Pollo Con Papas Rojas Asadas Recipes

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

CARNE ASADA CON PAPAS Y SALSA ROJA

Steps:

• TO PREPARE SALSA: Place the chiles and tomatoes under the broiler and, turning them often, blacken the skins.
• Stem and seed the chiles, coarsely chop them together with the tomatoes, and transfer to a mixing bowl.
• Heat a saute pan or skillet over medium-high heat.
• Add the onions to the pan and dry-roast for 10 minutes, turning often.
• Add the garlic and dry-roast for 10 minutes longer.
• Remove the onion and garlic from the pan, let cool, and then coarsely chop.
• Add to the mixing bowl together with the cumin, cilantro, lime juice, sugar, and salt, and mix together.
• Set aside at room temperature.
• (If not using within 1 hour, refrigerate and bring to room temperature before using.) TO PREPARE MARINADE: Thoroughly combine all the ingredients in a mixing bowl.
• Rub the mixture on both sides of the steaks and let sit at room temperature for 30 minutes.
• TO PREPARE PAPAS: Place the potatoes in a saucepan and cover with water.
• Bring to a boil and cook for 10 minutes.
• Drain and transfer the potatoes to a bowl of ice water until they are completely cool.
• Drain the potatoes again, dry thoroughly, and cut into quarters.
• Place the potatoes in a mixing bowl and toss with the oil, chives, salt, and pepper.
• Place the potatoes on the hot grill and cook for about 10 minutes, or until light brown and crisp.
• Keep warm.
• TO PREPARE STEAKS: Preheat the broiler.
• Grill the steaks for about 5 minutes per side for medium-rare or about 6 minutes per side for medium; the marinade will give the exterior of the steaks a little crispness.
• TO SERVE: Place the steaks in the center of each warm serving plate and spoon the salsa next to the steaks.
• Place the potatoes next to the steaks and salsa.

POLLO CON PAPAS

Steps:

• Gather all the ingredients needed.
• Heat olive oil in a large skillet. Season the chicken with salt and pepper and place skin side down in the pan. Cook for 5 minutes per side until browned.
• While the chicken is frying, place the chilis in a bowl of water and microwave for 3 minutes. Remove and let sit for 5 minutes.
• Add the tomatoes, water and chilis to a blender. Blend until smooth, then strain through a fine strainer. Press through with a spatula until all the pulp has been pressed through.
• Remove the chicken from the pan. Add the onion and garlic and cook for 3 minutes. Add the chicken bouillon, bay leaf, thyme, oregano and coriander and stir.
• Add the carrots and potatoes and cook for 5 minutes, stirring often.
• Add the tomato puree and stir. Cook for 10 minutes.
• Add the chicken into the sauce and simmer over medium heat for 30 minutes.
• Add the olives and continue simmering for another 5 minutes. Remove the bay leaf before serving.
• Serve with bread or over a bed of rice.
• Enjoy every bite!

POLLO CON PAPAS ROJAS ASADAS

Steps:

• Pon el pollo en un molde poco profundo y viértele el aderezo. Ponlo a marinar 30 min. en el refrigerador.
• Calienta el horno a 400ºF. Cocina el tocino en una sartén grande a fuego medio hasta que esté crujiente. Retira el tocino de la sartén y reserva 1 cda. de la grasa de la sartén. Escurre el tocino en papel toalla.
• Agrega las papas y las cebollas a la grasa que reservaste; cocínalas 5 min. revolviéndolas de vez en cuando. Retíralas del fuego. Desmorona el tocino. Agrégalo a la mezcla de papas; mézclalo un poco. Pon la mezcla de papa en un molde para hornear de 13x9 pulgs. Retira el pollo de la marinada; deshazte de la marinada. Coloca el pollo sobre la mezcla de papas.
• Hornéalo de 55 min. a 1 hora o hasta que las papas estén blandas y el pollo esté cocido (temperatura interna de 165ºF). Ponles encima el queso y el perejil.

PAPAS CON RAJAS (POTATOES AND PEPPERS)

Steps:

• Boil potatoes whole in salted water until done.
• Put poblanos on a cookie sheet and broil until black. Turn and blacken on all sides. Remove poblanos and put right into a plastic bag and seal so no steam escapes. Set aside.
• Meanwhile, heat oil in large skillet on medium high heat.
• Add onions and cook until wilted and slightly browned.
• Peel and cube cooked potatoes (about 1/2-inch cubes).
• Turn skillet temp up to high and add potaotes.
• You may need to add more oil. Potatoes tend to suck it all up and you want the potatoes to kind of "fry". You want to get some color on the potatoes, so stir and then let them cook and brown before stirring again. The potatoes will fall apart and kind of mash, but that's OK.
• Add lots of salt and some pepper to taste--do taste to make sure it is salty enough.
• Under running water, peel skins off of poblanos and remove stems and seeds.
• Coarsely chop poblanos.
• When potatoes have some nice color on them, add poblanos, garlic and queso fresco. Cook for another 5 minutes.
• Note: I use this as a filling for vegetarian tacos or for quesadillas, but they would be good as even a side dish or for breakfast instead of hashbrowns.

POLLO CON CREMA Y PAPAS (CHICKEN, POTATOES IN SOUR CREAM SAUCE)

Steps:

• First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
• While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
• Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
• Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
• Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
• Last but not least season with cracked black pepper and salt as needed and serve.