Evette Rios' Pollo a la Nilsa
Make dinner special with this dish!
Don't make chicken the same way every night - try this dish from Evette!
- For the Dry Rub:
- 1 tablespoon oregano
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- For the Chicken:
- 3 chicken breasts
- 2 tablespoon olive oil plus extra
- 1 cup chicken stock
- 3 medium green peppers (sliced)
- 1 onion (sliced)
- 1 28-ounce can San Marzano Crushed Tomatoes
- 1 bay leaf
- For the Sofrito:
- 1/2 pound green peppers (diced)
- 1/8 pound ajis dulces - could substitute with red bell peppers (diced)
- 1/2 pound spanish onion (diced)
- 6 cloves garlic (minced)
- 8 leaves culantro - could substitute with cilantro (chopped)
- 1 teaspoon dried oregano
- 1/4 cup extra virgin olive oil
- For the Green Plantains:
- 3 green plantains
- garlic (minced)
- olive oil
Evette's Pollo a la Nilsa!
1/2 pound green peppers (diced)
1/8 pound ajis dulces - could substitute with red bell peppers (diced)
1/2 pound spanish onion (diced)
6 cloves garlic (minced)
8 leaves culantro - could substitute with cilantro (chopped)
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
For the Sofrito: Deseed the green pepper and ajis dulces and put in a blender. Pulse to combine. Add the remaining ingredients and blend until combined. Set aside until needed in recipe.
1 tablespoon oregano
1 tablespoon kosher salt
1 tablespoon black pepper
For the Dry Rub: Combine the dry rub ingredients in a small mixing bowl.
3 chicken breasts
For the Chicken: Put dry rub on the chicken breasts. In a shallow pan add chicken and some of the sofrito and let it soak for about an hour.
2 tablespoon olive oil
1 cup chicken stock
In a Dutch oven heat 2 tablespoons of olive oil and add chicken breast. Cook until brown on bother sides. Add the chicken stock, cover an cook for 18-20 minutes.
3 medium green peppers (sliced)
1 onion (sliced)
In another frying pan cook the green peppers and onions and olive oil.
1 28-ounce can San Marzano Crushed Tomatoes
1 bay leaf
Meanwhile in another sauce pot combine the remaining sofrito, crushed tomatoes and the bay leaf.
Once the peppers and onions are cooked add them to the chicken and cook for another 10 minutes.
Add the sofrito tomato sauce to the chicken and cook for another 5 minutes. Remove from heat and serve.
3 green plantains
For the Green Plantains: Cut the end off of the green plantains. Slice down the center and cut into thirds. Peel plantains.
Bring a pot of water to a boil and add a pinch of salt. Add plantains to pot and cook until tender, about 20 minutes. Strain out water and mash plantains with garlic, olive oil and salt. Put in a bowl and serve with chicken.