Best 4 Pollo En PiÑa Recipes

POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)

Steps:

• In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
• Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
• Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)

Steps:

• Heat oil in lg skillet; cook chicken on med heat until brown on all sides-- approx 15 min.
• Remove chicken, cook onion& garlic in remaining oil until onion is tender, stirring frequently.
• Return chicken to skillet.
• Mix all remaining ingredients except tomatoes (and rice!); pour over chicken.
• Bring to a boil, reduce heat, cover, and simmer 20 min.
• Add tomatoes; simmer, uncovered, until thickest pieces of chicken are cooked through-- approx 20 min.
• Serve with rice.

PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)

Steps:

• Whisk soy sauce, salt, pepper, garlic powder, and cumin together in a large glass or ceramic bowl. Add chicken medallions and toss to evenly coat. Set aside to marinate.
• Combine pineapple chunks, syrup, and sugar in a medium pot over medium-high heat; bring to a boil. Boil until sugar has dissolved, 2 to 3 minutes. Remove from the stove, transfer pineapple chunks to a bowl, and leave syrup in the pot.
• Place potato starch in a bowl. Dredge marinated chicken medallions in potato starch; shake off excess.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken, working in batches and adding more oil if necessary, and fry until golden brown and crunchy, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Heat remaining 1 teaspoon vegetable oil in a wok. Add tomato paste; cook and stir until paste darkens, being careful it does not burn. Add bell pepper and cook until slightly softened but still crispy, 1 to 2 minutes. Mix in chicken medallions and pineapple chunks. Slowly mix in some of the syrup until mixture is lightly glazed; reserve remaining syrup for another use. Sprinkle with green onions.

POLLO EN PINA (CHICKEN IN PINEAPPLE)

Steps:

• ---To Prepare the Pollo---.
• Marinate chicken in lime and garlic for two hours.
• Grill chicken pieces in a heavy skillet or on a barbecue.
• Add remaining ingredients to skillet containing chicken.
• If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces.
• Cover and simmer over low heat until tender, about 45 minutes.
• ---To Prepare the Rice---.
• Wash the rice and allow to dry.
• Heat shortening, then add rice and fry until well browned, stirring constantly.
• Add tomato and onion.
• Cook slightly.
• Add water, salt and other vegetables.
• Cover and bring quickly to a boil.
• Lower heat and cook for 45 minutes or until well done.
• ---And Now the Hard Part---.
• Serve chicken with rice, garnish with peppers, and enjoy!