---To Prepare the Pollo---.
Marinate chicken in lime
Cut the bacon and ham into pieces and fry in a large cooking pot. Add the oregano, garlic, green bell pepper, red bell peppers, cilantro, onion and fry these on low for 10 minutes, stirring occasionally.
Wash the chicken, dry it and fry in same pot on medium until golden brown. Add the olives, bay leaves, salt, capers, vinegar, raisins, tomato sauce, achiote oil, and potatoes. Stir, then add the peas and water and heat on high until boiling. Reduce the heat to medium-low, cover and simmer for 45 minutes. Add the butter and continue cooking ...
Rinse chicken pieces under cold running water and pat dry with paper towels.
Put garlic, peppercorns, oregano, salt and onion powder in a mortar.
Pound until crushed.
Rub seasoning thoroughly into chicken pieces.
Place chicken in a bowl.
Mix olive oil and vinegar and pour over chicken.
Cover and let stand 15 minutes.
Heat vegetable oil in a large pot, casserole or Dutch oven.
Add chicken pieces and cook over medium heat, turning occasionally, until lightly brown.
Add sofrito, tomato sauce, achiote and sage.
Saute ...
Put breasts in baking dish and season with salt and pepper.
Put a slice of cheese on top of each breast.
Blend together remaining ingredients and pour over breasts and cheese.
Cover and bake 45 minutes in a medium 350 degree oven until chicken is done.
To serve, remove chicken, stir residual sauce in baking dish until smooth, and spoon over breasts.
Ideal for buffets or large groups.
Can substitute low-cholesterol sour cream and cheese.
If canned chipotle is unavailable, dried chipotle will do.
Altering amount of ...
mount significantly from the original recipe adding about 2 tablespoons total
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
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.
For the salmon en papillote:
Preheat the oven
egularly.
Serve the beef en croute with the sauce poured
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
Add wine and combine well.
Coat chicken with marinade, and refrigerate several hours.
Heat oil over medium heat in a skillet.
Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
This can also be made on the grill-the flavor will be even better!
br>The Adobo seasoning this recipe mentions is not the one
Preheat oven to 375 F. In a medium saucepan, heat the olive oil over medium heat.
Add onions and garlic, saut for 3-5 minutes until tender.
Pour the onion/garlic mix into a large casserole dish. and place chicken on top of the mix.
Mix the beer, chicken broth, tomato, jalapeno, allspice, cinnamon stick and salt in a bowl, stir until blended.
Pour mixture over chicken and bake for 30 minutes in a covered dish.
Add potatoes and bake 30 more minutes.
Uncover and bake for 15 minutes or until it starts to brown on top.
Remove ...
Heat a skillet up on high heat until a drop of water sizzles on contact.
Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
Add tomato-chile ...
Put salt and pepper over skinned legs and fry in a pan with oil.
In a separate pan saute onion and chiles poblanos for around 10 minutes in low fire.
Pour the cream and when chicken is golden, put in also.
Let chicken stay in mixture for 4 to 6 minutes on low fire.
Serve.
Rub butter over the chicken pieces.
Put in a frying pan with onion, salting to taste.
Cut the tomatoes in half and place on top of the chicken.
Add other ingredients.
Cover and let cook gently.
The juice of the tomatoes will make a tasty sauce.
Serve over rice.