Terms of Use & Privacy Policy

Healthcare Nondiscrimination

Accessibility

Virginia Consumer Privacy

Celebrations

All Celebrations

Cherished Traditions

Gathering Customs

Hispanic Heritage Month

Recipes

All Recipes

Soups & Salads

Main Dishes

Side Dishes

Desserts & Drinks

Savings

Shop

Facebook

Instagram

Pinterest

YouTube

Chicken

Whole Roasted Chicken with Adobo, Lime, and Cilantro & Vegetable Yellow Rice

Ingredients

Steps - Whole Roasted Chicken with Adobo, Lime, and Cilantro

Steps - Vegetable Yellow Rice

Nutritional information

Line baking sheet (or roasting pan) with foil. Cut onion into large pieces. Cut 1 lime in half, then cut other lime into wedges. Melt butter. Combine butter, salt, pepper, and chipotles.

Pat chicken dry. Stuff onion and halved lime into chicken cavity. Place chicken on baking sheet and coat evenly in adobo mixture (wash hands). Let stand at room temperature 30 minutes.

Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours until 165°F. Remove from oven, tent with foil, and let stand 15 minutes before slicing; chop cilantro coarsely (1/2 cup). Serve chicken with lime wedges and cilantro.

Whole Roasted Chicken with cilantro and lime garnish

Steps

Whole Roasted Chicken with Adobo, Lime, and Cilantro

Image of arroz con pollo (chicken with rice)

Arroz con Pollo (Chicken with Rice)

Chop onion and bell pepper coarsely. Place flour in shallow pan. Coat chicken with seasoning, then with flour, shaking off excess (wash hands).

Preheat oil in large, deep sauté pan on medium 2–3 minutes. Place chicken in pan (in batches). Cook 6–8 minutes, flipping occasionally, until browned. Remove from pan and repeat with remaining chicken.

Add onions and bell peppers to same pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice; cook 2–3 minutes, stirring occasionally, until rice becomes fragrant.

Stir in tomato paste and stock until blended. Nestle chicken into mixture. Bring to a boil, then reduce heat to low; cover and simmer 20 minutes. Remove pan from heat and let stand covered 5 minutes or until rice is tender and chicken is 165°F.

Chop cilantro coarsely (1/3 cup). Place chicken and rice on serving platter and sprinkle with cilantro. Serve.

Ajiaco (Colombian-Style Chicken, Potato, and Corn Soup)

<strong>Prepare the soup.</strong> Chop yellow onion (1 cup), and garlic (2 tablespoons) coarsely. Place chicken, 2 tablespoons oil, yellow onions, garlic, salt, and pepper in large baking dish and toss to combine (wash hands). Cover and refrigerate 4 hours (or overnight).

Preheat 4-quart Dutch oven on medium-high 2–3 minutes. Pour remaining 2 tablespoons oil in Dutch oven and add chicken mixture. Cook 6 minutes, turning and stirring occasionally, or until chicken is browned. Pour in stock and bring to a boil. Reduce heat to low; cover and simmer 25–30 minutes until chicken is 165°F. Meanwhile, peel and dice potatoes (about 2 cups each).

Remove chicken and set aside to cool, leaving cooking liquid in Dutch oven. Return Dutch oven to medium heat and add potatoes. Cover and simmer 5 minutes. Tie cilantro and green onion bunches together with twine.

Add corn, cilantro-onion bundle, and guascas to Dutch oven. Cover and simmer 15–20 minutes until potatoes are fork-tender. Meanwhile, remove skin from chicken and discard; shred chicken into bite-size strips.

Remove cilantro-onion bundle. Return shredded chicken to Dutch oven; simmer 1–2 minutes until chicken is warmed through.

<strong>Prepare the toppings. </strong>Halve avocados, remove pits and flesh with a spoon, and slice flesh; chop cilantro leaves and capers. Ladle soup into serving bowls and serve with toppings on the side.

Crunchy Plantain Chicken

Crush plantains. Place in shallow dish and combine with garlic powder, onion powder, paprika, and 1 1/2 teaspoons salt. Beat egg with remaining 1/2 teaspoon salt in second shallow dish.

Cut chicken in half and place between 2 sheets of plastic wrap (wash hands). Pound with meat mallet until each piece is about 3/4-inch thick. Dip chicken into egg (letting excess drip off). Coat chicken with plantain mixture, pressing with fingertips to adhere (wash hands).

Heat butter and oil in large, nonstick sauté pan on medium 2–3 minutes until butter is melted. Add chicken to pan (in batches, if needed); cook 3–4 minutes on each side until coating is golden and chicken is 165°F. Serve.