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Pollo Secco
("Beachfront Culinary Adventures in Cabo" Tour)
Ingredients
3 lbs. chicken thighs trimmed
2 cups of chopped red onions
2 cups chopped green bell peppers
2 bunches cilantro
1 bunch green onions (6)
2 cloves of garlic
1 cube chicken bullion
6 roma or 15 cherry tomatoes
1 can of light beer
1 avocado
2 packages Sazon Goya
(coriander & annatto spices)
2 tbs cumin
2 tsp cayenne pepper
1 tsp black pepper
2 bay leaves
1 pkg or can of frijoles
 ![]()
Directions
Finely chop or blender/food processor 1 cup red onion, 1 cup green pepper, ½ cup cilantro, 3 green onions (bulb plus stem), 1 clove garlic, half of tomatoes. Saute in 1 tbs olive oil until tender.
After tender, add cayenne, cummin, 1 pkg of Goya powder, black pepper, and continue to sauté.
Remove sauted veggies from pot, add 1 tbs olive oil and lightly brown chicken.
Add veggies back in, along with coarsely cut remaining onion, bell pepper, garlic, green onion, tomatoes. Add beer. Add bay leaves. Bring to boil then reduce to simmer for two hours covered.
Rice
2 cups rice
4 cups water
1 cube chicken bullion
1 package Goya powder
Plantains (4 ripe plantains)
To Serve
Cup rice, chicken with sauce, frioles, fried plantains, avocado slices and cilantro garnish.
Cut into ¼" slices. Pan fry in veggie oil at 350 degrees. |
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