br>The Adobo seasoning this recipe mentions is not the one
lace the chicken in the pan, skin side down, and brown
br>In a wok-type pan, saute onion and red pepper
To prepare the Enchilada sauce:
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:
Mix ingredients and add to Enchilada sauce.
To prepare main dish:
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.
il smooth.
Garnish Arroz con Pollo with Salsa Verde and Green
rom heat. Divide the arroz con pollo among serving bowls and serve
Mix together the Adobo seasoning in a small bowl.
Cut the onion, peppers, and garlic into a small dice and set aside.
Trim the chicken of any excess fat and season with Adobo seasoning.
Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.
Place the chicken skin side down in the oil and saute until golden brown.
Remove chicken to plate.
Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and ...
In an 8-quart Dutch oven in hot oil, brown salt pork, cured ham and olive oil.
Lower to medium heat.
Add and saute garlic, salt, onion, green pepper, tomato sauce, olives, Sazon-Goya con pimento and cilantro and chicken bouillon for 2 minutes.
Then add chicken, browning slightly.
Add 3 1/2 cups of water.
Bring to a boil. Continue boiling for 10 minutes.
Add rice (water should cover rice slightly).
Reduce heat to low.
Cover and simmer for 30 minutes. Stir (bottom to top).
Cook for another 10 minutes.
Serves 6.
olled tortillas, then the Chili Con Queso.
Sprinkle lightly with
mount significantly from the original recipe adding about 2 tablespoons total
n a very hot, dry pan until soft.
Fill and
n hot frying pan.
In another frying pan with cover, brown
ntil lightly browned. Remove from pan and set aside.
Saute
Marinate chicken in adobo marinade, Recipe #315561, for 8-24 hours
nd bay leaf to the pan. Cook 5 to 6 minutes
br>In a large frying pan, saute the bacon briefly.
eanwhile, in a medium saute pan over medium heat, melt 2
eer and scrape bottom of pan to remove the brown bits
oil. Return chicken to the pan. Stir in the olives and
Heat a large Dutch oven over medium-high heat. Add oil. Season chicken then cook until golden brown on all sides. Set aside. Add onions, garlic, spices, pepper and bacon. Season. Cook, stirring, until onions are translucent. Add rice and stir to coat. Add chicken stock and sun-dried tomatoes. Bring to a boil then return chicken to pan. Simmer, covered, for 20 mins. Add olives, cover, and cook for another 5 mins.