Pan con pollo!!!?? salvadorian recepie?!


Question: Pan con pollo!!!!?!? salvadorian recepie!?
ok ive been cravin this but!.!.!.Im not salvadorian !.!.!.
im half filipino and half mexican!.and my bff mom made this once because of me! lol how nice!.!.!.
i love this and i dont know how to make it =[
pls pls pls someone give me the exact recepie!.!.!.
espcially with the liquidy thing!!
i would ask my moms friend but she no longer is with her!.!.!.
thanks!
Www@FoodAQ@Com


Answers:
just go buy some pupusas they are much better
lolWww@FoodAQ@Com

SIMPLE ARROZ CON POLLO

4 boneless skinless chicken breasts
1 lb hot italian sausage
1 lg green pepper, chopped
1 lg red pepper, chopped
1 tbs garlic, minced
1/2 cup chopped onion, chopped
1 pkg yellow rice or saffron rice, family sized
salt & pepper
hot sauce
good grade olive oil

Coat the bottom of a large fry pan or saute pan with olive oil!. Over med high heat, saute garlic and onion in the oil until tender but not browned!.

Cut the chicken breasts into 1!.5" chunks!. Remove the sausage from its casings and crumble into small pieces!. Add the chicken and sausage to the garlic and onion mixture; salt and pepper to taste!. Saute the mixture, stirring frequently!.

When the meats are almost cooked through, add the chopped pepper and continue to saute until done!.

Add the rice and any packaged seasonings to the mixture and stir!. Add water (according to package directions) and hot sauce to taste and stir!.

Cover and simmer until water is absorbed, approx!. 25 minutes or according to package directions!.

Fluff with fork and serve!.

Chorizo can be substituted for the Italian sausage!.

Frozen peas may be used instead of the pepper!. If so, add them when the rice and water is added to the pan!.Www@FoodAQ@Com

maybe this is what you're looking for
* 8 chicken thighs (about 6 oz!. each)
* 1 tablespoon chili powder
* About 1 tablespoon vegetable oil
* 1 white onion (8 oz!.), peeled and chopped
* 3 cloves garlic, peeled and minced
* 2 fresh jalape?o chiles (1 1/2 to 2 oz!. total), rinsed, stemmed, and thinly sliced
* 1 1/2 cups long-grain white rice
* 2 cups fat-skimmed chicken broth
* 1 can (14 oz!.) stewed tomatoes
* 1 3/4 cups (9 oz!.) frozen corn kernels
* 1/3 cup chopped fresh mint leaves
* Salt

Preparation

1!. Remove skin from chicken!. Trim off and discard excess fat!. Rinse chicken and pat dry!. Rub chili powder all over pieces!.

2!. Set a 12-inch frying pan with 2-inch-tall sides or a 5- to 6-quart pan over medium-high heat!. When hot, add oil and tilt pan to coat bottom!. Add chicken in a single layer and turn as needed to brown on both sides, 10 to 12 minutes total (if necessary, brown in two batches, adding 1 more tablespoon oil if needed)!. Transfer to a plate!.

3!. Add onion, garlic, and jalape?o chiles to pan; stir often until onion is limp, about 3 minutes!. Reduce heat to medium and add rice; stir often until rice is opaque, about 3 minutes!. Add broth, tomatoes (including juices), corn, and 1/4 cup mint!. Bring to a boil over high heat!.

4!. Lay chicken pieces slightly apart in pan!. Reduce heat to low, cover pan, and cook until rice is tender to bite and chicken is no longer pink at the bone (cut to test), 25 to 30 minutes!. Sprinkle with remaining mint and add salt to taste!.
Www@FoodAQ@Com

No se!. Bread with chicken!? Just go online and google la receta there are a million web sites with recipes from around the world I'm sure there is some info out there in cyber space!. Good luck !Www@FoodAQ@Com





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