cap. Top pesto with a layer of sauteed spinach. Next add grilled chicken strips in a fan like pattern. Then top with fresh mozzarella and the remaining mushroom cap. Add water to pan for moisture and bake in preheated oven for 20 minutes.
• For plating:
• Cover the bottom of the serving plate with the Base Sauce. Using a metal spatula, carefully place the baked mushroom onto the plate. Using a squirt bottle or spoon, stripe the Top Sauce over the length of the chicken strips.
• Garnish with spinach chiffonade, if using, and bell pepper brunoise, if using.

CRISPY ITALIAN CHICKEN CUTLETS (COTOLETTE DI POLLO)

Steps:

• Wash and pat the chicken breast dry.
• Cut the breast into lengthwise pieces roughly 1/8 to 1/4 inches in thickness.
• Place 2 filets onto a piece of plastic wrap, and cover the filet with another piece of plastic wrap. Using a meat cleaver pound out the filet on both side until thinner. Place on a parchment-lined baking sheet. Continue this until all the filet have been pounded.
• Season both sides of the chicken with the seasonings.
• In a medium shallow bowl crack the two eggs in. Season with the seasonings and with a fork beat until well incorporated.
• In another medium shallow bowl pour in Italian style bread crumbs, and panko. With a clean dry fork toss and stir until well mixed.
• Take a couple of the seasoned cutlets and place into the egg was. Turn over so the cutlets are well coated with the egg wash.
• Pick up with a fork and let excess egg drip off back into the bowl. Place cutlets into the breadcrumb/panko mixture and using the fork you used to mix the bread crumbs cover the cutlet and press the coating into it by putting pressure on the cutlet with the fork.
• Pick it up and shake off any excess bread crumbs and place on a clean parchment-lined baking sheet. Continue this until all the cutlets are coated.
• In a medium frying pan drizzle in oil enough so that the oil will just come to the sides of the cutlet. Turn heat to a med to high heat and when oil is hot, place a few of the cutlets in dropping them in away from you.
• Fry for a couple of minutes or until golden, then turn over and do the same for this side about 2 minutes. Take out of pan and place on a paper towel lined baking sheet. Continue until all the cutlets are done.
• Pre-heat oven to 380 degrees F.
• Place the cutlets on a raised mesh basket baking pan.
• Place on middle rack of oven and bake for 10 minutes or until chicken reads 165 degrees F with a digital thermometer inserted into the middle of the cutlet.
• Take cutlets out of oven and serve on a platter.
• Squeeze some fresh lemon juice onto the cutlets and place a few lemon wedges on the platter.
• Ready to serve.

ARROZ CON POLLO

Steps:

• Preheat the oven to 400 degrees F.
• Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
• Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
• Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
• Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.

ARROZ CON POLLO

Steps:

• Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving.
• In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process.
• To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center.
• Serve with tostones (recipe follows).
• Peel plantains and cut at an angle. Place in cold water with salt. In a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil). Fry until crisp and then season with salt. Serve with rice and chicken - or just about anything!