Pollobarcelonabarcelonastylechicken Recipes

POLLO BARCELONA (BARCELONA-STYLE CHICKEN)

Steps:

• Heat oil and butter in a deep skillet and brown chicken. Remove chicken and set aside.
• Add flour to the drippings in the pan. Blend well.
• Pour in broth and wine. Cook, stirring, until mixture boils and thickens.
• Add olives, mushrooms, onions, salt and pepper.
• Return chicken to pan. Cover and simmer for 45 minutes, or until chicken is tender, turning meat occasionally.

POLLO AL AJILLO (SPANISH GARLIC CHICKEN)

Steps:

• Lightly coat chicken with flour on all sides.
• Heat oil in a heavy, large skillet over medium-high heat and cook chicken in batches until browned, 5 to 10 minutes per batch. Season with salt and remove chicken pieces from skillet. Add garlic and basil to the same oil in the skillet and cook for 2 minutes.
• Return chicken pieces to the skillet and add white wine. Cover and simmer over low heat until chicken is cooked through and the juices run clear, about 30 minutes. Add lemon juice just before serving.

CHICKEN IN BEER SAUCE -- POLLO A LA CERVEZA

Steps:

• In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper.
• Add the chicken pieces, seal the bag and shake up and down to coat the chicken.
• Heat oil in a large, fairly deep frying pan.
• Add chicken and cook on both sides until golden brown, about 15-20 minutes.
• Remove chicken from the pan.
• Lower the heat slightly and add the onion, garlic and pepper to the pan.
• Sauté for a couple minutes, then add the carrots.
• Cook for another couple minutes, then add the tomatoes and remaining salt, if needed.
• Cook for about 5 minutes, stirring occasionally.
• Stir in the beer and potatoes.
• Top with the chicken and bring to a boil.
• Cover and let simmer over a low heat for 30 minutes.
• Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly.
• You can re-brown the chicken in a bit of oil in a second skillet, just before serving.
• I find it needs this"touch up" especially if it still has the skin on.
• Serve with your favourite green veggies.

CHICKEN IN POBLANO CREAM SAUCE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano and serrano chiles onto the prepared baking sheet with cut sides down.
• Broil until the skin of the chiles has blackened and blistered, 5 to 8 minutes. Place blackened chiles into a resealable plastic bag. Let peppers steam and cool while you prepare the chicken.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Heat oil in a large skillet over medium heat. Add chicken; cook until golden and juices run clear, 15 to 20 minutes. Season with salt and pepper. Place chicken in the greased baking dish.
• Peel skin off the chiles and discard. Place chiles in a blender with sour cream, water, bouillon, and garlic. Blend very well. Pour the poblano cream over the chicken in the dish. Cover with aluminum foil.
• Bake in the preheated oven until sauce thickens, about 45 minutes. Remove from oven and let sit for 5 minutes.

POLLO CRIOLLO (DOMINICAN CHICKEN)

Steps:

• Mix the garlic, nutmeg, salt and pepper together with the vinegar and white wine. Whisk in the olive oil. Add the chicken pieces, turning to coat well. Marinate in the refrigerator for 3 hours.
• Remove the chicken, wipe off excess marinade and pat dry. Lightly dust each piece with the seasoned flour. Over medium-high heat, warm half of the olive oil in a nonstick skillet. Add the chicken and cook for 10 minutes. Turn and cook for 10 more minutes.
• Remove the chicken and drain on a paper towel, pouring off as much oil as possible. Return the pan to high heat, add 1 cup of water, scrape well and simmer until the liquid is reduced by half. Set aside.
• In a heavy casserole over medium heat, warm the remaining quarter cup of olive oil. Add the onion and cook until soft, about 5 minutes, stirring to avoid burning. Add the shallots and garlic and continue cooking, stirring occasionally, for 5 minutes. Add the broth resulting from the deglazing, as well as the tomato puree, and simmer for 5 minutes. Add the olives, sun-dried tomatoes and capers and stir. Simmer for a minute or 2, taste and adjust seasoning with salt and pepper.
• Add the chicken, turning each piece so that it is covered as much as possible. Cover and simmer over low heat for 40 to 50 minutes, until a fork inserted into the thigh yields clear juice. Serve with beans and rice.

POLLO ENCEBOLLADA (ONION CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Melt butter in a large, deep skillet over medium heat. Cook chicken pieces, in batches if necessary, until browned, 4 to 5 minutes per side. Add 1/2 of the onion rings, wine, chicken bouillon, cinnamon, garlic, thyme, and bay leaves. Cook over low heat until chicken is tender, about 20 minutes.
• Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.
• Stir crema Salvadorena into the onion mixture in the skillet until well blended. Spoon over chicken.