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Showing posts from February 14, 2016

Ric Orlando's Perfect for Dinner Chicken Dinner Recipe #4, Puerto Rican "Asopao de Pollo"

Puerto Rico: Asopao de Pollo Asopao (that’s ah-so-POW) is a soup-stew that every Puerto Rican cook has a rendition of. The main seasoning is sofrito, the traditional Latino mix of aromatics and cilantro. It’s a quick, healthy, homey meal.4 lb. chicken cut into 10 pieces1 heaping tablespoon adobo seasoning (or make your own by mixing equal parts salt, cumin, onion powder, garlic powder, and paprika)¼ cup vegetable oil2 medium sweet bell peppers, seeded and medium diced1 large Spanish onion, peeled and diced1 small bunch cilantro5 cloves of garlic, peeled14 oz. can crushed tomatoes2 cups natural chicken broth1½ cups long grain white rice¼ cup stuffed green olives1. Season the chicken pieces well with the adobo. In a heavy casserole, heat the oil to medium hot. Brown the chicken nicely on all sides, remove and reserve.
2. Make the sofrito. Roughly chop the cilantro, saving six nice sprigs for garnish. Put the cilantro, half the bell pepper, the onion and garlic in a food proce…

Ric Orlando's Perfect for Winter Chicken Dinner Recipe #3 Vietnamese Chicken Curry

Vietnam: Chicken Curry This is one of my all-time favorites. It’s real Vietnamese comfort food, mildly spiced, perfumed and rib-sticking at the same time.4 lb. chicken, skin removed, cut into 10 pieces2 Tbs. vegetable oil1 medium onion, diced1 tsp. crushed red pepper1 large shallot, peeled and chopped2 cloves garlic, chopped4 Tbs. curry powder, either Vietnamese or Madras1 large carrot, peeled, sliced into coins1 sweet bell pepper, seeded and diced medium2 cups peeled, cubed potatoes3 cups chicken broth2 cups water14 oz. can coconut milk2 Tbs. fish sauce2 kaffir lime leaves (optional)Juice of one lime1 small bunch fresh cilantro, roughly chopped1 small bunch of mint, roughly chopped4 scallions, sliced into rounds1. In a heavy casserole, sauté the chicken in the oil until golden, then remove and reserve.

2. Add the onions, crushed pepper, shallots, garlic, carrot, bell pepper and curry powder. Sauté, stirring, until everything is wilted and coated with curry. Add the potatoes and …

Ri Orlando's Perfect for WInter Chicken Dinner Recipe # 2, Salvadorian Pollo con Crema ( chicken with cream)

El Salvador: Chicken with Cream This is a stick-to-your-ribs, soothing peasant dish I learned from my Salvadoran friends.4 lb chicken, cut into 10 piecesSalt and pepper to tasteJuice of one lime¼ cup vegetable oil1 each red and green bell pepper, seeded and sliced into strips1 jalapeño, sliced into rings1 medium Spanish onion, sliced into rings2 cloves garlic, minced1 small zucchini or summer squash, diced14 oz. can plum tomatoes, broken up with the back of a spoon1 small bunch of cilantro, roughly chopped2 cups heavy cream3 cups cooked white rice1. Season the chicken with the lime juice, salt and pepper.

2. Heat the oil in a heavy casserole. Brown the chicken nicely, remove and reserve.

3. Add the onions, jalapeno and peppers. Cook until wilted but not brown. Add the garlic and cook another minute.
4. Add the tomatoes and squash. Bring to a boil.

5. Put the chicken back in the casserole, then add the cream and stir everything together. Bring to a boil, then reduce heat to low.
6. Fold …

Ric Orlando's Perfect for Winter Chicken Dinner Recipe #1 - Ground Nut Chicken

These one-pot chicken recipes take just an hour to prepare. They’re designed to be easy and inexpensive — under $20 — and they make your house smell bewitched as they cook. That’s important! Dress them up with side dishes, and they’re perfect for a simple, festive dinner party.
I recommend buying a whole chicken and cutting it up yourself. A local, organic chicken is best, but if you’re on a very tight budget, you can use the most inexpensive kind. The dishes will be just as comforting. Sauté the livers and hearts and eat them as a little snack while you cook. Jacques Pépin calls that the chef’s treat. (I share them with the dog.) If there are any leftovers, you can throw them in a pot with the bones and make a second stock, or a potluck soup.
All four recipes start with a four-pound chicken cut into 10 pieces — two legs, two thighs, two whole wings, and four breast pieces. Each dish is cooked in one heavy casserole pan or Dutch oven following the same basic technique, a…