WEEKDAYS 1e|12c|p

Pollo a la Nilsa

Evette Rios
Servings: 5
45 to 60 min

Don't make chicken the same way every night - try this dish from Evette!

  • Ingredients
  • step-by-step directions
Pollo a la Nilsa
  • 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 cilantro (could substitute with cilantro), chopped
  • 1 teaspoon dried oregano
  • 1/4 cup extra virgin olive oil
Dry Rub
  • 1 tablespoon oregano
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 chicken breasts
  • 2 tablespoons olive oil
  • 1 cup chicken stock
  • 3 medium green peppers, sliced
  • 1 onion, sliced
  • 1 28 ounce can San Marzano Crushed Tomatoes
  • 1 bay leaf
Green Plantains
  • 3 green plantains
  • salt
  • garlic, minced
  • 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.
  • For Chicken: Combine the dry rub ingredients in a small mixing bowl. 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.
  • In a Dutch oven heat 2 tablespoons of olive oil and add chicken breasts. Cook until brown on both sides. Add the chicken stock, cover and cook for 18-20 minutes.
  • In another frying pan cook the green peppers and onions and olive oil.
  • 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.
  • For 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. 
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