Pollo Frito Fried Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: chicken,
Directions:
: fryer, cut into serving
: pieces
1/2 c flour
1 ts salt
1 ts paprika
1/8 ts pepper
2 TB oil
2 TB butter
1 sm onion -- chopped
1 clove garlic -- chopped
2 TB parsley -- chopped
1 green bell pepper --
: chopped
3 TB flour
1 c chicken stock
: Salt and pepper to taste
1 TB lemon juice
Roll the chicken pieces in the flour, which has been well mixed with
the seasonings. Heat the oil and butter in a skillet; place chicken
pieces skin side down in skillet and cook, uncovered, for 15 to 25
minutes on each side, turning only once. Transfer chicken to heated
serving platter and keep warm. In the same skillet, adding more
butter if necessary, saute the onion, garlic, parsley, and pepper.
Push the vegetables to one side, stir in the 3 tablespoons of flour,
cooking slowly for a few minutes; then add the chicken stock and stir
until thickened. Add salt and pepper to taste and lemon juice; blend
well. Pour this sauce over the chicken and serve. Makes 4 servings.
Trader Vics Book of Mexican Cooking Typos by Brenda Adams
Recipe By : Trader Vics Book of Mexican Cooking
From: Adamsfmle@aol.Com Date: Wed, 9 Oct 1996 19:44:01
~0400
Source from luhu.jp
: pieces
1/2 c flour
1 ts salt
1 ts paprika
1/8 ts pepper
2 TB oil
2 TB butter
1 sm onion -- chopped
1 clove garlic -- chopped
2 TB parsley -- chopped
1 green bell pepper --
: chopped
3 TB flour
1 c chicken stock
: Salt and pepper to taste
1 TB lemon juice
Roll the chicken pieces in the flour, which has been well mixed with
the seasonings. Heat the oil and butter in a skillet; place chicken
pieces skin side down in skillet and cook, uncovered, for 15 to 25
minutes on each side, turning only once. Transfer chicken to heated
serving platter and keep warm. In the same skillet, adding more
butter if necessary, saute the onion, garlic, parsley, and pepper.
Push the vegetables to one side, stir in the 3 tablespoons of flour,
cooking slowly for a few minutes; then add the chicken stock and stir
until thickened. Add salt and pepper to taste and lemon juice; blend
well. Pour this sauce over the chicken and serve. Makes 4 servings.
Trader Vics Book of Mexican Cooking Typos by Brenda Adams
Recipe By : Trader Vics Book of Mexican Cooking
From: Adamsfmle@aol.Com Date: Wed, 9 Oct 1996 19:44:01
~0400
Source from luhu.jp