Best 6 Crillo De Pollo Recipes

CRILLO DE POLLO

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.

CUBAN CHICKEN FRICASSEE (FRICASE DE POLLO)

Steps:

• Marinade chicken pieces in mojo overnight or at least 4 hours. (I cut the chicken breasts into 2 or 3 large pieces so they are easier to work with)
• Once marinated, remove chicken from marinade and pat dry. **See notes below
• Sprinkle the chicken with 1/2 teaspoon of salt.
• Heat the olive oil in a large pot, over high heat.
• Brown the chicken in batches (about 2 minutes per side) then remove from pan and set aside.
• Add the onions and green pepper to the pan and saute until translucent. Then add in the garlic and cook for another 2 minutes.
• Add the wine to the pan and simmer with the veggies for just about 2 minutes.
• Add the tomato sauce, water, cumin, sazon, olives, salt, pepper and chicken back into the pot.
• Simmer (covered) for 15 minutes, add potatoes, then simmer for another 20 minutes.
• Stir in the peas right before serving.

POLLO CRIOLLO (DOMINICAN CHICKEN)

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.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Steps:

• In a Dutch oven or deep-fryer heat oil to 375 degrees F.
• In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
• Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
• Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
• For the garlic mixture:
• In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
• Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.

CRILLO DE POLLO

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.

CALDO DE POLLO

Steps:

• Place chicken legs into a large stock pot and pour water over chicken; add garlic, salt, and garlic powder. Cover, bring to a boil, and reduce heat to low. Simmer until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube and let dissolve.
• Mix carrots, potatoes, zucchini, chayote, and white onion in the broth, turn heat to medium-low, and cook soup at a low boil until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup, simmer for 5 minutes, and serve.