Peruvian Pineapple Chicken Pollo A La Pina Recipes

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

POLLO EN PINA (CHICKEN IN PINEAPPLE)

Steps:

• ---To Prepare the Pollo---.
• Marinate chicken in lime and garlic for two hours.
• Grill chicken pieces in a heavy skillet or on a barbecue.
• Add remaining ingredients to skillet containing chicken.
• If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
• Cover and simmer over low heat until tender, about 45 minutes.
• ---To Prepare the Rice---.
• Wash the rice and allow to dry.
• Heat shortening, then add rice and fry until well browned, stirring constantly.
• Add tomato and onion.
• Cook slightly.
• Add water, salt and other vegetables.
• Cover and bring quickly to a boil.
• Lower heat and cook for 45 minutes or until well done.
• ---And Now the Hard Part---.
• Serve chicken with rice, garnish with peppers, and enjoy!

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

Steps:

• Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• Return chicken to skillet.
• Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• Bring to a boil, reduce heat, cover, and simmer 20 min.
• Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• Serve with rice.

POLLO A LA BRASA (PERUVIAN ROTISSERIE CHICKEN)

Steps:

• On the night before roasting, add dry ground ingredients to bowl
• Combine all the ingredients for the marinade (vinegar, soy sauce, vegetable oil, black beer, ground ají panca chilli pepper, garlic, coarse salt, pepper and cumin) in a large bowl and mix well.
• Place the chicken in a large baking tray or bowl, pour the marinade over it, ensuring it covers all of the parts of the chicken, and leave in the fridge overnight to marinate.
• (Day of roasting) Take the chicken out of the fridge, spread the marinade over the chicken one last time and place into a baking pan, adding 1 inch of water to the bottom of the pan in order to avoid the chicken drying out. Pre-heat the oven at 390°F (200 °C) for 10 minutes and place the tray with the chicken in the middle of the oven. Bake for 2 hours or until cooked, ensuring the chicken is cooked inside (check with a skewer) and the skin is nicely roasted and crispy.
• About 30 minutes before the chicken is ready to come out of the oven, fry the potatoes in plenty of vegetable oil until golden brown. Place on some kitchen towel in a strainer on a plate to absorb any excess oil. Add salt to taste.
• Place the lettuce, tomato and cucumber and toss with your salad dressing of choice.
• When the chicken is ready, cut into individual pieces (usually quartered) and serve with the French fries, salad, and dipping sauces.
• Enjoy your Peruvian classic roast dinner!

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.