POLLO AL RECIPES

Steps:

• To attain maximum heat, preheat broiler for at least 15 minutes before using. 
• Broil chicken halves, turning once, for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork. 
• Remove chicken from broiler, leaving broiler on. Using a very sharp knife, cut each half into about 6 pieces (leg, thigh, wing, 3 small breast pieces). 
• Place chicken on a baking sheet with sides, of a size that can fit into the broiler. Pour Lemon Sauce over the chicken and toss to coat well. If necessary, divide sauce in half and do this in two batches. 
• Return to broiler and broil for 3 minutes. Turn each piece and broil for an additional minute. 
• Remove from broiler and portion each chicken into each of 6 warm serving plates. 
• Pour sauce into a heavy saucepan. Stir in parsley and place over high heat for 1 minute. Pour an equal amount of sauce over each chicken and serve with lots of crusty bread to absorb the sauce. 
• Whisk together juice, oil, vinegar, garlic, oregano, and salt and pepper. Cover and refrigerate until ready to use. Whisk or shake vigorously before using. 

Steps:

• In a blender, combine cilantro and 6 tablespoons of water, and purée until smooth. Set aside.
• In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add half the chicken, season with salt and pepper, and cook, turning halfway, until browned, 4 to 5 minutes. Transfer chicken to a plate, and repeat with remaining chicken. 
• Add remaining 1 tablespoon oil and the onion to the empty pot, and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cumin until fragrant, about 30 seconds. Add rice and hominy, season with salt and pepper, and stir until well combined, 30 seconds. Add broth, aji amarillo paste, bell pepper and reserved cilantro purée, scraping the bottom of the pot to remove any browned bits. 
• Nestle the chicken with any accumulated juices into the pot, and bring to a boil over high. Cover, reduce heat to low and cook until rice is tender and all of the liquid is absorbed, about 20 minutes. 
• Sprinkle with peas, then cover and steam for 3 minutes. Turn off heat, and fluff rice with a fork. Divide arroz con pollo in bowls and serve with salsa criolla or hot sauce.