POLLO GUISADO RECIPES

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POLLO ASADO RECIPE | REE DRUMMOND | FOOD NETWORK



Pollo Asado Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 3 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 16 servings

Number Of Ingredients 11

1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves) 
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt 
1 teaspoon black pepper 
4 whole garlic cloves, peeled and smashed 
16 whole chicken legs 
2 whole onions, peeled and quartered 
32 soft taco-size flour tortillas 
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa

Steps:

  • In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
  • Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
  • Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
  • Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
  • Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

BACALAO GUISADO (CODFISH STEW) RECIPE | FOOD NETWORK



Bacalao Guisado (Codfish Stew) Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

3 pounds dried codfish
1 gallon water
1 tablespoon olive oil
1 green bell pepper, chopped
1 medium onion, chopped
2 large tomatoes, chopped
2 culantro* leaves, chopped
2 whole bay leaves
2 red bell peppers, chopped
1 tablespoon tomato paste
1 tablespoon capers
2 potatoes, peeled, diced and boiled until tender
4 sprigs cilantro, leaves chopped, for garnish

Steps:

  • In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
  • In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes. 
  • Garnish with cilantro. Serve with rice or cooked plantains, if desired.
  • Serving suggestion: white rice or cooked plantains.

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