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Some good and delicious pollo tapado

Definitely one of my favorite Managua recipes, “pollo tapado” is a very flavorful way to eat that backyard chicken. Add some avocados, some cheese, some fried plantains and rice…and wash it down with an ice-cold Pepsi. Umm ummm…. Here is the recipe for pollo tapado nicaragüense:

Sure, here’s the recipe for “Pollo Tapado” in both English and Spanish:

English:

Ingredients:

  • 1 whole chicken, cut into pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 tomatoes, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 2 cups cooked rice
  • 1 cup shredded mozzarella cheese
  • Fresh cilantro for garnish

Instructions:

  1. Season the chicken pieces with salt and pepper.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces on all sides, then remove from the skillet and set aside.
  3. In the same skillet, add the chopped onion, garlic, and bell peppers. Sauté until softened.
  4. Add the chopped tomatoes, ground cumin, dried oregano, salt, and pepper. Cook for a few minutes until the tomatoes are softened.
  5. Return the browned chicken pieces to the skillet. Pour in the chicken broth and bring to a simmer. Cover and cook for about 20-25 minutes, or until the chicken is cooked through.
  6. Preheat the oven to 350°F (175°C).
  7. Transfer the cooked rice to a baking dish. Place the chicken pieces on top of the rice.
  8. Sprinkle the shredded mozzarella cheese over the chicken and rice.
  9. Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
  10. Garnish with fresh cilantro before serving.

Spanish:

Ingredientes:

  • 1 pollo entero, cortado en piezas
  • 2 cucharadas de aceite vegetal
  • 1 cebolla, picada
  • 2 dientes de ajo, picados
  • 1 pimiento rojo, picado
  • 1 pimiento verde, picado
  • 2 tomates, picados
  • 1 cucharadita de comino molido
  • 1 cucharadita de orégano seco
  • Sal y pimienta al gusto
  • 2 tazas de caldo de pollo
  • 2 tazas de arroz cocido
  • 1 taza de queso mozzarella rallado
  • Cilantro fresco para decorar

Instrucciones:

  1. Sazona las piezas de pollo con sal y pimienta.
  2. Calienta el aceite vegetal en una sartén grande a fuego medio-alto. Dora las piezas de pollo por todos lados, luego retira de la sartén y reserva.
  3. En la misma sartén, agrega la cebolla picada, el ajo y los pimientos. Sofríe hasta que estén suaves.
  4. Agrega los tomates picados, el comino molido, el orégano seco, la sal y la pimienta. Cocina durante unos minutos hasta que los tomates estén suaves.
  5. Vuelve a poner las piezas de pollo doradas en la sartén. Vierte el caldo de pollo y lleva a fuego lento. Cubre y cocina durante unos 20-25 minutos, o hasta que el pollo esté cocido.
  6. Precalienta el horno a 350°F (175°C).
  7. Transfiere el arroz cocido a un plato para hornear. Coloca las piezas de pollo encima del arroz.
  8. Espolvorea el queso mozzarella rallado sobre el pollo y el arroz.
  9. Hornea en el horno precalentado durante unos 10-15 minutos, o hasta que el queso esté derretido y burbujeante.
  10. Decora con cilantro fresco antes de servir.

More pictures of pollo tapado here.

Another recipe here.

Pollo tapado - Nicaraguan home cooking
Pollo tapado Nica style
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