POLLO EN PINA (CHICKEN IN PINEAPPLE)
Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- ---To Prepare the Pollo---.
- Marinate chicken in lime and garlic for two hours.
- Grill chicken pieces in a heavy skillet or on a barbecue.
- Add remaining ingredients to skillet containing chicken.
- If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
- Cover and simmer over low heat until tender, about 45 minutes.
- ---To Prepare the Rice---.
- Wash the rice and allow to dry.
- Heat shortening, then add rice and fry until well browned, stirring constantly.
- Add tomato and onion.
- Cook slightly.
- Add water, salt and other vegetables.
- Cover and bring quickly to a boil.
- Lower heat and cook for 45 minutes or until well done.
- ---And Now the Hard Part---.
- Serve chicken with rice, garnish with peppers, and enjoy!
Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8
POLLO EN VINO ROJO - CHICKEN IN RED WINE
This is a very tasty chicken dish that you are sure to enjoy. My husband lived in San Miguel de Allende as a child. We both absolutely love Mexican cuisine. This is our version of a recipe we found in a Better Homes and Garden Mexican Cookbook.
Provided by Cookin Kit
Categories Chicken
Time 8h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place chicken pieces in plastic bag in deep bowl.
- Combine vinegar, oil, onion, garic, bay leaf, oregano, salt& pepper.
- Pour over chicken; close bag& marinate 6-8 hours in refrigerator.
- In 12 inch skillet cook bacon til crisp; drain, reserving drippings.
- Crumble bacon and set aside.
- Drain chicken reserving marinade.
- Brown chicken pieces in reserved bacon drippings, about 15 minutes.
- Drain off fat.
- Remove garlic and bay leaf from marinade.
- Pour marinade over chicken in skillet.
- Add drained tomatoes, carrot and wine.
- Cover and cook over low heat 35- 40 minutes or until chicken is tender.
- Remove chicken.
- Stir bacon into sauce; season with salt and pepper.
- Spoon over chicken.
CHICKEN SAMFAINA (POLLO EN SAMFAINA)
Make and share this Chicken Samfaina (Pollo En Samfaina) recipe from Food.com.
Provided by Alan in SW Florida
Categories Stew
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat.
- Remove the chicken and set aside.
- Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat.
- Return chicken to Dutch oven.
- Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.
Nutrition Facts : Calories 343.1, Fat 6.7, SaturatedFat 1.3, Cholesterol 80.1, Sodium 392.5, Carbohydrate 17.8, Fiber 4.6, Sugar 8, Protein 26.6
CHICKEN THIGHS WITH COGNAC & RED WINE
This is a recipe I came up with, which I just love. It's easy to do, and goes well with rice and oven-baked vegetables. The recipe is very forgiving, and you can substitute any chicken parts, I prefer thighs. You can also adjust the garlic and herbs to suit your own tastes. I love the cognac/red wine flavors that come through.
Provided by Chef Bryn
Categories Chicken
Time 2h15m
Yield 3-5 serving(s)
Number Of Ingredients 14
Steps:
- 1 - Heat oil in large frying pan on med-high heat.
- 2 - Wash chicken and pat dry, then dredge in flour mixture and place chicken skin-side down, and cook approx 10 minutes before turning over to cook the other side for approx 10 minutes. You want the chickent to be golden-brown.
- 3 - Remove from heat and add the cognac, making sure pan is away from open flames. Return pan to burner, ignite cognac either with a long match or ignite gas burner. Keep the pan's lid handy, in case you need to smother the flames. Let the alcohol burn off.
- 4 - Add red wine, and simmer for 5 to 10 minutes, turning chicken once.
- 5 - Place chicken in medium-sized dutch oven, or casserole dish, cover, and set aside.
- 6 - Cook onions until transparent in same frying pan, then layer the onions over top of the chicken in the dutch oven, then set aside with lid on again.
- 7 - Add the remainder of ingredients to the pan, and bring to a simmer and ensure ingredients are well mixed. Spoon over top of onions in dutch oven, making sure the tomatoes are well distributed, and that the chicken is covered.
- 8 - Bake at 350 F for at least one hour. An extra half hour is going to give more tender chicken. .
- 9 - Serve chicken with rice or noodles, with chicken on the side. When removing chicken from the pot, be very careful that the chicken pieces don't fall apart. Spoon the sauce over top of the rice or noodles.
POZOLE ROJO CON POLLO (MEXICAN RED POZOLE WITH CHICKEN)
This Mexican stew is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It's traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili. The chile sauce can be made up to 2 days ahead. Let cool to room temperature, cover, and refrigerate. Reheat gently before proceeding. You can also make the stew start to finish the day before and reheat it just before serving.
Provided by Member 610488
Categories Stew
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato.
- Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin.
- Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.
- Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute.
- Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.
- While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.
- Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.
- In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes.
- Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt.
- Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.
- If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes.
- If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.
- Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string.
- Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.
- To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.
Nutrition Facts : Calories 694.2, Fat 34, SaturatedFat 7.7, Cholesterol 138.1, Sodium 793.4, Carbohydrate 58, Fiber 11.3, Sugar 10.9, Protein 40.3
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