Pollo al Vino de Ivonne (Ivonne's Cuban Chicken in Wine Sauce)

"Pollo al Vino" translates to "Chicken in Wine" I learned this recipe through my blog buddy/ friend Ivonne from her blog Cuban in the Midwest (which is one of the must check blogs along with mine if you like Cuban Cuisine, besides my blog her's is the most complete I've seen dedicated to the Cuisine of Cuba, so like I said a must check if your trying to explore Cuban culture through a culinary perspective)

Anyways back to the recipe, this stew is a nice change from the other typical Cuban stews in that it contains NO TOMATO products in any form (no tomato sauce, or paste, ketchup or fresh tomatoes) most Cuban meat stews are stewed in a red tomato based sauce with wine, and this one offer's a nice change. It does have a reddish color, but that color is achieved from using paprika in the dish, the sauce is simply formed by stewing meat in very low heat with simply wine, and the Cuban holy trinity (onion, garlic, bell pepper) with spices, the meat will release it's own juices when simmered for awhile and the steam and stuff will cook everything perfectly and all everything just marry's well. It was a hit in my house :)

Growing up my grandmother always talked about Cuban meat stews that her father used that were made without tomato, they were used to stew meats like goat, lamb, duck, rabbit, and chicken, however my grandma never really made them so I never had the opportunity to try it, so when I saw a recipe that resembled what my grandma had spoken about I was like "I need to try it!" my grandma has shared a recipe with me from what she remembers, but I was doubtful of them because I was like "well if it has no water just wine and stuff won't it evaporate and the meat kinda burns idk) but it turns out it didn't lol. from trying Ivonne's recipe that technique works, but yeah i have never gotten to making it. (it's similar to Ivonne's but spiced different and the result seems to give you a dark brown sauce I will share it someday)

I did modify the recipe a bit but overall it's the same way she made it, only difference, I stewed the potatoes and carrots from the very beginning with the meat, and browned the meat prior to stewing it and sauteeing aromatics :) I recommend this dish to anyone ya'll need to try it! :)

Ingredients:
-1 whole chicken (cut into segments, remove skin, wash, drain and rinse several times, I have hte habit of cleaning it like 2 times, then giving it a last wash with vinegar, salt, nad water then drain and pat-dry. I do this because I like getting rid of the little taste some meats may have...)
-ground black pepper to taste (I used about 1 tsp.)
-sweet smoked Spanish paprika (1 1/2 teaspoons)
-salt to taste (I used 2 teaspoons to rub all over the chicken)
-1 green bell pepper chopped
-1 onion chopped
-6-8 cloves garlic minced
-1 cup dry white wine or dry sherry
-2 bay leaves
-3 large potatoes, peeled cut into 3 sections or cut in two
-3 carrots, peeled and cut horizontally, or in rounds your choice
-6 large Pimiento stuffed green olives cut into 3 sections, or 12 small one (I think canned black one's seedless would work too)

Directions:
(1) Place cleaned chicken in a bowl and run in/ toss well and coat well with salt, pepper, and paprika.
(2) Brown it in batches in olive oil, over high or medium high heat. Afterwards i set it aside in a deep pot
(3) In the same pan you browned the chicken sautee onions, garlic, bell pepper over medium high stirring occasionally making sure to scrape any browned bits, de-glaze with 1 cup of wine, and bring to a rolling boil
(4) Toss the sauteed onion, garlic, bell pepper and wine mixture into the pot with the chicken, throw in potatoes, carrots and olives. I added 1/2 cup water to this just incase it needed more liquid to cook. Bring to a rolling boil covered, for about 1 minute or 2. Then lower heat to low and simmer covered for about 45 minutes. And ta-daaa you should end up with this

Pollo en Salsa Barbacoa (Chicken in Cuban-style BBQ sauce)

Pollo in spanish is chicken (well most know this) and "Salsa Barbacoa" means "BBQ sauce". Literal translation for this dish is "Chicken in BBQ Sauce" This chicken is tangy, sweet, salty, and smokey. The chicken is marinaded in something called "mojo" pronounced "mo-ho" which is a mixture of lime or lemon or sour orange with garlic, and salt sometimes other spices are added, it is often used to marinade meats in Cuban Cuisine, then the chicken is floured, browned in butter and baked or stewed in a homemade BBQ sauce which has ingredients common in the cuban kitchen (wine, sugar, lime, ketchup, butter, onion, and soy sauce) yes soy sauce, stuff like fried rice and Chinese fast food was always popular in Cuba due to Chinese migration.

Anyways, this recipe I saw it in a Cuban group called "Comida Cubana" on facebook (it's a wonderful group dedicated to the Cuban kitchen, unfortunately it's all in Spanish for those who don't understand the language). I had never cooked this dish before but saw it posted on that group, and on a few Cuban sites, some say it's from Nitza Villapol's cookbook called "Cocina al Minuto " (for those that don't know Nitza Villapol is what many consider the Cuban Julia child and many Cuban woman who had never been in the kitchen learned from this book, however I will add I never learned Cuban food through her, nor prepare everything the same way she does or always agree with her way of doing things lol. but I do like her recipes for idea's or inspiration.)

According to some people who commented the recipe it's apparently a party food for some, made on special occasions, and is held in high esteem, the recipe is also an attempt to reproduce a delicious BBQ chicken popular in the 80's from a restaurant called "Polinesio Restaurant del Hotel Habana Libre" in well Havana, Cuba. Formally known from word of mouth as "Trader Vicks" in 1958 Cuba.

I do re-call my grandmother making a Cubanized BBQ chicken which was chicken marinaded in Mojo then deep-fried til cooked through then tossed it in BBQ sauce and served. Maybe this was her version of the dish? I've also seen in several Spanish blogs dedicated to well Spanish Cuisine dishes called "Pollo en Salsa Barbacoa" which braise/ stew chicken in other homemade variations of BBQ sauce. Anyways well here's the recipe I found and let me tell you it was delicious and a hit in my house, served with white rice, black beans, and a salad :) Give it a try you'll be pleasantly surprised, and it isn't overly sweet either. I'm glad I tried it :)

Main Ingredients:
-3-4 lbs. chicken cut into sections (cleaned)
-1/2 cup sour orange juice (you can sub for 1/2 orange 1/2 lemon or lime juice)
-1/2 head garlic finely minced preferably mashed to paste
-1 teaspoon salt
-ground black pepper to taste (about 1 tsp.)

Ingredients to dust chicken:
-1/2 cup flour
-2 tsp. sweet smoked Spanish paprika (I used Pimenton Picante which is a hotter version but in my opinion it isn't spicy)
-1 tsp. salt

Ingredients for sauce:
-1 cup ketchup (I used a brand with no High-Fructose Corn syrup you don't have to)
-1/2 cup dry white wine (red will work too)
-1 tablespoon soy sauce
-1 tablespoon sugar
-juice of 1 small lime
-1 grated or finely chopped onion
-1/3 cup water
-2 tablespoons melted butter

Directions:
(1) Marinade the chicken in a large bowl with salt, pepper, sour orange juice, and garlic for atleast 30 minutes, preferably 2 hrs or over night. Set aside in fridge.

(2) Mix all the sauce ingredients (ketchup, wine, soy sauce, sugar, lime, onion, water, butter), in a small pot, and bring to a boil, then remove from heat, and set aside.

(3) When ready to prepare your chicken pre-heat oven to 325 degrees.

(4) Mix your flour, paprika, and salt in a large plate set aside.

(5) Heat a large frying pan with about 1 stick butter (if you must margarine I suppose) and dust the chicken in flour and shake off excess then brown on both sides, in batches.
When all your chicken is browned, throw your BBQ sauce in the pan and de-glaze with the sauce,
coat the chicken in the sauce.

(6) Transfer to a baking dish, pour any leftover sauce over,
and cover with aluminum foil, bake for 1 hour and 15 minutes in oven at 325 degrees, then uncover and raise heat to 400 and cook an additional 10- 15 minutes until a browned color is achieved on top :) Remove from oven and serve.
PLEASE NOTE:
(1) If done in the oven like how I mentioned you get a thick glaze on it, however if you do not want to use the oven and still get delicious results your other option is to after browning the chicken in batches, throw it all in a pot, along with the sauce, add a bit more water, bring to a boil and cover to simmer on low for about 45 minutes until tender :)
(2) There is another dish many Cubans call "Pollo en Salsa Barbacoa" but it is prepared completely different and does have a different taste. And is extremely quick, simple, and is done stove-top. Only has 3 ingredients including the chicken LOL. if you don't count some water, I'll share it next time. Stay tuned, never have made it before but from the list of ingredients it's bound to be delicious :)

(3) Still no new camera so sorry for the photos

Arroz Con Pollo en Forma de Paella (Chicken and Rice in Paella form)

Before I begin for this recipe your going to need a "Paellera" which is a large flat round pan, or a large round kinda flat clay pot, if not it won't come out the same or work. Also if your burner is too small it won't work well or you'll have to rotate it many times.

I've been looking forward to making a Seafood Paella, but wanted to give myself a practice round so I made "Arroz Con Pollo" (chicken with rice) and cooked it in the same fashion (cooking time, liquid ratios, technique) that I would use to make the seafood paella.

Traditionally the technique to cook "Paella" is to cook outdoors on charcoal or wood fire or indoors over flaming coals. Some people use large burners also. The rice is never covered, it's cooked open in a large flat pan called a "Paellera"in english a "Paella pan" I didn't feel like cooking it outdoors and was okay using one of my normal stove burners since it was large enough, and I ended up using to burners towards the end to get my rice to cook evenly. Rotating and technique was important on my stove top.

I've made this dish before for a friend at his house, unfortunately his stove was really small and the burner so i could never get my paellera in the center of the fire, the rice didn't cook evenly, parts burnt and the fire just wasn't large and wide enough to make all the water evaporate perfectly. I ended up with mushy rice.

But here at home it came out perfect :)

Ingredients:
-3 lbs. chicken cut into small pieces
-1 onion minced
-1 bell pepper minced
-1/2 head garlic minced
-2 ripe grated tomatoes or chopped or 1/2 cup tomato sauce
-salt to taste
-ground black pepper to taste
-1 teaspoon ground cumin
-2 bay leaves
-1 can or bottle of your favorite beer or 1 cup dry white wine
-5 cups water plus 1 more so I guess 6 (you may need more depending on your burner or stove)
-2 1/2 cups short grain rice
-1 tsp. bijol/ colorante/ saffron or a sazon goya packet with achiote or azafran for color

Optional:
-1/2- 1 cup frozen peas for color
-1 fire roasted red bell pepper cut into strips for color

Directions:
(1) Heat a the large pan on high heat, when hot, quickly add olive oil, lower heat to medium high, sprinkle with salt so chicken won't stick to much, and add chicken, sprinkle with salt and pepper to taste. Brown chicken on all sides

(2) While chicken is browning, chop your onion, bell pepper, and garlic. Once browned, stir in onion and bell pepper, allow to cook down until translucent, add garlic cook until fragrant, add tomato sauce stir well and reduce, add all your spices, bay leave, cumin, oregano. Stir well, and stream in beer all of it, allow to reduce on high heat and it will deglaze everything to until it's thick and coats the chicken.
(3) Add your water and bring to a boil on high heat, add saffron or bijol or whatever coloring you used, along with 1 teaspoon chicken bouillon (optional) lower heat to medium high and allow chicken to boil for about 10-15 minutes uncovered or more until it's tender.
(4) Somewhere in between while doing all that stuff, clean your rice by washing it 3 times, and drain it well, add it to the boiling pot in the form of a cross (I don't know why it's superstition or tradition I guess)
(5) Spread it evenly, throw your peas (optional) allow to boil on high heat for 5 minutes, then lower heat to medium high for 15 minutes
(6) Turn off heat, cover with a cloth, and seal with a top if you have one let it rest at least 10 more minutes (this will make the harder rice on top poof or be tender enough to eat)
(7) Uncover, decorate with fire roasted red bell pepper
(8) Served it at the table family style so everyone can just pile it up on their plates, along with a delicious salad. Felt like doing this close- up
On my plate, I went a little light on the yellow coloring but it was still delicious
PLEASE NOTE:
*I have a pot of boiling water on the side, in case the rice absorbs all the liquid to quickly and needs more, I ladle hot boiling water or broth carefully.

*Also this is the best Arroz Con Pollo I have made, my family loved it! From now on this will be the "Arroz Con Pollo" I will be making :)

Pollo Asado en Cazuela (Chicken Roasted in Pan)

Pollo Asado en Cazuela literally translates to "Chicken Roasted in Pan" I don't understand why this name was given to this dish since the meat is actually braised rather than roasted, but oh well that's what it's known as and or called.

This recipe is the common Cuban version of the dish, which is simply marinading Chicken in a mojo, browning it, de-glazing with wine, and simmering it with onions. Simple.

The recipe I got it from Rox's from "The Yuca Diaries" when she commented on my "Pollo Frito a la Criolla" which is almost identical to this except I made a really garlicky, plentiful mojo sauce, and simmered the chicken in a huge amount of mojo with typical cuban spices with onions no wine or anything and does need long marination time as well. She told me how that chicken recipe reminded her of her grandmother's "Pollo Asado en Cazuela" and she gave me a brief on what it had and how it's done. Other Cuban recipes are online just like this one to (well with different ratio's and the addition of black pepper) so I'm guessing this recipe is something fairly common that everyone prepares more or less the same way... although I've seen Spaniard make dishes with that name and it's slightly different.

I also saw this recipe on line and am not sure who's the source since it's all over the net and all sorts of sites. One of them cited as being from "Andy Natal from Torrance, California" so maybe she's the source of all those online recipes of it, or all CUban make it the same, idk.

Ingredients:
-1 whole chicken (cleaned, cut into segments)
-3-6 cloves garlic (3 if you want it real mild for you know... the "American pallet"...)
-1/2 cup sour orange or lemon or lime (your preference)
-salt to taste
-lard or oil
-1 large onion thickly julienned
-1/2 cup white wine
-1 bay leaf

Directions:
(1) Marinade chicken with salt, garlic, and sour orange juice. Let marinade 1 hour to over night if you have time.
(2) Afterwards, heat lard or oil on really high heat, and brown chicken all over, set aside.
(3) Sautee onions, de-glaze with white wine.
(4) Throw chicken and bay leaf and simmer 25- 35 minutes.
(3) It's done simple. Serve with white rice and a salad.
Please Note:
*If you want to you don't have to marinade the chicken just season it, and straight into the pan to brown and continue the recipe, of course it won't be as good.

*Also you can do this with the whole chicken without cutting it, just brown the whole chicken all over nad throw wine and cover to simmer for a while. but I don't like it like that.

*Some people like to add potatoes. In that case I highly recommend adding 1 cup water. Or instead fry some potatoes to serve on the side.

Nathan's Sopa de Pollo Estilo Cubano (Nathan's Cuban-style Chicken Soup)

What makes a Chicken soup "Cuban style" well what I've noticed is Cuban chicken soups usually have noodles, shredded- deboned chicken, and some type of root vegetable or other starchy veggie depends what the cook likes any combination or use of malanga/ taro, yuca, plantains, potatoes, calabaza, corn, etc. it's up to personal preference.

There are many versions of Cuban chicken, in my version I make a really well seasoned golden stock, to which I like to use Calabaza/ orange fleshed squash, potatoes, and I like to separately simmer yellow plantains to those that like these sweet morsels added to their soup. I also like to fry the noodles added to the soup prior to simmering them because it gives them a delicious toasty flavor, and beautiful color, and it also doesn't let the noodles turn to much or release all their starch into the soup.

The result is a fragrant golden broth married with chunks of sweet starchy orange fleshed calabaza, golden colored potatoes, sweet plantains, , toasty fried noodles and tender melt in your mouth shredded chicken that has everything you need and can stand alone as a meal.

Try my recipe you won't regret it. It is simply comfort food.

Ingredients for stock:
-1 whole chicken or 3- 4 lbs. bone in chicken meat
-1/2 a bunch of cilantro
-1 green bell pepper cut int0 4 pieces
-1 onion quartered
-8 cloves garlic, peeled left whole
-3 tomatoes quartered
-2 teaspoons chicken bouillon
-1 teaspoonful ground cumin
-1 teaspoon freshly ground black pepper
-1 teaspoon oregano
-salt to taste I used about 1 1/2 teaspoons
-1/2- 1 teaspoon bijol/ anatto seed powder, or achiote, or "colorante" or saffron

Ingredients for rest of soup:
-1- 2 lbs. Calabaza (peeled and cut into chunks)
-2 large potatoes (peeled cut into chunks)
-3-4 yellow to yellow spotted plantains
-1/2 lbs. which is half a bunch spaghetti, angel hair, or "Fideos"
-extra-virgin olive oil (for frying noodles)
-1/2 a bunch fresh cilantro minced or minced scallion or green onion leaves (for color) also parsley works well too. I use Cilantro because my mother and I love it.

Directions:
(1) In a large pot, fill with enough water to cover chicken (maybe 14 cups more or less I eye ball it) add 1/2 cilantro bunch, bell pepper, onion, garlic, tomato, chicken bouillon, cumin, ground black pepper, oregano, and salt to taste. Bring to a boil. Clean chicken well, leave or remove skin depends on your preference. I like to wash it twice, then wash it in freshly squeezed lime, salt, and water, rinse again in water, and strain. (yes I'm picky sometimes). Add chicken to pot.

(2) Bring everything to a boil on really high heat, then cover and simmer on medium to medium low45 minutes to 1 hour.
(3) Afterwards, remove chicken, set aside,
strain the stock so your left with only the stock. (you don't want to eat those vegetables that been boiling forever in there, they are just for flavor and release their essence into the stock anyways)
(4) Now add bijol or saffron to the stock, bring it to a boil on high heat, add calabaza and potatoes.
(5) Meanwhile fry the noodles until golden in olive oil, drain on paper towels then throw into the boiling stock with calabaza and potatoes (once it has boiled for about10 minutes since they take longer to cook than the noodles), cover and boil for about 15 minutes or until noodles are cooked.
(6) Now during this time, de-bone and shred the chicken, add it to the pot. Turn off heat and add minced cilantro for color, that's when the dish will look beautiful other wise it will look unappealing because the sea of yellow will be to strong :)

(7) You though I forgot about the plantains, well I didn't I like to cook them separately. Bring water to a boil, wash plantains, cut ends, and cut them into large rounds leave peel on, boil in water and when they are tender about 20- 30 minutes, they will be swollen and almost popping out of their skins. Take as much as you want, peel it and add it to your bowl of soup. Cook the plantains with whatever time you have in between the cooking of the soup.
(8) I like to serve the soup as a stand alone dish, some people like to eat it with bread or even rice, that's too much carbs for me but to each their own I say. If you wish serve with lime or lemon wedges,

NOTE
If interested in seeing other Cuban Chicken soups several Cuban cooks have made delicious one's each different in it's own way I'll list them below so you all can see :)

(1) Marilyn's Cuban Chicken Soup from her blog "My Cuban Traumas" her version is a redish golden broth with typical Cuban sofrito flavor (garlic, onion, bell peppers) with potatoes, carrots, celery, and corn and of course noodles and shredded chicken meat.

(2) Marcia's Cuban Chicken Soup featured the blog "Cuban Home Cooking" is more simple, she uses no spices, and makes a simple stock with tomato, onion, and garlic she likes to use a combination of taro/ malanga, potatoes, plantains, and carrot.

(3) Marta's Cuban Chicken soup from "My Big Fat Cuban Family" uses a ready made chicken broth, kicked up with a cilantro, scallion lemon flavor. She likes a combination of ripe plantains, yuca, and potatoes, and like the rest of them yes noodles and shredded chicken.

(4) Lastly Bren from Flanboyanteats showed her mother's version of Cuban Chicken soup, more similar to mine, except no spices, she uses scallions and basil leaves instead of cilantro, doesn't discard the veggies instead liquifies them and adds them back to the stock, and uses a combination of taro/ malanga, potato, squash, and corn.

P.S.

All those recipes are good and unique in their own way, I just like mine the way it is though :) Also my grandmother doesn't like potato in her chicken soup, she makes it just like me EXCEPT she doesn't fry the noodles and uses a combination of only calabaza, corn, and separately boils plantains which she considers "optional"

Estofado de Pollo Con Hierbas Aromaticas (Chicken Stew with Aromatic Herbs?)

Lately in Southern California this week it's been nothing but cold and rain rain rain, something not so common down here. So in my house it's been nothing but hardy bean and meat stews, soaked with crusty warm bread and or hot rice as well as creamy vegetable soups we just consume as a hot drink. Mmmmm... and my mom's been making lots of hot chocolate for me when I come from school.

Anyways with this weather I felt like eating a hearty stew with chicken, potatoes, carrots, and meaty mushrooms in a thick soupy sauce of course to eat with my rice or bread.

I had/ still have tons of fresh herbs (a grip load of thyme I need to use up soon because it will go bad this week) and I decided to make this chicken stew throwing a bunch of fresh herbs I had. Let me tell you this chicken was so flavorful and aromatic, but yet mellow and pleasant.

I don't know what to call this dish honestly... it's not traditional or authentic anything, it's prepared like very typical Cuban and Spanish tomato based meat stews except I threw a bunch of fresh herbs that somehow married with the sweet smoked Spanish paprika really well, my boyfriend however felt that this harmony made it feel like it was missing something? (he's use to more bold tastes I guess, or that was just his personal opinion... I did feel it very mellow and not over powering so maybe that's his interpretation of missing something)

So back to not knowing what to call it, well it is a stew made with chicken and has tons of aromatic herbs so I guess it's okay to just label it "Estofado de Pollo Con Hierbas Aromaticas"/ Chicken Stew with Aromatic Herbs, not very creative I know if any of you think of another name let me know :)

Ingredients:
-3 1/2- 4 lbs chicken
-1 large onion minced
-1 medium bell pepper minced
-1/2 head garlic, peeled, minced
-1 can 8 oz. tomato sauce
-1/2-1 cup red wine or white wine (your preference)
-2 large sprigs fresh rosemary
-4 small sprigs fresh thyme
-4 small sprigs fresh oregano
-12- 15 whole black peppercorns
-2-3 bay leaves
-1 teaspoonful sweet smoked Spanish paprika or cumin just something smokey (optional I just felt like adding it, I used smoked Spanish paprika)
-4 medium potatoes peeled left whole or cut in half
-1 lbs. carrots, peeled cut in half or left whole
-1 lbs. fresh or reconstituted mushrooms (I used shitake mushrooms I rehydrate)
-1 cup fresh or frozen peas (I use frozen and add it the last 5 minutes of cooking)
-salt to taste
-2 teaspoons chicken bouillon (optional)

Directions:
(1) Cut chicken into segments, wash really well, pat-dry set aside. (in my house we usually wash the chicken by washing once with water, then drain, then we submerge in water in sink with fresh squeezed lime and squeezed lime halves, as well as salt and drain twice more then pat-dry and set aside, this gets rid of that "chicken taste" and any slimy residue most chicken has)
(2) Heat a large pan on high heat, when hot add olive oil, lower to medium high and immediately add chicken pieces one by one, sprinkle with salt and let brown on all sides.

(3) Set chicken aside, and now saute onions, bell peppers until tender about 5-7 minutes, then add garlic together with rosemary, thyme, bay leaves, black peppercorns and stir well until fragrant about 1-2 minutes., add wine and allow to bubble and reduce a bit, then add tomato sauce.

(4) Add chicken back, along with potatoes and carrots, add enough water to barely cover everything.
(5) Now bring to a boil on very high heat, remove any scum, add chicken bouillon powder or cube crumbled in, cover and cook on medium heat or medium low for 25 minutes, add peas and fresh mushrooms and cook an additional 5 minutes.
(5) Serve :)
(6) If using dried mushrooms add them together with the chicken, potatoes, and carrots. I soaked dried shitake mushrooms in water for 6 hours (well I just left it over night) then drained, washed, and cut ready to use in my recipe.

Please Note:
-I threw all the fresh herbs whole, you can tie it into a bouquet so you can remove later, or remove all the rosemary, thyme, and oregano leaves from the stems and chop them finely then add, and if whole black peppercorns bother you, you can throw ground I guess. Heck I think you can substitute all the fresh herbs with 1 teaspoon of the dried version of them and still get similar results.
-you can probably use chicken stock instead of water if you wanna avoid bouillon.