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Posts tagged ‘chicken’

Arroz Relleno con Pollo (rice with chicken)

This is one of my favorite recipes. An adaptation of my mother’s suitable for freezing.  Although there is not a lot of ingredients; it is time consuming so allow plenty of time to prepare. The rice is cooked and layered with chicken, bacon, onions and mozzarella cheese; then oven baked. It can be served as an entrée or side dish. 
 
Total time – 3-4 hr
 
Yield – 6-8 servings
 
Serving suggestion –  with your favorite salad and ripped fried plantains on the side.
 
Ingredients
  • 1 whole chicken cut into pieces
  • 2 Medium onion diced
  • 1 lb of bacon diced into small pieces
  • 3 cups rice; uncooked
  • 8 cups of water (divided, 4,2,2)
  • 1 stick of butter
  • 4-6 packets of powdered chicken bouillon
  • 2 cups shredded mozzarella cheese.
  • salt to taste

Procedure – to save time, the first four steps can be done at the same time.

Fully cook the chicken by boiling or baking it. Don’t worry about adding flavor to the chicken at this point. Once done, remove skin and shred the chicken. Set aside.

On a large skillet, combine the onion and bacon and cook at low-med heat until the bacon gets browned (not crispy). The bacon will provide plenty of salt and the fat from the bacon will prevent the mix from sticking to the pan; however, you must stir the mix constantly to ensure that the onions and bacon are cooked evenly.

Once your bacon and onions are done, mix in the shredded chicken. Add 1 packet of the chicken bouillon into 2 cups of water and add to the mix.  Cover the skillet and let the mix simmer in low heat while you finish cooking the rice.

Cook the rice – On an aluminum cast (caldero), pour in 4 cups of water, add the 4 packets of powdered chicken bouillon and butter. Cover and bring to a boil to make sure the butter melts. Add salt if needed. (Note: The water mix should be the salty side). Bring heat down to medium, add the rice and stir. Cover once the excess water has evaporated. Cook the rice as you would normally do to achieve proper tenderness.

Put it together….like a lasagna.

Pre-heat oven at 350 degrees. dissolve 1 packet of powdered chicken bouillon in 2 cups of water a set aside. Grease the bottom of a deep rectangular pan.  Pour in some of the rice and press it to create a layer of about 1  to 1 1/2 inches deep. Add the chicken mix and spread across the pan. Sprinkle some of the mozzarella cheese. Cover the chicken mix with another layer of rice; pressing it firmly. Cover with the rest of the mozzarella cheese. Splash the chicken bouillon water mix across the pan.

Cover the pan with aluminum foil and bake until the cheese melts. Remove aluminum foil and broil until golden brown. Cut and serve like a lasagna.

Buen Provecho.

For great party trays and dinner packages visit us at www.piscolabicatering.com.

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Grilled Chicken Breast with Chimichurri

Chimichurri is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or even fish. It biggest advantage is that you can prepare it well in advance as it can be refrigerated for long periods of time. As a matter of fact, the longer you let it sit, the more flavor you are going to get out of it. This is a great alternative for a last-minute meal. Grilling the chicken will bring out even more flavor to the dish.

Total time – 20 minutes

Yield – 6 servings

Serving suggestions – Make it a light meal by just adding your salad of choice or vegetable medley. Asparagus are a great option.

Ingredients

  •  6 Boneless, Skinless Chicken Breasts, Thin-Sliced
  • 1/4 cup canola or olive oil
  • Salt and pepper to taste

For the Chimichurri

  • 1/2 cup oil
  • 1 cup warm water
  • 1/4 cup vinegar
  • 1 small hot pepper, finely chopped
  • 1 white onion, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon sweet red pepper, ground
  • 2 bay leaves, chopped
  • 1 teaspoon oregano
  • Salt and pepper to taste

Procedure

Season chicken with 1/4 cup of oil, salt and pepper.

Mix all the Chimichurri ingredients and set aside in a covered glass bowl. Let it sit for 12 hours, mixing occasionally to bring out the flavor and aroma of the ingredients.

In a saucepan or on a grill, brown the chicken breasts on both sides.

Spoon the Chimichurri on top of the chicken and serve.

Buen provecho!

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

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Arroz a la jardinera (rice with vegetables)

This is a great alternative to white rice and a perfect side dish for grilled steak, chicken or pork.

Total time – about 30 min

Yield – 4-5 servings

Serving suggestion – as a side dish

Ingredients

  • 1 medium-sized onion, peeled and diced,
  • 1 large red pepper, diced
  • 1/4 teaspoon crushed garlic
  • 1 tablespoon olive oil
  • 1 teaspoon anniato oil (achiote)
  • 3 or 4 tomatoes, diced
  • 1 handful of string beans, diced
  • 1 or 2 carrots, diced 2 cups diced pumpkin
  • 1 lb uncooked rice
  • 3 cups water
  • 2 tablespoons cooking oil
  • 1/4 teaspoon salt or to taste

Procedure

Saute the onion, pepper and garlic on the olive oil.

Add the water and cooking oil. Bring to a boil.

Add the remaining ingredients and simmer uncovered until the water evaporates. blend with a ladle, folding the rice from the bottom to the top and vice versa.

Cover and cook over low heat until the rice is tender.

Buen provecho!

For great party trays and dinner packages ideas visit us at www.piscolabiscatering.com

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Recipe of the day – Pollo (Chicken) Fricassee

Total time – 8 hrs. (slow cooker)

Yields – 4 servings

Serving suggestion – white rice with pink or red kidney beans; tostones and your favorite side salad.

Ingredients

  • 1 pound chicken drumsticks or thighs
  • 1 tablespoon adobo seasoning
  • 1/2 (.18 ounce) packet sazon seasoning
  • 1/2 teaspoon salt
  • 5 large red potatoes, peeled and thickly sliced
  • 1 large red bell pepper, seeded and chopped
  • 1  large green bell pepper, seeded and chopped
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1 bunch fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1/2 cup dry red wine
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 fresh or dried bay leaves

Procedure

Wash the chicken and pat dry; place into a large bowl.  Season with adobo seasoning, sazon seasoning, and salt.  Place the legs into a slow cooker, and cover with the potato slices.

Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender.  Pour over the chicken and add the bay leaves.

Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.

Buen provecho!

For other great dinner and party tray ideas visit us at www.piscolabiscatering.com

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