Pollo De Hacienda Chicken Country Style Recipes

CHICKEN HACIENDA

Steps:

• Roll chicken in seasoned flour.
• Brown in skillet with butter.
• Preheat oven to 350.
• Remove chicken and saute onions, garlic and green pepper.
• Add pimento and uncooked rice.
• Stir over heat 2 minutes.
• Add chicken broth, chili powder, comino seed, salt and pepper.
• Put rice mixture into greased casserole dish and arrange chicken breasts over top.
• Bake uncovered for 1 1/2 hours.

AUTHENTIC CHICKEN EMPANADAS (EMPANADAS DE POLLO)

Steps:

• Mix flour, salt, baking powder, and baking soda together in a large bowl. Add water and 1/4 cup vegetable oil; mix with an electric mixer until well combined and a dough begins to form, about 3 minutes. Remove dough and knead on a lightly floured surface for about 3 minutes. Wrap in plastic wrap and set aside for 15 minutes.
• Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add shredded chicken and saute until heated through, about 2 minutes. Add onion, bell pepper, cilantro, olives, garlic, sazon seasoning, tomato paste, salt, and pepper and cook, stirring occasionally, until vegetables have softened, about 10 minutes. Remove from heat and let cool.
• Divide empanada dough into 12 pieces and form each one into a 4-inch circle. Place about 2 tablespoons filling in the center of each circle, fold in half, and press down on the edges with a fork to seal.
• Heat 1 cup oil in a frying pan over medium heat. Add empanadas, working in batches, and fry until golden brown, about 5 minutes per side. Transfer to a paper towel-lined plate.

POLLO DE HACIENDA (CHICKEN COUNTRY STYLE)

Steps:

• 1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
• 2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
• 3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.