Chicken


Baked Breaded Chicken (Pollo empanizado al Horno)

Cooking instructions: 

After chicken is cleaned and drawn, wash well, cut into serving portions, and weigh. Do not remove chicken skin. Season the chicken. Rub seasonings well into chicken pieces on both sides.
Put bread crumbs on a sheet of waxed paper. Dip the chicken into the eggs beaten with salt and then cover the chicken pieces thoroughly with the crumbs.

Grease a baking dish and place chicken pieces in it. Dot the surface with butter.
Preheat oven 400 degrees F. and cook the chicken, uncovered, for 40 minutes.

Fried Chicken Creole (pollo frito a la criolla)

Cooking instructions: 

Chop the chicken in eights.

Crush the garlic cloves with salt and spices and add the Seville orange juice and the onion rings. Pour this mixture over the chicken pieces and marinate for a few hours.

Heat the fat and brown the chicken pieces. When golden brown, add the marinade along with the onion.

Cover the frying pan or pot and simmer for about 25 minutes.

Chicken roasted in a pressure cooker (pollo asado en la olla de presión)

Cooking instructions: 

Chop the chicken in eights, place it in the pressure cooker with the rest of the ingredients and cook over medium heat for 15 to 20 minutes.

Chicken rice La Chorrera (arroz con pollo a La Chorrera)

Cooking instructions: 

Cut the chicken up in eights and fry it in hot oil. Then, using the same oil, make a sauce with the onions, the parsley, the garlic and the tomatoes.

Add the stock and let it boil for some minutes until the chicken is tender.

Add the wine, the salt, the saffron, the cumin, the pepper and the water from the sweet red peppers, the green peas and the asparagus.

Let it boil and add the rice. Cook for about 30 minutes over low heat or in the oven at 400ºF for the same amount of time or until the rice is soft.

Barbecue chicken (pollo a la barbacoa)

Cooking instructions: 

Marinate the chicken in crushed garlic and Seville orange juice.

Sift the flour with the salt, the pepper and the paprika; roll the chicken pieces in this mixture and brown in hot butter.

Combine all the sauce ingredients and cook until it comes to a boil.

Pour it over the chicken pieces, cover and bake at 325ºF for about 1¼ hour.

Chicken broth (caldo de pollo)

Cooking instructions: 

Cut the meat in slices two to three inches thick. Combine all the ingredients into a pot. Let them soak for half an hour. Put the pot over the fire and bring to a boil, lower the heat and simmer for about two hours. The pot must be kept covered. Strain the broth.

Ajiaco Criollo

Cooking instructions: 

Chop the jerked beef in chunks and let it soak overnight. On the following morning drain it.

Put the soaked jerked beef and the half chicken chopped in half into a large pot. Let it boil for about an hour. Add the brisket, the boneless pork cut in pieces and the rib roast. Let it boil for approximately another hour. When the meats have been boiling for a while some of the fat must be taken out and the stock skimmed.

While the meats are being cooked make the sauce and peel the vegetables. When the meats are tender, add the vegetables in the order they appear on the ingredients list. At the same time add the sauce, so that everything is cooked at the same time. At the time of adding the ripe plantains also prepare the corn balls to put them in at the end.

Mix the ground corn with the salt, the milk and the lard in which two cloves of garlic have been sauted. Spoon this batter out. Drop the balls over the vegetables in the stock. Cover and let it simmer for approximately another hour. Don't stir it until the corn balls are thoroughly cooked.

To thicken the soup, mash two or three chunks of vegetables in some of the stock.