tir in sofrito and saute for 4-5 minutes. Add rice
br>The Adobo seasoning this recipe mentions is not the one
aste and refrigerate for at least 20 minutes for the flavor to
nd garlic and cook, stirring, for 3-4 minutes or until
he cooked rice, stir-frying for several minutes.
Add the
ngredients'til smooth.
Garnish Arroz con Pollo with Salsa Verde and Green
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.
lame and let it sit for 10 minutes before serving. Garnish
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.
In a large skillet over medium heat, heat oil and coked chicken until it starts to brown.
Add 1 1/2 cups water to chicken and add peas. Bring to a boil.
Add Rice packet.
Reduce heat and simmer for about 25 minutes.
Stir and serve.
In a 5 qt pot, heat olive oil and sofrito.
Add chicken, cook until light golden.
Add water, sazon, adobo, chicken bouillon, tomato paste and cilantro.
Cover and cook until chicken is done.
When chicken is done, remove from pot and set aside.
Add rice to same water you cooked chicken inches
Cook rice as normal.
When done, add chicken and cover. Leave for about 10 minutes.
garnish with cilantro leaves. You can also add roasted bell peppers for garnish.
Boil
chicken until cooked.
Remove chicken from bones. Fill a 2 quart pot 1/2 full with water; bring to a boil.\tAdd chicken and other ingredients. Put on medium heat.\tStir about 2 times before
rice dries, then set on low heat for about 20 minutes (covered).
n high.
After cooking for the time above, gently stir
onion, and garlic. let cook for 2 minutes or so.
ith a cover.
Refrigerate for at least one hour, turning
venly with marinade; set aside for 15 minutes.
Heat 1
Place chicken pieces in shallow dish. Prepare marinade by mixing vinegar, garlic, onion, capsicum, salt, pepper and oregano. Pour over chicken and leave for four hours turning several times.
In large frypan, heat oil. Remove chicken from marinade and add to pan, browning all over.
Add bacon and saute till cooked.
Add marinade and tomatoes, Simmer 15 minutes.
Add rice, water, wine and turmeric or saffron. Stir gently to mix together.
Continue cooking till liquid absorbed (about 20 mins).
Add parsley or coriander.
pupusas de queso con loroco, which are pupusas
hicken in adobo marinade, Recipe #315561, for 8-24 hours in the
eat up in separate pot for 30 minutes
once chicken