POLLO CRIOLLO (DOMINICAN CHICKEN) RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 4 hours 30 minutes
Yield Four servings
Number Of Ingredients 18
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.
Nutrition Facts : @context http//schema.org, Calories 1292, UnsaturatedFatContent 63 grams, CarbohydrateContent 59 grams, FatContent 88 grams, FiberContent 12 grams, ProteinContent 67 grams, SaturatedFatContent 19 grams, SodiumContent 1707 milligrams, SugarContent 8 grams, TransFatContent 0 grams
CRILLO DE POLLO RECIPE | ALLRECIPES
This is a traditional Argentinean soup, it is meant to be very thick! It is simple and most people have to experiment with the ingredients to make it spicy enough for their family. This is how we have found we like it!
Provided by ryalibertino
Categories World Cuisine Latin American South American Argentinian
Total Time 1 hours 50 minutes
Prep Time 40 minutes
Cook Time 1 hours 10 minutes
Yield 6 large servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss chicken cubes with salt, pepper, garlic, thyme, and bay leaves. Spread half of the diced onion onto the bottom of a deep baking dish. Sprinkle the chicken overtop, and cover with remaining onions. Bake in preheated oven until the chicken has turned golden brown, 20 to 30 minutes.
- Pour the chicken and onions along with the potatoes into a large soup pot; pour in the chicken broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Add carrots and corn, then cover and continue simmering for 20 minutes more.
- Stir together the cream and egg yolk until well blended. Slowly stir in 1/2 cup of hot broth until incorporated; set aside. Ladle out half of the potatoes, mash, then stir back, into the soup. Dissolve the arrowroot in the water, and stir into soup to thicken. Finally, stir the hot egg mixture into the soup, and gently simmer for 2 to 3 minutes to thicken.
- Ladle soup into bowls and garnish with a sprinkle of parsley and cilantro.
Nutrition Facts : Calories 363.9 calories, CarbohydrateContent 46.5 g, CholesterolContent 101.4 mg, FatContent 11.6 g, FiberContent 7.1 g, ProteinContent 22.1 g, SaturatedFatContent 5.7 g, SodiumContent 1399.5 mg, SugarContent 8.9 g
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