POLLO TROPICAL CHICKEN RECIPE RECIPES

POLLO TROPICAL CHICKEN COPYCAT RECIPE | TROPIC POLLO MARINADE

Pollo Tropical Chicken Copycat Recipe | Tropic Pollo Marinade image

Provided by The Kreative Life

Number Of Ingredients 9

Ingredients

3 Cornish Hens (De-skinned and Cut into Halves)
¼ Cup Sour Orange Juice
1 Tbsp. Pineapple Juice
2 Packets Goya Coriander and Annatto Seasoning
1 Tsp. Salt
½ Tsp. Black Pepper
½ Tsp. Garlic Powder
½ Tsp. Cumin
¼ Tsp. Oregano

Steps:

Mix all ingredients, except the chicken, into a large bowl. Place the chicken in the bowl and coat with the seasoning mixture. In a single layer, place the chicken in a shallow dish and cover with a lid or plastic wrap. Place dish in the refrigerator and allow the chicken to marinate for at least 4 hours.
On a pre-lit grill, place the chicken in a single layer. Allow the chicken to cook for 45 minutes, occasionally turning, or to an internal temperature of 185°.

CHICKEN (POLLO) TROPICAL /DOMINICAN ... - JUST A PINCH RECIPES

Chicken (Pollo) Tropical /Dominican ... - Just A Pinch Recipes image

I loved the trio of tropical fruits that are added to the chicken and sauce. It is a nice combination that makes you feel like your on the islands...LOL..

Provided by Robin DuPree @robdupree

Categories Chicken

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6

Number Of Ingredients 17

Ingredients

3 1/2 pound(s) chicken, cut into serving pieces
- flour
1/4 cup(s) peanut oil
1 - medium onion, finely chopped
1 - clove garlic, chopped
2 tablespoon(s) light rum
2 tablespoon(s) cucumber pickles, (i used gherkin pickles)
1 or 2 - hot peppers, chopped ( i used banana peppers)
2 - -inch piece cinnamon stick
1/8 teaspoon(s) anise
- salt and pepper to taste
1 cup(s) unsweetened pineapple juice
1 cup(s) chicken stock
2 cup(s) pineapple pieces
2 - large, slightly under-ripe bananas, cut into 2-inch slices
1/2 pound(s) seedless white grapes
1 - avocado, peeled and sliced

Steps:

Dredge the chicken pieces lightly with flour. Heat the oil in a frying pan and saute the chicken until golden. Transfer to a heavy casserole.
Saute the onion and garlic in the frying pan and add the chicken. Pour off and disregard an oil remaining in the pan and deglaze it with the rum, scraping to get up all the brown bits. Pour this into the casserole.
Add the cucumber pickles, hot peppers, cinnamon stick, anise, salt and pepper to taste, the pineapple juice, and chicken stock. Cover, and simmer gently for half an hour or until the chicken is almost done.
Add the pineapple pieces, bananas, and grapes and continue to cook, partially covered, for 15 minutes longer.
Remove the cinnamon stick. Arrange the chicken on a warmed platter with the fruit and some of the sauce. Garnish the platter with a ring of avocado slices and serve the remaining sauce seperately. Accompany the dish with plain white rice. Serves 6.

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