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PUERTO RICAN STYLE BREADED CHICKEN WITH AAROZ CON GANDULES


INGREDIENTS :


BREADED CHICKEN :


5 CHICKEN BREASTS SLICED

BREADCRUMB MIX

2 EGGS

3 PINCHES OF SALT


BREADCRUMB :


4 SLICES WHITE TOAST

1 TABLESPOON PARSLEY FLAKES

1/2 TEASPOON KNORR SEASONING

1/4 TEASPOON ONION POWQDER

1/4 TEASPOON BLACK PEPPER

1/4 TEASPOON GARLIC POWDER

1/2 TEASPOON SALT


ARROZ CON GAN GANDULES INGREDIENTS :


1 1/2 CUP WHITE RICE

1 1/2 CUP GANDULES

7 STUFFED OLIVES

65 GRAMS COOKING HAM

1 TABLESPOON TOMATO PASTE

3 TABLESPOONS SOFRITO

1 3/4 WATER

2 TABLESPOONS VEGETABLE OIL

1/4 TABLESPOON ADOBO SEASONING

1/4 TABLESPOON SAZON SEASONING

3 CLOVES FRESH GARLIC & 1 TABLESPOON SALT MASHED INTO PASTE


INSTRUCTIONS :


BREADCRUMBS :


.SLICE TOAST INTO SMALL SQUARES

.PUT TOAST INTO A FOOD PROCESSOR AND BLEND UNTIL FINE TEXTURE

.ADD PARSLEY, ONION POWDER, GARLIC POWDER, SALT, PEPPER & KNORR SEASONING AND CONTINUE BLENDING

.ONCE BLENDED REMOVE BREADCRUMB MIX AND PLACE IN A MIXING BOWL


ARROZ CON GAN GANDULES :


.ALLOW GANDULES TO SOAK IN WATER FOR 24 HOURS BEFORE COOKING

.TURN HOB TO HIGH HEAT AND ADD VEGETABLE OIL TO A POT

.ADD COOKING HAM AND STIR

.ADD SOFRITO AND STIR

.ADD GARLIC & SALT PASTE AND STIR

.ADD GANDULES AND STIR

.ADD TOMATO PASTE AND STIR

.ADD STUFFED OLIVES AND STIR

.ADD RICE & WATER AND STIR

.ADD ADOBO & SAZON AND CONTINUE TO STIR

.TURN DOWN HEAT TO SIMMER AND COVER WITH FOIL FOR 1 HOUR UNTIL WATER HAS ABSORBED AND RICE IS SOFT


BREADED CHICKEN :


.HEAT UP VEGETABLE OIL IN A FRYING PAN AT HIGH HEAT

.WHISK EGGS AND SALT IN A MIXING BOWL

.SOAK CHICKEN IN WHISKED EGGS AND SALT

.COAT EGG SOAKED CHICKEN IN BREADCRUMB MIX AND PLACE IN FRYING PAN

.COOK FOR 8 TO 10 MINUTES ON EACH SIDE



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