Pollo Adobo Con Papas Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain.
• Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth.
• Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves.
• Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; sauté 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender. Combine ancho mixture, 1/4 cup vinegar, and next 7 ingredients (1/4 cup vinegar through garlic) in a blender; process until smooth. Strain marinade through a medium-mesh sieve into a bowl; discard solids. (Adobo will have the consistency of steak sauce.) To prepare remaining ingredients, remove and discard giblets, neck, and skin from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place the chicken, breast side down, on a cutting surface. Cut in half lengthwise along the backbone. Combine 1 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours. Preheat oven to 375°. Remove chicken from bag, reserving marinade. Place chicken on a broiler pan or rack of roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch the bone. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375° for 1 hour or until thermometer registers 160°. Brush the reserved marinade over chicken and potatoes, and bake an additional 10 minutes. Place chicken and potatoes on a platter. Combine onion and 1 tablespoon vinegar in a bowl; arrange around chicken and potatoes. Garnish with watercress sprigs, if desired.

Steps:

• Add olive oil to cooking pan and add green peppers, onions, and garlic. Mix and cook on medium for 4-5 minutes. Then add chicken and cook on both sides until slightly brown, then add tomato sauce, Goya adobo, white wine and potatoes. Cook on medium,covered until potatoes are done. Taste sauce, then add additional salt and pepper to taste. Mix and on low for another 2-3 minutes.

Steps:

• First start off by bringing your water, potatoes and 1 tbsp chicken flavoring to a boil uncovered.
• While the potatoes are boiling melt the tbsp of butter in a skillet and saute the onions, garlic and tomatoes for 5 minutes. Next add the chicken breast strips and cook on medium heat until chicken is no longer pink.
• Check your potatoes. As soon as a fork pierces them and slides in easliy immediately take them off the heat and drain the liquid reserving it in a bowl. Next add half of the reserved liquid in the with chicken and add your sour cream. Bring the heat down to a high simmer or medium low heat.
• Make sure to stir the sour cream in fully. Add the rest of the reserved liquid if needed. The mixture should almost coat the back of a spoon. Next, add your poblano peppers, potatoes and the last tbsp of the chicken flavor.
• Cover and continue to cook on medium low until the cream sauce coats the back of a spoon and is thickened (10 minutes).
• Last but not least season with cracked black pepper and salt as needed and serve.