Best 4 Chicken In Beer Sauce Pollo A La Cerveza Recipes
CHICKEN IN BEER SAUCE -- POLLO A LA CERVEZA
I got this recipe from the Spanish Home Cooking cookbook. I normally use chicken thighs, but you could use any cut. Don't wash the chopped potatoes because their starch helps thicken the sauce. If you do rinse the potatoes, or leave them out altogether, you may have to add a bit of cornstarch near the end of the cooking.
Provided by Sackville
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper.
- Add the chicken pieces, seal the bag and shake up and down to coat the chicken.
- Heat oil in a large, fairly deep frying pan.
- Add chicken and cook on both sides until golden brown, about 15-20 minutes.
- Remove chicken from the pan.
- Lower the heat slightly and add the onion, garlic and pepper to the pan.
- Sauté for a couple minutes, then add the carrots.
- Cook for another couple minutes, then add the tomatoes and remaining salt, if needed.
- Cook for about 5 minutes, stirring occasionally.
- Stir in the beer and potatoes.
- Top with the chicken and bring to a boil.
- Cover and let simmer over a low heat for 30 minutes.
- Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly.
- You can re-brown the chicken in a bit of oil in a second skillet, just before serving.
- I find it needs this"touch up" especially if it still has the skin on.
- Serve with your favourite green veggies.
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
This is a regional dish from Peru that I found on Epicurious. Many versions of this recipe abound, though soy sauce is the common ingredient in all of them. The title suggests it's grilled, but this dish can be oven roasted, too. But please plan accordingly though, as the chicken needs to marinate for 8 to 24 hours.
Provided by Northwestgal
Categories Chicken
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
- Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.
- Prepare grill for medium-high heat.
- Discard marinade, then pat chicken dry. Oil grill rack.
- Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).
- Garnish with lime wedges.
- (IF OVEN ROASTING - Preheat oven to 500°F, and roast chicken for 30 minutes in a 13x9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).
Nutrition Facts : Calories 617.2, Fat 44.4, SaturatedFat 12.1, Cholesterol 187.2, Sodium 1517, Carbohydrate 6, Fiber 1.2, Sugar 0.9, Protein 47.2
POLLO A LA BRASA (PERUVIAN GRILLED CHICKEN)
For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American South American Peruvian
Time 8h25m
Yield 4
Number Of Ingredients 16
Steps:
- Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
- Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
- Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 6.1 g, Cholesterol 132.9 mg, Fat 40.5 g, Fiber 1.1 g, Protein 37.7 g, SaturatedFat 8.9 g, Sodium 1685 mg, Sugar 1.1 g
POLLO (CHICKEN) FRICASSEE FROM PUERTO RICO
This is the authentic way to make Pollo Fricassee in Puerto Rico. You can either make in on the stove or in your slow cooker. It is delicious and very easy to make! Serve with white rice, tostones, and a nice salad. This tastes even better when you prepare the night before; just take it out of the refrigerator the next morning set it to cook.
Provided by MarisLatinTwist
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h40m
Yield 4
Number Of Ingredients 15
Steps:
- Wash the chicken and pat dry; place into a large bowl. Season with adobo seasoning, sazon seasoning, and salt. Place the legs into a slow cooker, and cover with the potato slices.
- Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves.
- Cook on Low for 6 to 8 hours, until the chicken is easily removed from the bone.
Nutrition Facts : Calories 643.4 calories, Carbohydrate 85.2 g, Cholesterol 91.9 mg, Fat 17.9 g, Fiber 11.2 g, Protein 32.7 g, SaturatedFat 3.9 g, Sodium 520.8 mg, Sugar 9.2 g
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