30 Latin Chicken Recipes That Will Make Your Mouth Water


Life can get busy. A jam-packed schedule could make it difficult to find time to prepare healthy meals at home. But we still want to eat healthy as often as possible and most of us don’t have the luxury of relying on mami or abuelita’s homecooked meals. Sure, you could just ask them for recipes, but often times because so many Latina cooks taste as they go without using measurements, it’s not always easy to reproduce their dishes and get them exactly the same. Searching for recipes online could take time too especially if you don’t even know where to start.

To make your life a tad bit easier, we thought we’d help you out by creating a roundup of some of the tastiest yet simplest Latinx recipes — all in one place! These recipes are not only super easy to make but can help get you started on making meals that remind you for the food you ate growing up. If you’re a fan of chicken, we got you. There are a ton of delicious recipes from Latin America that revolve around pollo — the options are endless!

In this roundup, we feature recipes from a variety of countries, so there is something for everyone. Let’s step into the kitchen, demystify the process of making the food our mothers, grandmothers, and past ancestors made, and have fun with it all. It’s a fun way to get in touch with our roots while eating healthier than if we ate out. We also will be saving money, since cooking at home is cheaper (and time saving if you cook in bulk and eat several meals from one day’s worth of cooking). Ok, so are you ready, m’ijas?! Here are 30 recipes you’ll need to make a variety of Latinx pollo dishes.

Colombian Arroz con Pollo

Recipe via My Colombian Recipes

(4 Servings)

Chicken and Stock
2 whole chicken breast, bone in and skin removed
1 scallion
½ white onion
2 garlic cloves
½ tablespoon ground cumin
½ tablespoon sazon Goya with azafran
1 bay leaf
Salt and Pepper
2 tablespoons olive oil
¼ cup chopped onion
1 garlic clove, minced
¼ cup chopped red bell pepper
¼ cup chopped green pepper
1 cup long- grain white rice
1 tablespoon tomato paste
1 chicken bouillon tablet
2 ½ cups chicken stock
½ tablespoon sazon goya with azafran
¼ cup chopped fresh cilantro
½ cup frozen peas
½ cup frozen diced carrots
½ cup frozen diced green beans


Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.

In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.

Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.

Serve and Enjoy!

Peruvian Pollo a la Brasa

Recipe via Epicurious/Genius Kitchen


1⁄3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
1⁄2 teaspoon dried oregano
1⁄2 teaspoon black pepper
1 tablespoon vegetable oil
1 (3 1/2 lb) whole chickens, quartered
1 lime, quartered (for garnish)


Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours. Turn occasionally to assure even marinating.

Prepare grill for medium-high heat.

Discard marinade, then pat chicken dry. Oil grill rack.

Grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, about 30 to 35 minutes (add charcoal to maintain heat).

Garnish with lime wedges.

(IF OVEN ROASTING – Preheat oven to 500°F, and roast chicken for 30 minutes in a 13×9-inch roasting pan with 1 cup water. After 30 minutes of roasting time, tent with foil and continue roasting until browned and cooked through, or about 15 minutes longer.).

Cuban Fricasé de Pollo

Recipe via Three Guys From Miami


1/2 cup sour orange juice (or use 2 parts orange to one part lemon and one part lime juice)
6 cloves garlic, peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
4 pounds chicken pieces, skinned
1/4 cup flour for dusting chicken pieces
1/3 cup olive oil
1 cup red potatoes, peeled and cubed
2 cups chopped onions
1 cup chopped bell pepper
1 cup tomato sauce
1 cup wine
1/2 cup stuffed green olives
1/2 cup raisins


Use a large non-metallic bowl and whisk together the sour orange juice, garlic, salt, and pepper.

Add the skinless chicken pieces to the marinade, cover, and refrigerate a minimum of 4 hours, but preferably overnight.

Remove the chicken from the marinade and blot on paper towels. Reserve marinade.

Use a large covered frying pan. Salt and pepper the chicken pieces and lightly dust with flour. Heat the olive oil in the pan until it just starts to smoke.

Quickly, (and carefully) add the chicken pieces to the hot oil, browning on both sides, just a minute or 2 per side. Do this in two small batches. Remove chicken and set aside.

Sauté the potato cubes in the same hot oil until lightly browned on all sides. Remove potatoes and set aside.

Sauté the onions and green pepper until limp. Return the chicken to the pan. Add the reserved marinade, tomato sauce, wine, olives, raisins, and browned potatoes.

Cover, reduce heat to low, and simmer until the chicken is done, about 20 to 30 minutes. Don’t overcook. Serve the chicken pieces over white rice with plenty of sauce.

Mexican Chicken Mole with Dark Chocolate

Recipe via Wandercooks


For the Chicken:
1 – 1.5 kg chicken pieces we used 4 wings and 4 legs
½ cup vegetable oil
salt and pepper
3 cups chicken stock
½ cup orange juice or 2 tbsp orange rind OR ½ cup water
For the Sauce:
6 dried long red chilis
1 brown onion diced
3 cloves garlic chopped
1 cinnamon stick
1 tsp oregano
½ tsp ground cumin
½ tsp allspice
½ tsp anise seeds
¼ coriander seeds
¼ tsp ground nutmeg
¼ tsp ground cloves
1-2 tbsp peanuts crushed
1 tbsp pepitas
400 g tomato puree
2-3 tbsp dried prunes or raisins
1 slice day old bread torn into chunks
60 g dark chocolate minimum 80% cocoa

To Serve:
flour or corn tortillas
fresh coriander
red onion finely sliced
2 tbsp sesame seeds garnish


Let’s get started! First up, the chilis. Heat half a cup of vegetable oil in a medium frypan and add your dried chilis. Heat them through gently until they just start to blacken, but don’t allow to burn. Carefully remove them from the oil and pop into a small bowl, then cover with boiling water and allow to soak for around 30 mins.

Now for the chicken! Pour the chili oil into a large saucepan or casserole dish over medium-high heat. Sprinkle chicken pieces with salt and pepper and cook in batches, three minutes or so per side. (Watch out for spitting oil! We recommend using a lid here to shield yourself). Once cooked, return all the chicken to the frying pan you used to cook the chili and add the orange juice and half the stock. Bring to the boil, reduce to a simmer and allow to bubble away for around 20 mins, rotating the chicken every 5 minutes or so to coat.

Meanwhile, back in the large saucepan/casserole dish, add your chopped onion, garlic and gently fry until translucent in the chili oil. Next add the oregano, cumin, allspice, nutmeg, cloves, anise seeds, coriander seeds and cinnamon stick and cook for a couple of minutes until the spices are mouthwateringly fragrant. Add in the peanuts, pepitas, torn chunks of bread, tomato puree and raisins or prunes along with the softened chilis. Pour in the remaining chicken stock and simmer for 10-15 minutes to allow all those gorgeous flavours to blend.

Now, remove from the heat and take out your cinnamon stick to blend the sauce. You can do this with a stab blender or by transferring the sauce in batches into a food processor or blender.
Now add in your dark chocolate and allow to melt gently into the sauce. Give it a good stir and a taste test.

Finally, you can place your chicken pieces (whole or shredded) along with its juices and stock back into the pot with your blended mole sauce and cover. Return to the heat and warm through before serving.

To assemble:
Layer your fresh tortillas with chicken mole, red onion and fresh coriander.
Optionally, serve with fluffy white rice.

Mexican Chicken Enchiladas

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¡Estas ENCHILADAS picositas harán que quieras despertarte TEMPRANO a desayunar! 🌮😋 PORCIONES: 4 INGREDIENTES: – 5 jitomates – 2 chiles serranos – 1/4 de cebolla – 1 diente de ajo – 1/3 de taza de cilantro – 1 taza de crema ácida – 1/4 de taza de caldo de pollo – 1 cda de aceite – 1 cdita de sal – 1 cdita de pimienta – 12 tortillas de maíz – 500 gr de pechuga de pollo cocida y deshebrada – 1/2 taza de queso manchego rallado – al gusto de cebolla morada en aros – al gusto de cilantro PREPARACIÓN: 1. Precalienta el horno a 200°C. 2. Para la salsa, cuece los jitomates junto con los chiles y la cebolla en una olla con agua hirviendo y sal, durante 15 minutos. Escurre. 3. Licúa los jitomates, los chiles, la cebolla, el ajo, el cilantro, la crema y el caldo de pollo. 4. En una olla a fuego medio, calienta el aceite y fríe la salsa por 15 minutos a fuego bajo, sazona con sal y pimienta y reserva. 5. En una sartén calienta el aceite y fríe las tortillas por ambos lados, escurre sobre papel absorbente. 6. Sobre una tabla rellena las tortillas con el pollo y enrolla, colócalas en un refractario, baña con la salsa roja y espolvorea el queso. 7. Gratina en el horno hasta que el queso esté fundido y doradito. 8. Sirve caliente, decora con aros de cebolla morada y hojitas de cilantro fresco. • • • #kiwilimon #enchiladassuizas #enchiladasrojas #enchiladasmexicanas #enchiladastime #mexicanrecipes #mexicanbreakfast #mexicanfood #mexicancuisine #gastronomiamexicana #recetasdecocina #desayunossorpresa #enchiladasauce #chickenenchiladas #familymeals #desayunorico #recetasfaciles

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Recipe via Marcela Valladolid/Food Network


9 tomatillos, husked and rinsed

1/2 medium white onion

1 serrano chile

1 yellow chile (guero)

2 cloves garlic

1/2 cup fresh cilantro leaves, loosely packed

Salt and freshly ground black pepper

1/4 cup vegetable oil

6 (6-inch) corn tortillas

2 store-bought rotisserie chicken breasts, skinned and shredded (to yield 1 1/2 cups)

1/2 cup Mexican crema or sour cream

1 cup shredded Monterey Jack cheese


Preheat the oven to 350 degrees F.

Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.

Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

Cuban Mojo Chicken

Recipe via Spend with Pennies


2 lb bone in chicken thighs and chicken drumsticks about 8 pieces total
1/3 cup extra virgin olive oil
1/2 cup cilantro leaves lightly packed
1 tsp orange zest
1/3 cup orange juice fresh
1/4 cup lime juice
3/4 tsp dried oregano
1 tsp cumin powder
1 1/2 tbsp fresh mint leaves
4 garlic cloves
1 tsp salt
1/2 tsp black pepper

Optional Garnish

1 orange cut into wedges
Cilantro leaves


Place Marinade ingredients in a food processor. Whizz until the cilantro is finely chopped.
Pour Marinade over chicken in a large bowl. Cover with cling wrap and marinade for 12 – 36 hours.

Preheat oven to 350F.
Place chicken in a baking pan, and scrape in residual marinade in the bowl. Place thighs skin side DOWN. Add orange wedges, if using.
Bake chicken for 30 minutes. Remove and turn chicken. Spoon over pan juices.
Bake for a further 20 minutes or until the skin is nicely browned. Rest for 5 minutes then serve!

Recipe Notes

To make with chicken breast, follow the recipe to marinade. Then cook on the stove instead of the oven – cook over medium high heat.

Peruvian Pollo al Carbon

Recipe via Gaston Acurio/Peru Delights


2 tablespoon roasted garlic paste
1 cup black beer
¼ cup vegetable oil
4 tablespoons soy sauce
1 teaspoon pepper
½ teaspoon cumin
1 chicken


In a bowl combine garlic paste, black beer, vegetable oil, soy sauce, pepper, cumin and salt.
Marinate the chicken in this preparation up to 12 hours.

Drain and roast in an open fire until it is crispy on the outside and juicy on the inside.

Dominican Chicharron de Pollo

Recipe via Dominican Cooking


2 lb [0.91 kg] of chicken thighs
1/2 cup of all-purpose flour
1 1/2 teaspoon of salt
1/4 teaspoon of pepper
A pinch of oregano
1 teaspoon of garlic powder
2 cups of vegetable oil for frying (canola, soy or corn)
2 limes cut into wedges


Remove meat from bones. Cut chicken into small pieces (about 2″). Leave the skin on the chicken.
Mix flour, salt, pepper, oregano, and garlic powder.
Coat the chicken strips with this mixture. Shake excess off.
Heat oil in a deep pan over medium heat.
Deep fry the chicken until it turns golden brown.
Put on a paper towel to drain excess oil.
Garnish with lime wedges and serve with tostones.

Cuban Chicken Ropa Vieja

Recipe via Cuban Recipes and Food


2 large chicken breasts, bone in, skin on
1 qt low sodium chicken stock
1 T olive oil
1 green bell pepper, sliced thinly
1 red bell pepper, sliced thinly=
1 small yellow onion, sliced thinly
2 garlic cloves, finely chopped
1 can low sodium tomato sauce
1 bay leaf
1/2 cup dry sherry
1 T white wine vinegar
1 bay leaf


Place the chicken breasts into a medium pot and pour chicken stock over them. Bring to a boil, reduce heat to low and cook for 20 to 30 minutes, until breasts are completely done. Remove the breasts from the stock and place on a cutting board. Allow to cool until you can comfortably handle the meat with your fingers.

Once the chicken is cooled, remove the skin and bones. With your fingers, shred the chicken along the grain so that you have long, fine slivers of meat. Set these aside.

In a dutch oven, heat the olive oil over medium heat for a full minute. Add the peppers and onions and sauté until tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, 1 minute. Add the shredded chicken and stir to combine.

Add the tomato sauce, sherry, vinegar, and bay leaf and stir to combine. Cover and cook over low heat for about 20 to 30 minutes to allow flavors to combine. Remove the bay leaf, and serve over brown rice.


Argentinian Milanesas de Pollo

Recipe via League of Kitchens/Genius Kitchen


1 1⁄2 lbs boneless skinless chicken breasts
2 large eggs
1 cup fresh flat-leaf parsley and tender stems finely chopped
3 garlic cloves, minced
1 teaspoon kosher salt, plus more for sprinkling
1⁄2 teaspoon fresh ground black pepper
3 cups panko breadcrumbs
1 tablespoon canola oil, for frying


Slice each chicken breast in half horizontally and pound the thicker ends to 1/4 inch thick. Cut the bigger pieces in half; you want to end up with sandwich-size pieces.

Beat the eggs in a medium bowl. Stir in the parsley, garlic, salt, and pepper. Sprinkle one side of the chicken pieces with salt and slip them into the beaten eggs. Mix with your hands to coat. The chicken can be cooked right away, or let marinate in the refrigerator up to overnight.

Sprinkle some panko on a small rimmed baking sheet. Put a piece of chicken on top,and cover with more panko. Then, with your fist, pound the panko into the chicken to adhere. Pound slowly at first, and then a little harder, until the crumbs stick.

Pour 1/4 inch of oil (about 1 cup) into a 10-inch nonstick skillet and heat over medium to medium-high heat. It’s ready when a sprinkle of panko sizzles. Fry 1 to 2 cutlets at a time, without crowding, flipping only once, until nicely browned, about 3 minutes on the first side and 1 minute on the second. Transfer to a tray lined with paper towels.

Puerto Rican Pollo al Ajillo

Recipe via Daisy Martinez/Food Network


12 large chicken thighs (about 4 pounds; see Note)
Fine sea or kosher salt
Freshly ground black pepper
1/4 cup canola oil
10 cloves garlic, sliced
2 teaspoons chopped fresh thyme leaves
1/2 cup dry sherry
1/2 cup chicken broth, homemade or canned


Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.

Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.

Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.

Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you’d like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

Cook’s Note

I like to use chicken thighs here-they won’t dry out during cooking. If you like white meat, go ahead and use it, just cook it a little less. A paella pan, with its wide and shallow shape, comes in handy for this dish. If you have a smaller Dutch oven, brown the chicken in batches and rotate the pieces as they simmer in the sauce so the pieces cook evenly.

Venezuelan Reina Pepiada

Recipe via Panning the Globe


1 pound boneless, skinless chicken breast halves
1/2 small onion, sliced
1 bay leaf
5 peppercorns
1/2 teaspoon salt
Chicken & avocado salad
1 pound shredded poached chicken (see recipe below)
2 Haas avocados, peeled, pitted, roughly mashed
2–3 tablespoons mayonnaise
1 tablespoon plus 1 teaspoon fresh lime juice
1/2 red bell pepper, seeds and ribs removed, diced
3 tablespoons finely chopped white onion
3 tablespoons finely chopped cilantro
1/2 jalapeño pepper, seeds and ribs removed, finely chopped
2 teaspoons finely minced garlic (2 medium cloves)
1/2 teaspoon salt or more, to taste
Fresh ground black pepper


3 cups precooked white corn flour (P.A.N. or Masarepa)
3 1/4 cups warm water
1 teaspoon salt


Put the chicken onion, bay leaf, peppercorns and salt in a medium saucepan. Cover, by an inch or two, with cold water. Bring to a boil. Lower heat and simmer for 10-15 minutes, until the chicken is cooked through (Check after 10 minutes. Cut into the largest piece to check for doneness – no pink). Remove chicken from the pot and set it aside to cool. When chicken is completely cool, shred it by pulling it apart by hand or with the fork method (see my BBQ Chicken Enchilada post for more on the fork method)

In a medium bowl mix the mashed avocado with mayonnaise and lime juice. Add the rest of the ingredients: chicken, bell pepper, onion, cilantro, jalapeño, and garlic. Season to taste with salt and pepper. Cover and store in the fridge until you’re ready to eat. Can be made a day ahead.

Preheat oven to 350ºF. Pour warm water into a large bowl. Stir in salt to dissolve. Pour in the corn flour and immediately start kneading the mixture with your hands, being sure to squeeze out any lumps. Allow the dough to sit for 3-5 minutes. Divide dough into 8 pieces. To shape an arepa, roll the dough into a ball and then pat it, between your hands, into a disc. Press your thumbs around the outside of the disc to form a nice edge. Discs should be 3 1/2 – 4 inches in diameter and 1/3 to 1/2 inch thick. Set discs on a large platter or baking sheet as you form them. (If the dough seems dry or cracks when you roll it, add a more warm water)

Sear the arepas in a skillet by lightly oiling a large skillet (cast iron or non stick). Turn the heat to medium and get the skillet nice and hot. Brown the arepas in batches, about 4 minutes per side, until they are seared with some brown areas on both sides. Set them back on the platter or baking sheet as you go.

When all the arepas are seared, set them directly on the wire rack in the center of the oven. Cook for 15-20 minutes, until they are puffed up a bit. They will have a very taut outer skin. Set them back onto the baking sheet for just a minute or two until they’re cool enough to handle. Cut them open. Fill them with Reina Pepiada chicken & avocado salad. Serve warm. Enjoy!

Colombian Ajiaco Santafereño

Recipe via Hispanic Kitchen






Cook the chicken breast and onion in 4 cups of water in a large pot. Bring to a boil and then reduce heat, and simmer for approximately 20 to 25 minutes.

Once cooked, remove the chicken breast from the water. Shred the chicken and set aside.

Add the corn cobs and potatoes to the water, and cook until thickened, for approximately 15 to 20 minutes. Chop the corn ears.

Add salt and pepper to taste.

Add the chicken to the pot, and heat through for approximately 5 to 10 minutes.

Garnish with cilantro, and serve with capers, avocado, and sour cream separately for everyone to add to their personal taste.

Brazilian Frango Passarinho

Recipe via Sabor Brasil


1 whole chicken
4 tablespoons lemon juice
4 garlic cloves
black pepper
frying oil
chopped parsley for garnish, optional

Preparation method

1. Remove the fat from chicken but leave the skin, wash the chicken and cut into small pieces with a cleaver. The thigh, for example, must be cut into 2 or 3 pieces.
2. Peel garlic and cut it into thin slices.
3. Season chicken with lemon, garlic, salt, black pepper and marinate for at least an hour. Other spices may be added, if you like.
4. Remove the garlic, dry chicken pieces with paper towels and deep fry in the hot oil a few at a time (so as not to lower the temperature of the oil), until they are golden brown. Place them on paper towels to drain excess oil.
5. Serve hot over a bed of lettuce. You can sprinkle with chopped parsley, if desired.

Bolivian Picante de Pollo

Recipe via 196 Flavors


1 chicken , cut into pieces (or 6 chicken thighs)
½ cup vegetable oil
2 tomatoes , chopped
1 large red bell pepper, cut into strips
3 ají panca (red hot peppers)
3 onions, chopped
3 cloves garlic
4 oz. peas, cooked in water (firm)
½ teaspoon black pepper
3 cups chicken broth
1 cube chicken broth (or vegetable broth)
2 tablespoons vegetable oil
½ teaspoon cumin
½ teaspoon oregano
6 white potatoes
Long grain white rice, cooked


Cook the potatoes with their skin in a large volume of salted water. Set aside.
In a Dutch oven, add ¼ cup of vegetable oil and heat.
Fry the chicken until golden.
Remove from heat and reserve. Keep the cooking oil.
In another pot, add the rest of the oil and heat over low heat.
Sauté the onions for 20 minutes, stirring regularly until translucent.
Add the garlic, bell pepper, tomatoes, bouillon cube, cumin, oregano and ají panca (hot peppers).
Cover and cook on low heat for 15 minutes.
In the Dutch oven where the chicken was fried, add 1 cup of hot broth and stir.
Add this mixture to the mixture in the Dutch oven (with peppers).
Add the remaining broth and the chicken and mix well. Season with salt, cover and cook for about 30 minutes.
Turn off the heat and add the cooked peas.
Serve the picante de pollo with boiled potatoes and white rice.

Picante de pollo can also be served with chuño puti (side of dehydrated potatoes, eggs and tomatoes) and k’allu (tomato and onion salad).

Salvadorian Gallo en Chicha

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. GALLO EN CHICHA Receta tradicional de El Salvador Visítanos en Facebook/CocinaTradicionalAutentica Hola mis amigos! Hoy les traigo una deliciosa receta salvadoreña. El gallo en chicha es un plato muy tradicional de El Salvador y Guatemala, pero las recetas son diferentes. Alguien de ustedes ha probado las dos versiones? A mi me gustan las dos pero tengo mucho tiempo de no probarlo. La foto no es mia, gracias a quien la tomó y la puso en Google! Déjenme saber si las han probado. Aquí les dejo la receta: #Ingredientes 1 gallo tierno ó 1 pollo entero. 2 tazas de chicha o 2 cervezas. 1 Coca Cola 250 ml 1 cebolla en trozos. 1 pimiento rojo en trozos. 1 lb de costilla de cerdo 1 Cda. de pimienta gorda * Pimienta negra molida, mostaza y salsa inglesa al gusto 5 clavos de olor 1/2 lb de ciruelas pasas 1/2 lb de pasas 8 hojas de laurel 4 tomates grandes picados 2 zanahorias en trozos #Preparación Un día antes se soba el ave con limon. Se parte el ave y se pone en una olla con la cerveza o chicha, Coca Cola, cebolla, pimiento rojo, pimienta negra molida, mostaza y salsa inglesa al gusto. Se deja marinar en la refri por unas horas. Cuando se vaya a cocinar, se saca el ave del liquido, guarda ese caldo porque te servirá para hacer la salsa. Se fríe en aceite, en el mismo aceite se fríen las costillas de cerdo. En una olla aparte colocas el ave y las costillas fritas, agregas los clavos de olor, la pimienta gorda, agregas el caldo en el que estuvo reposando el ave, se tapa la olla y se coce todo a fuego lento, hasta que este muy suave (aproximadamente 1 hora) Agregar las ciruelas, pasas, hojas de laurel, tomate y zanahoria, cocinar hasta que se ablande todo pero sin que se deshaga el ave y lo retiras del fuego hasta que espese bien la salsa. . Visítanos en Facebook/CocinaTradicionalAutentica . . . . . . #comidasalvadorena #comida #latinfood #galloenchicha #frijolesborrachos #cocina #cocinar #recetas #querico #mmm #elsalvador #cocinatradicionalautentica #cocina_tradicional_autentica

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Recipe via SalviKitchen

Serves 6


4 Roma tomatoes
1 onion, quartered
1 green bell pepper, deseeded and quartered
1 garlic clove, peeled
2 teaspoons sesame seeds
2 teaspoons pumpkin seeds
1 teaspoon of dried thyme
1 bay leaf
Grape seed oil
1 whole chicken or about 5 lbs. of chicken pieces
1 ½ cups red wine* (Cabernet Sauvignon or Merlot), or 1 12 oz. can of beer
1 cup chicken stock
¼ cup brown sugar or chopped panela (it’s like brown sugar but in solid form)
½ tablet Mexican chocolate, chopped (optional)
1 ½ tablespoons capers with brine
10 Spanish olives stuffed with pimientos
12 pitted prunes
Salt & pepper to taste

* I often use Charles Shaw wines for cooking. They are cheap, yet good quality, sold at Trader Joe’s.


Preheat the oven to 350º F. Place the tomatoes, onion, bell pepper, sesame seeds, pumpkin seeds, bay leaf, and thyme on a baking sheet. Drizzle with oil and toss together. Roast the veggies and spice mixture in the oven for about 25 minutes.

Meanwhile, cut the whole chicken into pieces and season with salt and pepper. Drizzle a frying pan with some oil and brown the chicken pieces. Transfer the browned chicken to a slow cooker or crock-pot. Dump or reserve the excess oil/fat and then deglaze the pan with the wine until the wine comes to a fast boil. Make sure to scrape off all the little bits and pieces, which will add more flavor to the sauce. Pour the boiling wine over the chicken.

Put the roasted tomatoes, onion, bell pepper, sesame seeds, pumpkin seeds, thyme, bay leaf, and chicken stock in a blender. Blend until you have a very smooth sauce and then pour it over the chicken.

The last step is to add brown sugar, capers, olives, and prunes. Cook on low for 4-5 hours* if you are using a slow cooker. Taste and add more salt if necessary. Serve with white or brown rice along with some crusty bread to soak up the lovely, sweet & savory sauce.

*If you prefer to cook the chicken stew in a regular pot on the stovetop, bring it to a boil and then cook on low heat for about 1 ½ hours.

Brazilian Coxinhas

Recipe via Tasty


For 9 Servings


1 tablespoon olive oil
4 cloves garlic, minced
1 white onion, diced
2 cups chicken, cooked, shredded
½ teaspoon paprika, or cayenne pepper
salt, to taste
4 oz cream cheese
3 tablespoons fresh parsley, chopped


In a medium pot, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.

Transfer mixture into a bowl, add cream cheese and parsley. Mix well.

In the same pot, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.

Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.

Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape and make sure there aren’t any holes.

While heating a pot of oil to 350˚F/180˚C, dredge the dough in egg and panko, then deep-fry till golden brown and cooked through.

Drain on a towel, or wire rack and serve immediately.


Peruvian Pollo Saltado

Recipe via Easy Peazy Mealz


2 Tbs olive oil
1 lb chicken breast cut into 1 inch strips
Salt and pepper
1 Tbs minced garlic
1 tsp aji­ amarillo paste
1 Tbs white vinegar
2 Tbs red wine vinegar
2 Tbs soy sauce
2 Roma tomatoes sliced and deseeded
1/2 a yellow bell pepper
1/2 cup sliced red onion
1/2 cup chopped cilantro
1 lb frozen french fries cooked according to package directions
2 cups cooked white rice


Start preparing the french fries according to package directions as well as the rice.
Meanwhile, in a large, heavy bottom skillet, heat olive oil, and add chicken strips.
I used my Anolon Skillet because it is heavy duty, provides even heating wit reduced hot spots, and it is metal utensil safe.
Season with salt and pepper.
Sear chicken, and cook until cooked through (about 5 minutes), flipping as needed.
Remove chicken from pan and add in minced garlic and aji­ amarillo paste, stir for about 30 seconds, then add in white vinegar, red wine vinegar, soy sauce, tomatoes, yellow bell pepper, and red onion slices
Saute until slightly fragrant, but veggies should still be crunchy.
Add chicken back into pan, and stir.
Cook 1-2 minutes until onions are soft, but peppers still have some crunch.
Top with fresh cilantro.
Serve with french fries and white rice

Chilean Chicken with Pebre Sauce

Recipe via Honest Cooking


1 whole chicken, broken down
2 Limes, juiced
Badia Complete Seasoning
4 Garlic cloves, crushed
1 Red chile, chopped
Salt, pepper to taste
¼ cup Olive oil
Pebre Sauce
1 bunch Cilantro, about 1.5 cups chopped
½ of an Onion
3 cloves Garlic
Hot chili peppers, to taste (or Chilean chili paste)
2 Tablespoons Red wine vinegar
Juice of one lime
Salt, pepper to taste
1/c cup Olive oil
Sugar, to taste
1 small tomato, diced



Combine lime juice, Badia, garlic cloves, red chile, salt, pepper and olive oil in a bowl.
Add chicken and marinate overnight.
Grill over medium-high heat for about 10 minutes per side, depending upon size.

Pebre Sauce

Combine all ingredients, except for tomato, in a food processor. Stir in tomato and adjust seasonings.
Serve chicken with pebre sauce and avocado.

Puerto Rican Pollo en Escabeche

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#buenprovecho #arrozcongandules #polloenescabeche 😊

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Recipe via Caribbean Trading


1 – 3 lb. chicken, cut
2 Packets of Sazon
1 c. olive oil
3 medium onions, finely cut
2 whole, peeled garlic cloves
1 lemon
1/2 orange
10 whole pepper corns
2 bay leaves
1/2 c. red vinegar
1 c. dry white wine
1 tsp. paprika
salt to taste


Wash chicken and pat dry with paper towels. Heat olive oil and slowly brown chicken in a deep skillet. Fry the chicken only until golden and do not allow it to form a crust. Pour over the fried chicken the following marinade: wine, vinegar, sazon, bay leaves, garlic cloves, pepper corns, lemon and orange (sliced, peel and all) and salt to taste.

Simmer chicken in marinade for 1 hour or until the joints move easily. Add in onions. Keep covered with liquid at all times, adding wine and vinegar in the same proportions (4 to 1) as needed. Serve hot with rice or serve cold in sauce.

Pollo a la Jardinera

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¡Este pollo a la jardinera con VERDURAS te dará muchos ánimos para comenzar la semana! 🥕🍗 PORCIONES: 4 INGREDIENTES: – suficiente agua – 1 cda de sal – 1 taza de papa en cubos – 1 taza de zanahoria en cubos – 1 taza de chícharos cocidos – 2 cdas de aceite de oliva – 2 pechugas de pollo con piel – 2 muslos de pollo con piel – 2 piernas de pollo con piel – 1 taza de cebolla picada – 1 cdita de ajo picado – 1 taza de jitomate en cubos – 1 taza de caldo de pollo – 2 hojas de laurel – 1 cda de tomillo – 1 pieza de pimienta Para decorar: – suficiente perejil PREPARACIÓN: 1. Calienta una olla con agua hasta que llegue a punto de ebullición. Agrega la sal y cocina la papa y la zanahoria durante 3 minutos para blanquearlas. Retira de la cocción y sumerge en agua con hielo para cortar la cocción. Cuela y reserva. 2. Calienta el aceite en una sartén a fuego medio y fríe el pollo del lado de la piel hasta que dore. 3. Añade la cebolla y el ajo. Cocina hasta que estén transparentes. 4. Agrega el jitomate y cocina hasta que se deshaga. 5. Rellena con el caldo de pollo y sazona con laurel, tomillo, sal y pimienta. Cocina alrededor de 10 minutos. 6. Una vez que el pollo esté cocido, agrega las verduras y cocina 2 minutos más. 7. Sirve y decora con perejil. • • • #kiwilimon #polloalajardinera #chickenrecipes #polloguisado #recetasdecocina #easyrecipes #familymeal #homecookedfood #recetascaseras #recetasaludables #comidaparaniños #recetasrapidas #verduras #recipeideas #newrecipe #mealprep #comidarica #comidacasera #kidsfood #foodforfuel #cookingathome

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Recipe via Ana Maria Morro/Mama Lotties


500 grams deboned chicken pieces,
3 medium potatoes,
3 large carrots,
1 onion
100 grams peas,
1 small tin of pimiento del piquillo (roasted red pepper)
salt and black pepper,
olive oil,
1 glass cognac,
1 Chicken Cube


1, Gently fry the chicken pieces for one minute and add the sliced carrots and finely sliced onion and fry for a few minutes.

2, Add the peas, and pimiento del piquillo, stir well add the cognac and boil for one minute then add the chicken stock to cover the ingredients in the pan. Adjust salt and pepper and simmer until tender.

3, Fry the diced potatoes in a deep frying pan and when ready tip into the chicken casserole and mix through. The deep fried texture of the potatoes goes well when mixed with the stew.

If you prefer you may make chips or roast potatoes.

Peruvian Aji de Gallina

Recipe via The Spruce Eats


4 yellow potatoes
4 slices white bread
3/4 cup evaporated milk
1 1/2 pounds chicken breast
4 cups chicken stock
3 to 4 yellow aji peppers
1/2 cup vegetable oil
2 cloves garlic (minced)
1 large onion (finely chopped)
3 tablespoons walnuts (chopped)
3 tablespoons Parmesan cheese (grated)
2 hard-boiled eggs
10 black olives (halved)

Steps to Make It

Gather the ingredients.

Cook the yellow potatoes in salted water until tender when pierced with a fork.

Let cool, peel, cut into quarters, and set aside.

Place the bread in a small bowl and pour the evaporated milk over it to soak. Set aside.

Place the chicken breasts in a pot with the chicken stock and bring to a simmer.

Cook for 10 to 15 minutes until chicken is just barely cooked through.

Set chicken aside to cool.

Strain broth and reserve 2 cups.

Remove stems and seeds from the peppers.

In a blender, process peppers with the vegetable oil until smooth.

Sauté the garlic and onions with the puréed peppers and oil until the onions are soft and golden.

Remove from heat and let cool.

Shred the cooled chicken into bite-size pieces.

In a blender or food processor, process the evaporated milk and bread mixture with the nuts and Parmesan cheese until smooth.

Add the cooked onion mixture and process briefly.

Return onion mixture to pan, and add 1 1/2 cups of the reserved chicken stock.

Bring to a low simmer, and stir in the chicken. Heat until warmed through, adding more chicken stock if the sauce is too thick.

Serve over rice, garnished with the yellow potatoes, slices of hard-boiled egg and black olives.


Recipe Variation

If you can’t find aji amarillo peppers, then substitute another hot chile pepper and add a yellow bell pepper for color.

Guatemalan Chicken in Coconut Milk

Photo: Pinterest/Goya

Recipe via Frugal Hausfrau


2 tablespoons olive oil, divided plus a little more if necessary
about 2 pounds boneless, skinless chicken breast, cut into small bite-sized pieces (use thighs if you prefer)
salt & pepper
1/4 teaspoon annatto seeds (or 1/2 teaspoon turmeric & 1/4 teaspoon paprika)
1 large onion, diced finely
2 to 4 jalapenos, seeded and cut into a fine dice
1/2 to 1 habanero, finely minced
1/2 red bell pepper, cut into strips, then into 1 1/2″ pieces
4 cloves garlic, minced
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed coriander seed
1/2 teaspoon salt, or to taste
2 – 13.5oz. cans coconut milk; may use less for a thicker stew
¼ cup minced cilantro or parsley for garnish, optional


Working in batches, if necessary, in a heavy pot over medium-high heat, heat one tablespoon olive oil. Add chicken and cook turning as necessary, until chicken is golden brown. Remove to a plate and tent to keep warm.

Turn heat down to medium-low and add the remaining tablespoon oil. Add annatto, stirring for a minute. Remove the annatto. Add the onion and peppers and cook several minutes until the onion is translucent and the peppers are softening. Add garlic and spices (including the turmeric and paprika if you didn’t use the annatto) and cook, stirring for about a minute.

Return chicken to the pot and stir to coat chicken. Add coconut, anywhere from 1 1/2 to 2 cans according to your preference. Simmer about 10 minutes to blend flavors. Taste and adjust seasonings.

Garnish with parsley or cilantro and serve with rice.

Paraguayan Vori Vori/Bori Bori de Pollo

Recipe via 196 Flavors


3 chicken breasts very thinly sliced
3 chicken thighs boneless, finely chopped
1 large onion , diced
4 scallions , sliced
1 green bell pepper, cut into small cubes
2 tomatoes , peeled, seeded and diced
½ lb pumpkin, cut into small cubes
1 carrot , cut into small cubes
2 bay leaves
¼ teaspoon ground cumin
Freshly ground pepper
6 tablespoons vegetable oil
2 cups corn flour (extra fine cornmeal)
5 oz. queso paraguayo (Paraguayan cheese) or fresh cheese, grated
3 quarts water (approximately)


Heat the oil in a pot and sauté all the pieces of chicken until they are golden brown.
Remove the chicken and in the same oil, sauté the onion, the scallions and the tomatoes. Season with salt and pepper, and mix well.
Add the pumpkin, carrot and cook over medium heat for a few minutes, stirring regularly.
Add the chicken, water, bay leaves, cumin, and ground pepper.

Stir well and adjust salt. Boil over medium heat for 45 minutes.
In a large bowl, place the corn flour and cheese. Add about 2 tablespoons of the broth that is cooking and prepare a dough that will detach from the sides of the bowl. The dough should not be too hard.
Form 1-inch balls and add them to the pot with the rest of the ingredients.
The cooking of the vori vori is similar to that of gnocchi, i.e. as soon as the dumplings rise to the surface, they are ready.
Turn off the heat and let stand for 10 minutes before serving.

Ecuadorian Fritada de Gallina

Recipe via Laylita’s Recipes


~5 lbs chicken, assorted pieces
2 ½ cups of chicha or 1 cup white wine + 2 cups of orange juice (can also use a mix of beer and orange juice) + ½ tsp ground cinnamon + pinch of ground cloves
1 ½ heads of garlic, 1 head peeled and crushed, the other ½ head peeled and whole
1 white onion, cut in large chunks
2 tsp ground cumin
Salt to taste

Side dish options:

Fried ripe plantains
Llapingachos or stuffed potato patties
Boiled yucas
Mote or hominy corn
Ecuadorian style rice
Lime marinated onion and tomato salsa
Avocado slices
Aji criollo or hot sauce


Mix the crushed garlic (1 head) and cumin with the chicha or wine/orange juice spice mix.
Marinate the chicken pieces in the liquid marinade mix for at least 1-2 hours, overnight is ideal.
Put the chicken and the marinade in a wok or a large deep sauté pan, add the whole garlic cloves and the chunks of white onion
Cook over low medium heat, should be lightly boiling most of the time, for about 1 ½ hours or until the liquid starts to reduce, stir occasionally.
Continue cooking for another 30 minutes, but keep a close eye on it from this point, stir more frequently.
Reduce the heat to low until the liquid is gone and a small amount of grease (from the chicken) replaces the liquid. Stir frequently to keep the chicken from burning and cook for about 20-25 minutes or until the chicken pieces are browned.
Serve with fried or baked ripe plantains, llapingachos or potato patties, tomato and red onion curtido salsa, avocado slices and aji or hot sauce. The chicken fritada can also be served with mote or hominy, boiled yuca or rice instead of the potato patties.

Dominican Locrio de Pollo

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. . LA COMIDITA DE HOY🍲 . . LOCRIO DE POLLO ENSALADA VERDE CON AGUACATE AREPITAS DE YUCA ( a mi estilo ) . Te tengo una habichuelitas por hay que no salieron en la pic, por si quieres mojar!😋 . . Rápido, Fácil y Delicioso! . No Te Me Compliques!🤪 . . Y recuerda:… . #siyococinobuenotutambiem😘 . #cocinandito🔥 #lacomidita #lunch #dinner #recipes #locriodepollo #cocinandoencasa #dominicanfood #foodporn #instafood #comidadominicana #comidacasera #tasty #foodlover #sazondominicano #homecook #homemade #dominicancook #foodpics #enjoy #delicious #lovecooking #comidacriolla #madewithlove #cocinaconamor #provecho #byme #larossyr👑 #eatpraylove🍴🙏💕

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  • 8 chicken drumsticks (skinless) / 8 piernas de pollo (sin piel)
  • 2 packets of Goya culantro and achiote / 2 paquetes de culantro y achiote
  • 3 tablespoons of Adobo all purpose seasoning / 3 cucharadas de adobo todo proposito condimento
  • 1 teaspoon of oregano/ 1 cucharadita de oregano
  • 3 tablespoons of liquid seasoning / 3 cucharadas de sazon liquido
  • 1 tablespoon of crushed garlic / 1 cucharadade ajo majado
  • 1 medium red onion(finely chopped) / 1 cebolla roja mediana ( finamente picada)
  • ½ green bell peppers ( finley chopped) / ½ aji verde (finamente picado)
  • couple of leaves of cilantro / una cuantas hojas de cilantro
  • 3 tablespoons of Pimientos and capers / 3 cucharadas de pimientos y alcaparras
  • 1 tablespoon of regular sugar / 1 cucharada azucar regular
  1. In a mixing bowl add all of the ingredients and mix well
  2. in a rice pan or deep pan, add 3 tablespoons of cooking oil and 1 tablespoon of regular white sugar on( high heat) / en una olla agregue 3 cucharadas de aceite y una cucharada de azucar en fuego alto
  3. when the sugar caramelize add the chicken only(the left over mixture use later on) lower heat before adding chicken, then cook for 10minutes on medium high (mix so both sides of the chicken gets brown / cuando la azucar se caramelize aguegue el pollo solamente ( el resto del sazon para mas tarde) baje el fuego antes de poner el pollo, y cocine el pollo por 10 minutos en fuego medio
  4. add the left over mixture and add 4 cups of water and wait for it to boil / agregue el resto del sazon y 4 tazas de agua y espere que hierva
  5. add 2½ cups of rice and cook for about 7minutes ( you want the rice to absorb the water) / agregue 2½ tazas de arroz y cocine por 7 minutos ( el arroz observa el agua)
  6. Put a lid on the pan and on low heat cook for 40 minutes (mix in between) / tape el arroz y cocine a fuego lento por 40 minutos( mantengase moviendo el arroz)

Honduran Chicken Skewers

Photo: Flavorverse

Recipe via MyRecipes


  • 1/4 cup olive oil
  • 1 small onion, chopped
  • 1/4 cup tightly packed cilantro leaves
  • 1 tablespoon chopped canned chipotle chilies in adobo sauce
  • 1 tablespoon Knorr® Chicken flavor Bouillon
  • 1 tablespoon sugar
  • 2 cloves garlic
  • 1/2 cup Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 1 pound boneless, skinless chicken breast halves, cut into strips

How to Make It

In blender or food processor, combine olive oil, onion, cilantro, chipotle, Bouillon, sugar and garlic and process until smooth. Remove 1 tablespoon of mixture and combine with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise. Refrigerate until ready to use.

On 8 skewers, thread chicken and arrange in large nonaluminum baking dish; rub with remaining olive oil mixture. Cover and marinate in refrigerator about 30 minutes.

Grill or broil chicken, turning once, 6 minutes or until chicken is thoroughly cooked. Serve with refrigerated dipping sauce.

Guatemalan Jocon de Pollo

Recipe via Epicurious


    • Jocón or pollo en jocón is a dish popular with the Mayan population of Guatemala. Chicken is simmered in a tasty sauce tinted a beautiful green by tomatillos and cilantro and thickened with ground sesame and pumpkin seeds and corn tortillas.
    • 4 to 6 servings
    • Ingredients
    • •Chicken, cut into serving pieces — 2 1/2 to 3 pounds
    • •Water — 4 cups
    • •Salt — 2 teaspoons
    • •Pumpkin seeds (pepitas) — 1/4 cup
    • •Sesame seeds — 1/4 cup
    • •Corn tortillas, chopped, soaked in water, drained — 2
    • •Tomatillos, hulled and chopped — 1 cup
    • •Cilantro, chopped — 1 bunch
    • •Scallions, chopped — 1 bunch
    • •Jalapeño or serrano chile pepper, chopped — from 1 to 5


    1. Place the chicken, water and salt into a large pot over medium-high flame. Bring to a boil, reduce heat to medium-low and simmer for 30 minutes to 1 hour. 2.Remove the chicken to a bowl and strain and set aside the broth. Let chicken cool, then remove the meat from the bones and shred it with your fingers. Set aside. 3.Heat a dry skillet over medium flame. Add the pumpkin and sesame seeds and toast, stirring, until lightly browned. Remove to a coffee grinder and grind to a fine powder. 4.Add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions and chile peppers to a food processor or blender. Add 1 cup of the reserved broth and process until smooth. If using a blender you may have to do this step in batches. 5.Return the chicken to the pot. Pour over pureed sauce and add 1 to 1 1/2 cups of the remaining broth to give it a sauce-like consistency. 6.Heat over medium-low flame and simmer for an additional 15-25 minutes. Adjust seasoning and serve. Variations •Leave the chicken pieces whole if you prefer. •If you can’t find pumpkin seeds, simply use 1/2 cup of sesame seeds. And if finding sesame seeds is a problem, you can substitute a slightly smaller amount of tahini. •Cubed pork can be substituted for the chicken. There is no need to shred the pork, but you may need to simmer it longer for it to become tender. •Use any remaining broth to make rice to accompany the meal.

Ecuadorian Seco de Pollo

Recipe via Laylita’s Recipes


  • 4 to 5 lbs of assorted chicken pieces
  • 2 teaspoons of ground cumin
  • 2 tsp ground achiote or annatto, can also use paprika (if you can’t find ground achiote you can use the seeds, they will need to be simmered in the oil until they release their color)
  • 2 to 3 tablespoons of oil
  • 1 onion, cut into chunks
  • 6 to 8 garlic cloves
  • 1 to 2 cups of beer (or chicken broth/wine/chicha)
  • 1 cup of naranjilla (lulo) juice, can use the frozen concentrate (can be replaced with fresh orange juice as an alternative)
  • 4- 6 tomatoes (1 pound), quartered
  • 2 bell peppers, seeds removed and cut into chunks
  • Optional: 1 aji or hot pepper (jalapeno or serrano), can also use chili powder
  • 1 bunch cilantro, reserve some to chop finely to add at the end
  • 1 bunch parsley, leaves only, reserve some to chop finely and add at the end
  • 2 tsp dry oregano or 2-3 fresh oregano sprigs
  • Juice of 1 orange (optional)
  • Salt and pepper to taste
Side dishes
  • Arroz amarillo or yellow achiote rice
  • Fried ripe plantains
  • Avocado slices
  • Small side salad


  1. Rub the chicken pieces with the ground achiote, cumin, salt and pepper.
  2. Blend the beer and the naranjilla juice with the onion chunks, whole garlic cloves, tomatoes, bell peppers, hot pepper, cilantro, parsley, oregano to obtain a smooth sauce or puree.
  3. Heat the oil and brown the chicken pieces.
  4. Pour the blended beer vegetable mix over the chicken. Bring to a boil.
  5. Reduce the heat and cook on low for about an hour (if you were using an old hen it would take longer, but most supermarket chicken will be tender in an hour or less).
  6. If the chicken is tender, but sauce isn’t thick yet, then remove the cooked chicken pieces, turn up the heat and cook the sauce until it’s nice and thick, about 10 to 15 minutes. At this point I also like to taste the sauce and adjust salt/spices, if the flavor is slightly bitter from the beer you can neutralize it by adding some freshly squeezed orange juice/lemon juice. Once the sauce has thickened add the chicken pieces back to the pot and mix in the remaining chopped cilantro and parsley.
  7. Serve with arroz amarillo or yellow rice and fried ripe plantains. Can also be served with avocado and a small salad.

Brazilian Chicken a Mineira

Recipe via Camilla Felicori/AllRecipes



  1. Whisk vinegar, garlic, and paprika together in a large bowl. Add chicken and turn to coat. Let marinate in the refrigerate, at least 1 hour.
  2. Heat oil in a large skillet over medium-high heat. Add onions; cook and stir until golden, about 5 minutes. Add chicken, discarding marinade; cook until browned, about 5 minutes per side.
  3. Stir tomatoes, bay leaves, and salt into the skillet. Add a little water to prevent sticking. Reduce heat to medium and cook, adding water to thin sauce as needed, until chicken is tender, about 40 minutes.


  • Cook’s Notes:
  • Substitute lemon juice for the vinegar if desired. The longer you marinate the chicken, the better.

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