Central American Roasted Chicken Recipes

POLLO SAN SALVADOR

Steps:

• In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
• Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
• Simmer over very low heat until the flavors blend.
• Grill or broil the chicken separately and mix with the sauce. Heat through and serve.

SPAGHETTI CON POLLO (CENTRAL AMERICAN CHICKEN AND SPAGHETTI)

Steps:

• Cook spaghetti according to directions on package.
• In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
• Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
• Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
• Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.

CENTRAL AMERICAN ROASTED CHICKEN

Steps:

• Preheat oven 350°F.
• Put all veggies, tomato sauce and chicken bullion in blender and blend until smooth.
• Wash chicken and pat dry. Season chicken with salt, pepper and cumin. Place in a roasting pan and using your hands, rub butter in the pockets underneath the chicken skin. Pour enough sauce over chicken to cover it completly but not so much that it pools up at the bottom of the roasting pan. Cover with foil.
• Bake about 1 hr and take foil off. Baste chicken with pan juices and let cook about 20 more minutes or until chicken is brown and cooked thru (usually about 170-180 f. with a meat thermometer).