Best 5 Pollo En PiÃa Recipes
**Introducing Pollo en Pia: A Culinary Journey into Puerto Rican Flavors**
Embark on a delightful culinary adventure with Pollo en Pia, a traditional Puerto Rican dish that captures the vibrant flavors of the Caribbean. This tantalizing dish features succulent chicken, infused with a medley of spices, and delicately cooked inside a golden-brown pineapple shell. Pollo en Pia is a true testament to Puerto Rican cuisine, blending sweet, savory, and tangy notes in perfect harmony.
Our comprehensive guide provides you with not one, but two enticing recipes for this beloved dish. The first recipe, "Classic Pollo en Pia," takes you on a culinary journey through Puerto Rico, using traditional ingredients and techniques to create an authentic experience. The second recipe, "Pineapple Chicken Bake," offers a modern twist on the classic, incorporating a creamy pineapple and cheese sauce that adds an extra layer of richness and flavor.
Whether you're a seasoned chef or a novice in the kitchen, our Pollo en Pia recipes are meticulously crafted to guide you through every step of the cooking process. With detailed instructions, helpful tips, and a comprehensive ingredient list, you'll be able to recreate this flavorful dish in the comfort of your own home.
So, prepare your taste buds for a culinary delight as we delve into the vibrant world of Pollo en Pia. Let's embark on this culinary adventure together and savor the harmonious blend of flavors that make this dish a beloved classic in Puerto Rican cuisine.
POLLO EN PIPIAN (CHICKEN IN PIPIAN SAUCE)
When I lived in Mexico this was one of my favorite dishes.
Provided by Malcolm Colcleugh
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 522.5 calories, Carbohydrate 7.9 g, Cholesterol 127.7 mg, Fat 38.6 g, Fiber 3.3 g, Protein 36.3 g, SaturatedFat 8.9 g, Sodium 794.7 mg, Sugar 1.4 g
PERUVIAN PINEAPPLE CHICKEN (POLLO A LA PINA)
Fried and battered chicken medallions glazed in a sweet pineapple sauce mixed with pineapple chunks, slices of red bell pepper, and green onions with warm Latino spices. Serve with a side of white rice.
Provided by tooth
Categories World Cuisine Recipes Latin American South American Peruvian
Time 50m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 792 calories, Carbohydrate 165.3 g, Cholesterol 50.4 mg, Fat 7.1 g, Fiber 2.5 g, Protein 20.6 g, SaturatedFat 1.3 g, Sodium 1037.8 mg, Sugar 77.6 g
POLLO EN PINA (CHICKEN IN PINEAPPLE)
Make and share this Pollo en Pina (Chicken in Pineapple) recipe from Food.com.
Provided by Millereg
Categories Stew
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 20
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!
Nutrition Facts : Calories 703.7, Fat 24.2, SaturatedFat 4.8, Cholesterol 168.8, Sodium 155.4, Carbohydrate 51.6, Fiber 2.3, Sugar 7.5, Protein 65.8
GUATEMALAN CHICKEN WITH PINEAPPLE (POLLO EN PINA)
One of our favorite ways to spice up chicken for almost 15 yrs now, and it smells sooo good while it cooks! I wouldn't normally put tomatoes and pineapple together, but it sure works in this recipe from "Betty Crocker's New Int'l Cookbook." It's not as much work as it might appear; most of the cook time is just stove-top simmering.
Provided by winkki
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 666.5, Fat 38.9, SaturatedFat 10.4, Cholesterol 170.2, Sodium 555.4, Carbohydrate 16.5, Fiber 1.9, Sugar 9.9, Protein 43.3
POLLO EN FRICASé
The ultimate comfort food, this dish bears the mark of Spanish and French colonial influence, but takes a decidedly Puerto Rican approach. Bone-in chicken thighs are braised to perfection in a rich, oniony, tomato-based sauce with a lot of garlic, balanced with white wine and vinegar, and punctuated by briny olives and capers. Potatoes are added toward the end, for a satisfying meal. Like so many Puerto Rican dishes, this one is highly adaptable. Some brown the chicken first, adding sofrito and other aromatics later. Folks often add carrots, or use beer or red wine instead of white. My take is pared down and incredibly simple, making it an easy weeknight meal that can be prepared while you're getting your house in order after work. This recipe is adapted from "Cocina Criolla," which has remained the island's best-known and most popular cookbook for more than 60 years.
Provided by Von Diaz
Categories poultry, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Pat chicken dry, then place in a lidded, heavy-bottomed pot or Dutch oven.
- In a medium bowl, combine tomato sauce, onion, garlic, vinegar, olive oil, paprika, cumin, bay leaves, salt and pepper; whisk together with a fork. Pour sauce over chicken.
- Bring the mixture to a boil over high heat, then reduce to low, cover and simmer for 45 minutes, stirring occasionally.
- Pour in white wine, then add olives, capers and potato slices, stirring well to incorporate. Bring back to a boil, then reduce heat to low and cover. Simmer for 30 to 40 minutes, until potatoes are tender but not falling apart. If your sauce is thinner than you'd like, transfer chicken and potatoes to a serving bowl, then simmer sauce for 5 to 7 more minutes over medium-high until thickened.
- Serve over white rice with plenty of sauce, and garnish with cilantro.
Tips:
- Choose the right chicken: Use a whole chicken for a more flavorful dish, or use chicken breasts or thighs for a quicker and easier meal.
- Use a variety of vegetables: This will add flavor and color to your dish. Some good choices include potatoes, carrots, onions, bell peppers, and mushrooms.
- Don't overcrowd the pan: If you're using a skillet, make sure there's enough room for the chicken and vegetables to cook evenly. Otherwise, they will steam instead of fry.
- Cook the chicken until it's golden brown: This will help to seal in the juices and prevent the chicken from drying out.
- Add the vegetables towards the end of cooking: This will help to prevent them from becoming overcooked.
- Serve immediately: Pollo en Pia is best served hot, so make sure to serve it as soon as it's done cooking.
Conclusion:
Pollo en Pia is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy.
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