Crillo De Pollo Recipes

Steps:

• Season chicken thighs with black pepper and adobo seasoning.
• Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
• Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
• Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

Steps:

• This chicken and vegetable soup is an Argentinean classic.
• It is as thick as a stew and as creamy as a bisque.
• Preheat oven to 400F degrees.
• Spread half of the onions in a large, deep baking dish.
• Place chicken on top.
• Season with salt and pepper.
• Sprinkle garlic, thyme and bay leaves over chicken.
• Spread remaining onions on top; drizzle with 1 cup stock.
• Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
• Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
• Deglaze roasting pan with some water or stock and add to the pot.
• Add the remaining stock and the potatoes to the pot.
• Simmer for 15 minutes, then add the carrots and corn.
• Simmer for 25 minutes.
• Using a wide fork, roughly mash at least 4 of the"falling apart" potato chunks to help thicken the soup.
• Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot.
• Blend in the arrowroot if you want a thicker soup.
• Pour the cream mixture back into the soup, stirring until well-blended.
• Just before serving, add the minced parsley and cilantro.
• Ladle into wide, deep soup bowls.
• Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.

Steps:

• Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
• Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
• Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
• In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
• Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.