Sol Food's Pollo al Horno

Sol Food's Pollo al Horno with Lemon Garlic Ensalda, Garlic Plantains, and Steamed White Rice

Pollo al Horno

serves 6-8

2 cloves garlic, crushed or minced

1 tablespoon kosher salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 tablespoons dried oregano

2 teaspoons ground black pepper
1/2 cup olive oil

8-10 boneless, skinless chicken thighs (2-2.5 pounds)

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with parchment paper and set aside.

Combine olive oil, garlic, kosher salt, garlic salt, onion powder, oregano, and pepper into bowl. Mix well to combine. Add the chicken thighs and toss to coat. Let marinate for at least 20 minues up to overnight. Place chicken pieces on lined baking pan. Bake 50-60 minutes or until golden brown.

Puerto Rican Beans

serves 4

1 tablespoon oil

2 heaping tablespoons of Sofrito

4 ounces tomato sauce

2- 15oz. cans of pinto or pink beans drained and rinsed

1 1/2 cups water

1 packets Sazón with Coriander and Annatto

1 teaspoon Adobo

1/2 teaspoon garlic powder

1/4 teaspoon dried oregano

ground black pepper to taste

2 tablespoons Manzanilla olives with pimentos

1/2 pound white potatoes, peel and diced into large chunks

In a medium pot, sauté sofrito in oil 2-3 minutes over medium heat.
Add tomato sauce, beans, water, and sazón. Season with pepper, adobo, garlic powder, oregano and stir. Taste and adjust spices according to your liking. Broth should be slightly salty since the potatoes will absorb much of the flavor. Add potatoes and olives and bring to a boil. Reduce heat to low and simmer until potatoes are cooked through, about 30 minutes or so, depending on their size. 

Mixed Green Salad with Lemon and Garlic Dressing

serves 6-8

One box mixed greens 

2 tomatoes sliced in quarters

2 avocados sliced in quarters

1/2 cup good quality olive oil

juice of 2 lemons

2 garlic cloves minced or crushed

1 teaspoon kosher salt

Toss half of dressing with mixed greens in large mixing bowl. Add dressing until lettuce leaves are lightly coated. Place avocado quarter and two tomato quarters on each plate.

Garlic Plantains

serves 6-8

2-3 large green plantains

Vegetable oil for frying

salt

2-3 garlic cloves crushed (optional)

Cut the ends off of each plantain, and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Do not slice past the skin. Use your fingers to pry open and peel off the tough outer skin. Discard skin. Cut the plantains into 1" thick pieces. Fill a large skillet about a third of the way with oil. Heat over medium-high heat for a few minutes. Test oil for bubbles by dropping a few drops of into the oil. If oil sizzles it is ready. Add plantains to oil one at a time. Do not overcrowd skillet. You will need to fry in batches. Fry each plantain for about 2 minutes on each side, or just long enough for them to turn light golden in color. Remove the fried plantains from the oil and place them on paper towel to absorb the oil.  Using a mallet or bottom of soup can, flatten each fried plantain piece. Smash them until they are evenly thin without crumbling the plantain. Return smashed plantain to oil and fry again. Turn them occasionally until both sides are golden brown. Don't overcrowd your pan. Remove tostones from pan and place on paper towel to absorb excess oil. Sprinkle each side with salt. I like to sprinkle a few garlic pieces over each tostone. 

Steamed White Rice

serves 6

2 tablespoons vegetable oil

3 cups water

1 teaspoon salt

2 cups uncooked calrose rice, rinsed optional

Bring vegetable oil, water, and salt to a boil in saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to low. Cover, and cook for 20-25 minutes. Stir again, and serve. Rice may be sticky and stick to bottom of pan.

Pique (hot sauce)

2 cups white vinegar

1/8 cup rice vinegar

1 tablespoon pepperoncini juice

2 garlic cloves peeled and left whole

2-3 pepperoncini finely chopped

2 pepperoncini sliced in half

2 tablespoons garlic chili paste

1/2-1 tablespoon salt

1/2 teaspoon cayenne ( + or - for heat)

1/2 teaspoon red pepper flakes