Pollo Vascongado Basque Chicken Recipes

EL POLLO LOCO CHICKEN RECIPE (COPYCAT)

Steps:

• Combine all the ingredients with the exception of the chicken using a large bowl. Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware. Place the chicken into the bowl, cover with plastic wrap and let marinate overnight. Heat the oven to 425F. Using a cast iron pan for grilling, place the chicken skin side up. Cook for about 25 minutes in the oven. Turn the stovetop on medium heat and add the pan using potholders. Use the canola oil spray to spray foil, and put sprayed side down over the top of the chicken. Now press the chicken eather with a foil wrapped brick, bacon press or using another pan. Pour the rest of the marinade, that you've saved over the chicken while it cookes. Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade and cook your final 2-3 minutes before ready to serve.

BASQUE CHICKEN

Steps:

• Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.
• Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.
• Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.
• Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.

BASQUE CHICKEN AND SHRIMP IN WINE

Steps:

• If finishing in the oven: preheat oven to 350°.
• Combine seasoning mix ingredients and set aside.
• Remove all visible fat from chicken.
• Sprinkle 1 tablespoon of seasoning mix over chicken and rub in well.
• Sprinkle 1 1/2 teaspoons of seasoning mix over shrimp and rub in well.
• Heat oil in a heavy skillet over high heat.
• Add chicken pieces and brown on all sides, about 8-10 minutes.
• Remove chicken to a bowl or plate.
• Add ham to skillet and saute, stirring once or twice, about 2 minutes.
• Add onions and 1 tablespoon of seasoning mix.
• Cook until a crust begins to form on bottom of pan, about 3 minutes.
• Stir in flour and cook until crust begins to harden, about 3 minutes.
• Add 1 cup of wine.
• Stir and scrape bottom of pan to dissolve crust.
• Cook, scraping well, 1-2 minutes.
• Stir in stock, scrape pan, and bring to a boil.
• Stir in remaining seasoning mix and bring to a rolling boil.
• Whisk in remaining wine.
• Cook 2 minutes.
• Remove from heat.
• To finish in oven: Place chicken and accumulated juices in an oven-proof casserole.
• Place shrimp on top.
• Pour sauce over them.
• Cover and bake until chicken is done, about 30 minutes.
• To finish on stovetop: Add chicken and accumulated juices back into skillet and stir.
• Add shrimp to skillet and stir.
• Spoon some sauce over chicken and shrimp.
• Cover and simmer over medium-low heat until chicken is done, about 30 minutes.

POLLO VASCONGADO (BASQUE CHICKEN )

Steps:

• Sprinkle chicken pieces with salt and pepper.
• In a large skillet, fry chicken in olive oil until golden on all sides.
• Reserving the oil in the skillet, remove the chicken pieces and place them in a large dutch oven with a cover; set aside.
• Saute onion and garlic in the same oil that the chicken was cooked inches.
• When onion becomes opaque, stir in the flour and cook an additional 2-3 minutes.
• Add the ham or bacon, paprika and wine; bring to a boil.
• Pour the wine mixture over the chicken; set the pot on the stove and bring it to a boil.
• Cover the pot, reduce the heat and simmer 30 minutes.
• Clean the shrimp and place it on top of the chicken; cover and continue to simmer for 10 minutes or until the shrimp are pink.
• Garnish with parsley sprigs.
• Helma suggests serving this with rice and a green salad.

BASQUE CHICKEN

Steps:

• Rinse and pat dry the chicken parts.
• Heat in a wide, heavy Dutch oven over med high heat until fragrant: 3 tbsp olive oil Lightly brown chicken.
• Remove browned chicken to a plate.
• Remove all but 3 tbsp of fat in pan.
• Return chicken to pan.
• Add to pan the bell peppers, jalapenos, ham, garlic, salt (and ground black pepper).
• Place pan over low to med heat, cover tightly and cook at a quiet sizzle stirring often until the chiken is cooked through and the peppers are soft (about 45 min).
• Meanwhile, prepare the sauce.
• Heat in a large saucepan over me hi heat until fragrant: 2tbsp olive oil Add to saucepan: the onions (cook, stirring often until tender but not browned) Then add: tomatoes, 1/2 tsp salt, 1/2 tsp ground black pepper.
• Bring to a boil, then reduce the heat to med.
• Simmer, stirring often, until the sauce has thickened, about 20 min.
• Serve chicken on top of cooked white rice; spoon sauce on top.

BASQUE CHICKEN (POULET BASQUAISE)

Steps:

• Season chicken pieces with salt and pepper. Heat 1/4 cup olive oil in a dutch oven. Put in the chicken pieces and brown on all sides over high heat. Cover, and cook over moderate heat for 15 minutes.
• Seed the green peppers and cut into large strips. Place the green peppers, ham, and garlic in the dutch oven with the chicken. Cook for 20 minutes.
• Peel and seed the tomatoes. Heat remaining 1/4 cup olive oil in a skillet. Add the onions and cook over moderate heat for 15 minutes.
• Add the cooked onions and tomatoes to the dutch oven and cook for 15 minutes more.
• Adjust seasonings and serve hot.