Best 4 Crillo De Pollo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're looking for a quick and easy dinner recipe, look no further than the "criollo de pollo." This classic Puerto Rican dish is made with a few simple ingredients, including chicken, rice, tomatoes, and spices. It's a hearty and flavorful dish that's sure to satisfy your hunger. It's also an incredibly versatile dish that can be customized to suit your own tastes. Whether you like your chicken spicy or mild, or you prefer white rice or brown rice, there's a criollo de pollo recipe out there for you. So what are you waiting for? Grab your ingredients and let's get cooking!

Here are our top 4 tried and tested recipes!

CRILLO DE POLLO



Crillo De Pollo image

Make and share this Crillo De Pollo recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 large onions, coarsely chopped
3 1/2 chicken breasts, cut into 4 pieces
1 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, minced
1/2 teaspoon dried thyme leaves, crushed
2 bay leaves
8 cups chicken stock
3 large russet potatoes, peeled cut into chunks
6 carrots, cut into 2-inch
3 ears corn, cut into 3-inch
1 egg yolk, beaten
1/2 cup cream
2 teaspoons arrowroot (optional)
2 tablespoons minced parsley
1 tablespoon minced cilantro

Steps:

  • This chicken and vegetable soup is an Argentinean classic.
  • It is as thick as a stew and as creamy as a bisque.
  • Preheat oven to 400F degrees.
  • Spread half of the onions in a large, deep baking dish.
  • Place chicken on top.
  • Season with salt and pepper.
  • Sprinkle garlic, thyme and bay leaves over chicken.
  • Spread remaining onions on top; drizzle with 1 cup stock.
  • Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
  • Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
  • Deglaze roasting pan with some water or stock and add to the pot.
  • Add the remaining stock and the potatoes to the pot.
  • Simmer for 15 minutes, then add the carrots and corn.
  • Simmer for 25 minutes.
  • Using a wide fork, roughly mash at least 4 of the"falling apart" potato chunks to help thicken the soup.
  • Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the soup pot.
  • Blend in the arrowroot if you want a thicker soup.
  • Pour the cream mixture back into the soup, stirring until well-blended.
  • Just before serving, add the minced parsley and cilantro.
  • Ladle into wide, deep soup bowls.
  • Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.

CRILLO DE POLLO



Crillo de Pollo image

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     Argentinian Recipes

Time 1h50m

Yield 6

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves - cubed
1 teaspoon salt
¼ teaspoon pepper
4 cloves garlic, minced
½ teaspoon crushed dried thyme
2 bay leaves
2 large onions, chopped
3 baking potatoes, peeled and cubed
2 quarts chicken stock
6 carrots, peeled and cut into 1-inch pieces
3 ears corn, husked and cut into thirds
½ cup cream
1 egg yolk, beaten
2 teaspoons arrowroot, mixed with
2 tablespoons water
2 tablespoons chopped fresh parsley
1 tablespoon minced cilantro

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, Carbohydrate 46.5 g, Cholesterol 101.4 mg, Fat 11.6 g, Fiber 7.1 g, Protein 22.1 g, SaturatedFat 5.7 g, Sodium 1399.5 mg, Sugar 8.9 g

POLLO CRIOLLO (DOMINICAN CHICKEN)



Pollo Criollo (Dominican Chicken) image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 4h30m

Yield Four servings

Number Of Ingredients 18

3 cloves garlic, minced
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
1/2 cup dry white wine
3 tablespoons olive oil
1 3 1/2-to-4 1/2 pound chicken, cut up
1 cup flour seasoned lightly with salt and freshly ground black pepper
1/2 cup olive oil
1 large onion, minced
2 shallots, minced
3 cloves garlic, minced
1 cup tomato puree, or crushed stewed tomatoes
1/2 cup green olives, chopped
1 tablespoon sun-dried tomatoes, chopped
1 tablespoon capers, rinsed
Salt and freshly ground black pepper to taste

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, Calories 1292, UnsaturatedFat 63 grams, Carbohydrate 59 grams, Fat 88 grams, Fiber 12 grams, Protein 67 grams, SaturatedFat 19 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

CRILLO DE POLLO



Crillo de Pollo image

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     Argentinian Recipes

Time 1h50m

Yield 6

Number Of Ingredients 17

1 pound skinless, boneless chicken breast halves - cubed
1 teaspoon salt
¼ teaspoon pepper
4 cloves garlic, minced
½ teaspoon crushed dried thyme
2 bay leaves
2 large onions, chopped
3 baking potatoes, peeled and cubed
2 quarts chicken stock
6 carrots, peeled and cut into 1-inch pieces
3 ears corn, husked and cut into thirds
½ cup cream
1 egg yolk, beaten
2 teaspoons arrowroot, mixed with
2 tablespoons water
2 tablespoons chopped fresh parsley
1 tablespoon minced cilantro

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, Carbohydrate 46.5 g, Cholesterol 101.4 mg, Fat 11.6 g, Fiber 7.1 g, Protein 22.1 g, SaturatedFat 5.7 g, Sodium 1399.5 mg, Sugar 8.9 g

Tips:

  • Use a quality chicken: A good-quality chicken will make all the difference in the flavor of your dish. Look for a chicken that is free-range and organic, if possible.
  • Marinate the chicken: Marinating the chicken helps to tenderize it and infuse it with flavor. You can use a variety of marinades, such as a simple olive oil and lemon juice marinade, or a more complex marinade with herbs and spices.
  • Cook the chicken thoroughly: Make sure to cook the chicken thoroughly to ensure that it is safe to eat. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
  • Use a variety of vegetables: Crillo de pollo is a great way to use up leftover vegetables. You can use any kind of vegetables that you like, such as potatoes, carrots, onions, celery, and zucchini.
  • Season the dish to taste: Season the dish with salt, pepper, and other spices to taste. You can also add a splash of white wine or chicken broth for extra flavor.

Conclusion:

Crillo de pollo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken and vegetables, and it can be easily customized to your liking. With a little planning and effort, you can make a crillo de pollo that is sure to impress your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #lunch     #main-dish     #eggs-dairy     #potatoes     #poultry     #vegetables     #eggs     #chicken     #south-american     #dietary     #low-sodium     #gluten-free     #low-cholesterol     #argentine     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #free-of-something     #low-in-something     #meat     #4-hours-or-less

Related Topics