Best Central American Roasted Chicken Recipes

SPAGHETTI CON POLLO (CENTRAL AMERICAN CHICKEN AND SPAGHETTI)

Spaghetti Con Pollo (Central American Chicken and Spaghetti) image

Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them.

Provided by Chef Sarita in Aust

Categories One Dish Meal

Time 40m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb uncooked spaghetti
1 1/2-2 lbs chicken breasts (cooked and shredded into medium pieces)
1/2 cup butter
1/2 cup regular plain sour cream
1/3 cup chopped green bell pepper
1/3 cup chopped white onion
1 tablespoon cumin powder
1 tablespoon salt
16 ounces tomato sauce (or two 8 oz. cans)
16 ounces water

Steps:

Cook spaghetti according to directions on package.
In a large pot on medium high heat, melt butter. Add onions, bell pepper and saute for about 3 minute or until translucent.
Add cooked chicken and stir for about 1 minute Add the tomato sauce, cumin, salt and water (for 16 oz water, just fill the same can(s) tomato sauce and fill with water). Stir for about 3 minute.
Add sour cream and mix well for about 5 minutes or until sour cream has completly dissolved.
Add spaghetti and let simmer for about 10 minute It can be serve with white rice if you desire.

POLLO SAN SALVADOR

Pollo San Salvador image

This is a surprisingly easy Central American dish to create. My wife, one of my toughest critics, loves this simple chicken and sauce combo.

Provided by chicagorob

Categories Chicken Breast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 tablespoons olive oil
4 onions, thinly sliced
3 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 dash hot pepper sauce
1/2 cup grape juice
1 teaspoon red wine vinegar
1 tablespoon Italian parsley
1/2 teaspoon dried mint
2 lbs chicken breast tenders

Steps:

In a big skillet, melt the butter and olive oil. Sauté the onion until soft and golden.
Blend the Worcestershire and hot sauces into the grape juice and vinegar. Add to the sautéed onions along with the tomato paste and herbs.
Simmer over very low heat until the flavors blend.
Grill or broil the chicken separately and mix with the sauce. Heat through and serve.

Nutrition Facts : Calories 292.1, Fat 10.3, SaturatedFat 3.6, Cholesterol 98, Sodium 212.3, Carbohydrate 12.5, Fiber 1.4, Sugar 7.5, Protein 36.1

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