POLLO IN SPANISH RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Steps:

• "Place chicken in pan with enough water to cover the chicken by half. Add 1 tsp Salt and cook on medium heat until water boils. Lower heat and cook for 45 minutes. Remove from heat and drain water. Let Chicken rest for 15 Minutes and cut into 1/2 inch cubes. Peel and cut potatoes into 1/4 inch cubes. Dice Green Peppers. In pan add sofrito, 1 tsp Salt, Tomato Sauce, Olives, Potato, Peppers, Bay Leaves, Olive Oil, and 2 Cups of Water. Cook on medium heat until it comes to a boil. Simmer on low for 20 Minutes. Add Chicken and continue to simmer for 1 hour stirring every 15 minutes. Serve over rice. Sofrito 1 Large yellow onion 6-8 Firm Roma Tomatoes 1 Green Bell Pepper 1 Red Bell Pepper 1 Ajies Pepper (red and sweet) 1 Medium head of Garlic 1 bunch of fresh Cilantro 6 Culantro Leaves (Coriander) 1/4 Cup Pitted Olives 1 Tbsp Capers 1 Tbsp Black Pepper 1 Tbsp Crushed Oregano 1/2 Cup Olive Oil Wash Peel and seed everything. Puree and store. "