WEEKDAYS 1e|12c|p

Evette Rios' Pollo a la Nilsa

Pollo Nilsa Evette Rios
Make dinner special with this dish!
skill level
Easy
time
30-60min
servings
5
cost
$
Contributed by :
Don't make chicken the same way every night - try this dish from Evette!
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ingredients
  • 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
  • salt
  • garlic (minced)
  • olive oil
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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.
  • 2
    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
    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.
  • 4
    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.
  • 5
    Olive Oil
    3 medium green peppers (sliced)
    1 onion (sliced)
    In another frying pan cook the green peppers and onions and olive oil.
  • 6
    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.
  • 7
      
    Once the peppers and onions are cooked add them to the chicken and cook for another 10 minutes.
  • 8
       
    Add the sofrito tomato sauce to the chicken and cook for another 5 minutes. Remove from heat and serve.
  • 9
    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.
  • 10
    salt
    garlic (minced)
    olive oil
    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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